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Creamy Butternut Squash Mac & Cheese Recipe Easy Homemade with Toasted Breadcrumbs

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A comforting twist on classic mac and cheese featuring roasted butternut squash blended into a creamy cheese sauce, topped with toasted breadcrumbs for a crunchy contrast.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and roasted whole or halved
  • 12 ounces elbow macaroni, cooked al dente
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (room temperature; can substitute 2% or dairy-free alternatives like oat milk)
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil or melted butter (for toasting breadcrumbs)
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and halve the butternut squash, removing seeds. Place cut side down on a parchment-lined baking sheet and roast for 40-50 minutes until tender and caramelized. Let cool slightly.
  2. Scoop the roasted squash flesh into a blender or use an immersion blender to puree until completely smooth. Set aside.
  3. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  4. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
  5. Slowly pour in whole milk while whisking continuously to prevent lumps. Cook over medium heat until sauce thickens, about 5-7 minutes, until it coats the back of a spoon.
  6. Stir the butternut squash puree into the sauce. Add shredded sharp cheddar and grated Parmesan cheese. Stir until cheese melts completely and sauce is smooth.
  7. Add garlic powder, a pinch of nutmeg if using, and salt and pepper to taste. Adjust seasoning carefully.
  8. Fold the cooked macaroni into the cheese sauce until evenly coated.
  9. Heat olive oil or melted butter in a skillet over medium heat. Add panko breadcrumbs and stir frequently until golden and crunchy, about 5 minutes. Watch closely to avoid burning.
  10. Spoon the mac and cheese into bowls or a baking dish and sprinkle toasted breadcrumbs on top. Optionally, place under broiler for 2-3 minutes to brown breadcrumbs further, watching carefully.
  11. Serve warm.

Notes

Roast the squash with skin on to trap moisture and caramelize the flesh for natural sweetness. Puree thoroughly for a silky smooth sauce. Use freshly shredded cheese for better melting. Toast breadcrumbs separately for best crunch. Avoid overcooking pasta to keep it al dente. Season gradually as cheese and butter add saltiness. For baked finish, broil assembled dish for 2-3 minutes watching closely.

Nutrition

Keywords: butternut squash, mac and cheese, creamy, toasted breadcrumbs, comfort food, easy recipe, homemade, fall recipe

Find it online: https://milacook.com/creamy-butternut-squash-mac-and-cheese-recipe-easy-homemade-with-toasted-breadcrumbs/