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Quick and Easy Butternut Squash Mac and Cheese Bake

butternut squash mac and cheese - featured image
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This creamy, cheesy mac and cheese is secretly packed with butternut squash for a veggie boost. It comes together in under 30 minutes with simple ingredients, making it the perfect weeknight comfort food.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 small squash)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 cup milk (whole milk preferred, but 2% or oat milk work)
  • 1 ½ cups sharp cheddar cheese, shredded (about 6 ounces)
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter
  • ½ cup breadcrumbs (plain or panko)
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: pinch of nutmeg or cayenne pepper, 1 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Place the cubed butternut squash in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer. Cook for 8-10 minutes until fork-tender. Drain well.
  3. Add the elbow macaroni to the boiling water and cook according to package directions until al dente (7-9 minutes). Drain and set aside (do not rinse).
  4. Transfer the cooked squash to a blender. Add the milk, garlic powder, salt, and pepper. Blend on high until completely smooth (30-60 seconds).
  5. Pour the squash mixture into the pot used for the pasta. Add the shredded cheddar and Parmesan, stirring over low heat until melted and smooth. Add the cooked pasta and stir until coated. Adjust seasoning.
  6. In a small bowl, mix the breadcrumbs with the melted butter until evenly coated.
  7. Transfer the mac and cheese to a greased 8×8-inch or 9×9-inch baking dish. Sprinkle the breadcrumb mixture on top.
  8. Bake for 12-15 minutes until the top is golden brown and the edges are bubbly. For extra crispiness, broil for the last 2 minutes.
  9. Let the bake rest for 5 minutes before serving.

Notes

For a gluten-free version, use gluten-free pasta and breadcrumbs. For dairy-free, use unsweetened almond milk, vegan cheddar, and coconut oil. If you don’t have a blender, mash the squash with a fork, but the sauce won’t be as smooth. Don’t skip the resting step—it allows the sauce to set.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, easy weeknight dinner, hidden vegetable mac and cheese, creamy mac and cheese

Find it online: https://sunnysavory.com/quick-and-easy-butternut-squash-mac-and-cheese-bake/