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Cozy Butternut Squash Mac and Cheese: Best Fall Recipe

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This cozy butternut squash mac and cheese is rich without being heavy, creamy without a drop of heavy cream, and has a subtle sweetness from the squash that plays perfectly with sharp cheddar. It’s comfort food reimagined: healthier, faster, but with the same soul-soothing satisfaction.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup low-sodium vegetable or chicken broth
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup grated Parmesan cheese
  • ½ cup cottage cheese (full-fat)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • Salt and pepper to taste
  • 1 pound pasta (elbow macaroni, cavatappi, or shells)
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • Optional: fresh sage leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, usually 8-10 minutes. Drain well, but do not rinse.
  3. Transfer the roasted squash to a blender. Add the cottage cheese and ½ cup of the warm milk. Blend until completely smooth and silky, about 30-60 seconds. Set aside.
  4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the remaining warm milk and the broth, whisking continuously. Bring to a gentle simmer and cook for 3-4 minutes until thickened.
  5. Reduce heat to low. Add the shredded cheddar and Parmesan a handful at a time, stirring until each addition is fully melted. Stir in the Dijon mustard, nutmeg, and dried sage. Fold in the butternut squash puree until uniformly golden-orange. Season with salt and pepper to taste.
  6. Pour the cooked pasta into the sauce and stir gently until every piece is coated. Transfer to a greased 9×13-inch baking dish. In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle over the top.
  7. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and the topping is golden brown. For extra crunch, broil for the last 2 minutes. Let rest for 5 minutes before serving.

Notes

Don’t skip roasting the squash—it concentrates the flavor. For the best texture, undercook your pasta by about a minute. Add cheese gradually to prevent a grainy sauce. Let the dish rest for 5 minutes before serving for clean scoops. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: butternut squash mac and cheese, fall mac and cheese, creamy mac and cheese, baked mac and cheese, comfort food, fall recipe, butternut squash recipe

Find it online: https://dahliadishes.com/cozy-butternut-squash-mac-and-cheese-best-fall-recipe/