Cozy Fall Butternut Mac Cheese (Print)

Silky butternut squash blends with cheddar, Gruyère, and crispy topping for a comforting, autumn-inspired pasta dish.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced

→ Pasta

04 - 12 ounces elbow macaroni or small pasta shells

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1 cup shredded sharp cheddar cheese
09 - 1/2 cup shredded Gruyère cheese
10 - 1/2 cup grated Parmesan cheese

→ Seasonings

11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme (optional)

→ Topping

15 - 1/2 cup panko breadcrumbs
16 - 1 tablespoon melted butter
17 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash and diced onion with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25–30 minutes, or until the squash is tender and lightly caramelized.
02 - While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain the pasta and set it aside.
03 - Transfer the roasted butternut squash and onion to a blender. Add the minced garlic and 1/2 cup of the milk. Blend until the mixture is smooth and creamy.
04 - In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously for 1 minute to create a smooth roux.
05 - Gradually whisk in the remaining 1 1/2 cups of milk, stirring constantly until the sauce thickens to a smooth consistency, which should take approximately 3–5 minutes.
06 - Stir the blended butternut squash mixture into the thickened sauce. Add the ground nutmeg and dried thyme (if using). Season with salt and pepper to your preference.
07 - Reduce the heat to low. Add the shredded cheddar, Gruyère, and grated Parmesan cheeses to the sauce. Stir gently until all the cheeses are completely melted and the sauce is smooth and velvety.
08 - Gently add the cooked pasta to the cheese sauce, stirring carefully to ensure each piece of pasta is evenly coated.
09 - Pour the pasta and cheese mixture into a lightly greased 2-quart baking dish.
10 - In a small bowl, combine the panko breadcrumbs with the 1 tablespoon of melted butter. Sprinkle this mixture evenly over the top of the pasta in the baking dish.
11 - Bake in the preheated oven at 400°F (200°C) for 10–15 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
12 - Garnish with chopped fresh parsley just before serving, if desired.

# Expert Advice:

01 -
  • Elevates classic mac and cheese with nutritious butternut squash
  • Creates an incredibly creamy sauce without heavy cream
  • Combines three complementary cheeses for complex flavor
  • Features a crispy panko topping for textural contrast
  • Perfect make-ahead dish for busy weeknights
02 -
  • The butternut squash adds significant nutritional value including vitamin A, vitamin C, and fiber
  • This recipe freezes beautifully for up to 3 months
  • The sauce can be made 2 days ahead and stored separately from pasta
  • For a protein boost, add roasted chicken or crispy bacon bits
03 -
  • Always undercook your pasta slightly, as it will continue to absorb moisture from the sauce in the oven.
  • For the smoothest sauce, let your cheeses come to room temperature before adding them to the hot base.
  • And don't rush the roasting process—those caramelized edges on the squash create incredible depth of flavor that makes this recipe special.

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