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Ultra close-up macro of creamy roasted butternut squash mac and cheese with melted cheese pull

Creamy Roasted Butternut Squash Mac and Cheese

Ultra-velvety mac and cheese made with roasted caramelized butternut squash puree, sharp white cheddar, aged gruyère, and warm ground nutmeg, topped with a crisp garlic herb panko breadcrumb crust. The ultimate autumn and holiday centerpiece dish!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Pasta & Velvety Butternut Cheese Sauce
  • 1 lb cavatappi pasta or cellentani, elbow macaroni, cooked al dente
  • 2 cups roasted butternut squash puree from 1 medium roasted squash or canned pure squash puree
  • 3 tbsp unsalted butter for roux base
  • 3 tbsp all-purpose flour to thicken cheese sauce
  • 2 cups whole milk warmed slightly
  • 1 cup heavy whipping cream creates rich luxurious body
  • 1/2 cup low-sodium vegetable broth or chicken bone broth
  • 4 cloves fresh garlic finely minced
  • 2.5 cups sharp yellow cheddar cheese freshly shredded from the block
  • 1 cup aged Gruyère cheese freshly shredded, adds nutty melt
  • 1/2 cup Parmigiano Reggiano cheese finely grated
  • 1/4 tsp freshly grated whole nutmeg classic pairing that elevates roasted squash
  • 1/2 tsp smoked paprika warm color and depth
  • 1 tsp fine sea salt to taste
  • 1/2 tsp freshly cracked black pepper to taste
Crispy Buttered Herb Sage Panko Crust
  • 1 cup panko breadcrumbs delivers airy, golden crunch
  • 2 tbsp unsalted butter melted
  • 2 tbsp fresh sage leaves finely chopped, plus whole leaves for garnish
  • 1/4 cup Parmigiano Reggiano cheese finely grated for topping

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or large oval ceramic casserole with butter. Bring a large pot of salted water to a boil and cook the cavatappi pasta for 1 to 2 minutes less than package instructions until firm al dente. Drain and rinse briefly under cool water to stop cooking.
  2. In a large heavy-bottomed Dutch oven or deep saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to cook out raw flour flavor into a pale golden roux.
  3. Slowly pour in the warm whole milk, heavy cream, and broth while whisking vigorously to eliminate any lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened enough to coat the back of a wooden spoon.
  4. Whisk in the 2 cups of smooth roasted butternut squash puree, fine sea salt, black pepper, smoked paprika, and freshly grated nutmeg until completely uniform and vibrant golden-orange.
  5. Remove the pot completely from the heat source. Add the shredded sharp cheddar, gruyère, and parmesan in handfuls, gently stirring until completely melted into a silky, luscious cheese sauce.
  6. Fold the cooked al dente cavatappi pasta directly into the warm cheese sauce, tossing gently until every spiral is generously enveloped. Pour the creamy mixture into the prepared baking dish.
  7. In a small bowl, stir together the panko breadcrumbs, melted butter, chopped fresh sage, and grated parmesan. Scatter the herb panko mixture evenly across the top of the mac and cheese.
  8. Bake uncovered for 20 to 25 minutes until the cheese sauce is actively bubbling around the edges and the panko topping is deeply golden and shatteringly crisp. Let rest for 8 to 10 minutes before serving hot.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 58gProtein: 18gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 6.5gCholesterol: 68mgSodium: 640mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 9500IUVitamin C: 22mgCalcium: 420mgIron: 2.8mg

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