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Best Creamy Roasted Butternut Squash Mac and Cheese

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This creamy roasted butternut squash mac and cheese is a comforting, flavorful twist on the classic. The roasted squash blends into a velvety sauce that’s naturally sweet and pairs perfectly with sharp cheddar, making it a family-friendly meal that’s both delicious and nutritious.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs)
  • 2 tablespoons olive oil
  • 3–4 cloves garlic, minced
  • 1 lb elbow macaroni (or other short pasta)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup whole milk (or 2%)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground sage
  • Salt and black pepper to taste
  • Optional: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter for topping

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 40-50 minutes until fork-tender. Let cool slightly.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  3. Scoop roasted squash flesh into a blender or food processor. Add minced garlic, 1/2 cup broth, and ground sage. Blend until smooth and velvety.
  4. In a medium saucepan over medium heat, melt butter. Add squash puree and milk, whisking until smooth. Bring to a gentle simmer, then reduce heat to low. Gradually add shredded cheddar cheese, whisking constantly until each addition is fully melted. Season with salt and pepper. If too thick, thin with reserved pasta water.
  5. Pour cheese sauce over cooked pasta and stir until well coated. For a baked version, transfer to a greased 9×13 dish, top with panko mixture, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. For stovetop, serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Do not overcook the pasta; cook it one minute less than package directions. Season in layers for maximum flavor. The sauce can be thinned with reserved pasta water if needed.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, roasted squash mac and cheese, healthy mac and cheese, fall comfort food

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