Description
This creamy Butternut Squash Mac and Cheese is a comforting twist on the classic mac and cheese, using roasted butternut squash to create a velvety, rich sauce blended with cheddar, cream cheese, and Parmesan. It’s a perfect autumn-inspired dish that balances cheesy indulgence with the natural sweetness of squash.
Ingredients
Scale
Butternut Squash
- 2 medium to large butternut squash (about 3 lbs total), halved and seeded
- 2 tsp extra virgin olive oil
Pasta
- 2 lbs short-cut pasta (macaroni, fusilli, casarecce, etc.)
- 10 cups water
- 2 tsp fine salt, or to taste
Sauce
- 4 tbsp unsalted butter
- 2 tsp garlic powder
- 2 tsp onion powder
- 8 oz cream cheese, cubed
- 16 oz shredded sharp cheddar cheese
- 1 cup (4 oz) finely grated Parmesan cheese, plus more for topping
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Rub the butternut squash halves with extra virgin olive oil and place them cut-side down on a baking sheet. Roast for 35 to 40 minutes or until the flesh is very tender.
- Prepare the Squash Flesh: Remove the roasted squash from the oven and scoop out the soft flesh into a bowl. Set it aside for the sauce.
- Cook the Pasta: Bring 10 cups of water and salt to a boil in a large pot. Add the pasta and cook until al dente according to package instructions. Drain the pasta and set it aside.
- Make the Sauce Base: In the same large pot used for pasta, melt the unsalted butter over medium heat. Stir in the garlic powder and onion powder to infuse flavor into the butter.
- Blend the Squash: Add the roasted butternut squash flesh to the pot and mash thoroughly with a spoon or blend using an immersion blender until smooth and creamy.
- Add Cheeses: Stir in the cubed cream cheese until it melts completely. Then add the shredded sharp cheddar and grated Parmesan cheese, mixing until the sauce is smooth and luscious.
- Combine Pasta and Sauce: Return the drained pasta to the pot with the cheese and squash sauce. Stir well to coat the pasta evenly. Taste the sauce and adjust seasoning with salt if needed.
- Serve: Serve the mac and cheese warm, topped with extra grated Parmesan cheese or fresh herbs if desired. For a crispy topping, you can transfer the dish to a baking pan, sprinkle with breadcrumbs and more cheese, then broil briefly until golden and bubbly.
Notes
- Be sure not to overcook the pasta; al dente texture works best for this dish.
- Roasting the squash until very tender is key for a smooth sauce.
- For a thinner sauce, add a splash of milk or pasta cooking water as needed.
- Using sharp cheddar cheese adds a nice tang to balance the sweetness of the squash.
- This dish can be made ahead and reheated gently on the stovetop or baked with a breadcrumb topping.
