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Butternut Squash Mac And Cheese

Butternut squash mac and cheese bakes creamy elbow macaroni in a rich roasted-orange cheddar sauce, then finishes with a buttery toasted panko crust. This grab-and-go snack-bite style is portioned for parties or meal prep, with a slightly sweet, cheesy finish.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Cooked elbow macaroni
  • 1 lb elbow macaroni
Butternut squash cheese sauce
  • 2 cup butternut squash puree Use pre-made squash puree to cut prep time significantly.
  • 1 cup milk
  • 2 cup shredded sharp cheddar cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 tsp nutmeg A pinch brings out the squash's natural sweetness.
Crispy topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
Seasoning
  • 1 Salt and pepper, to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the macaroni
  1. Cook the elbow macaroni according to package directions, then drain.
  2. Preheat the oven to 375°F and grease a baking dish.
Make the cheese sauce
  1. Whisk the butternut squash puree with the milk, cheddar, parmesan, and nutmeg in a saucepan until melted and smooth.
Assemble and bake
  1. Fold the cooked macaroni into the cheese sauce.
  2. Transfer the mac and cheese to the baking dish and toss the panko with the melted butter, then sprinkle over the top.
  3. Bake at 375°F for 20-25 minutes until golden and bubbly.

Notes

For the smoothest sauce, whisk until the cheddar and parmesan fully melt before combining with macaroni. Store covered in the refrigerator up to 4 days and reheat in a 350°F oven or microwave until hot. Freezing is not recommended due to texture changes in the sauce. If you want a dairy-light version, use lactose-free milk and a lactose-free cheddar/parmesan to keep the same creamy bake.