Description

A creamy, comforting weeknight mac and cheese bake featuring roasted butternut squash and a rich cheddar cheese sauce. This one-dish meal is kid-friendly, fast to prepare, and offers a healthy twist on classic comfort food.

Ingredients

Scale

2 cups cubed butternut squash (about 300g)
12 ounces elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
½ cup Panko breadcrumbs (optional)
2 tablespoons melted butter (for topping)
½ cup extra cheddar cheese (for topping)

Instructions

Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper, then roast for 15-20 minutes until tender. Alternatively, microwave cubes for 3-4 minutes until soft.
Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside (do not rinse).
In a large skillet over medium heat, melt 3 tablespoons of butter. Add flour and whisk constantly for 1-2 minutes until the mixture is light golden and nutty.
Gradually pour in milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens and simmers gently (about 3-4 minutes). Stir in garlic powder, smoked paprika, salt, and pepper.
Remove the skillet from heat. Stir in the cheddar and Gruyère cheeses gradually until melted and smooth. If the sauce is too thick, add a splash of milk.
Add the cooked pasta and roasted squash to the cheese sauce. Stir gently to coat everything evenly.
Transfer the mixture to a greased 9×13 inch casserole dish. If using toppings, mix Panko breadcrumbs with melted butter and sprinkle over the top along with extra cheddar.
Bake at 350°F (175°C) for 15-20 minutes until the top is golden brown and bubbly.
Let the bake rest for 5-10 minutes before serving to allow the sauce to set.

Notes

For best results, shred your own cheese to avoid anti-caking agents that prevent smooth melting. Roasting the squash concentrates flavor better than steaming. If making ahead, assemble the bake up to 24 hours in advance and refrigerate; add 5-10 minutes to baking time if starting from cold. Do not freeze as the dairy sauce may separate upon thawing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 8
Sodium: 650
Fat: 22
Saturated Fat: 12
Carbohydrates: 52
Fiber: 4
Protein: 18

Keywords: butternut squash mac and cheese, healthy mac and cheese, weeknight dinner, comfort food, cheesy bake, kid-friendly meals, one pot meal