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–+ servings

Ultra-Creamy Butternut Squash Mac and Cheese

Luxuriously creamy autumn mac and cheese made with sweet roasted butternut squash puree folded into a velvety sharp cheddar and gruyere sauce, tossed with cavatappi pasta, and baked under a golden crispy herb butter panko crust.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course, Side Dish
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

Pasta & Silky Squash Base
  • 12 oz cavatappi, rotini, or elbow pasta cooked 1 minute shy of al dente
  • 2 cups roasted butternut squash puree fresh roasted or canned pure squash puree
  • 1 ½ cups low-sodium vegetable or chicken bone broth for blending and simmering
  • ¾ cup whole milk or half-and-half warm
Gourmet Cheese Sauce & Aromatics
  • 3 tablespoon unsalted butter
  • 3 cloves garlic finely minced
  • 2 tablespoon all-purpose flour for gentle thickening
  • 1 ½ cups sharp yellow cheddar cheese freshly grated for smooth melting
  • 1 cup Gruyere or fontina cheese shredded for nutty stretch
  • ¼ cup Parmesan cheese freshly grated
  • ½ teaspoon freshly grated nutmeg enhances squash natural sweetness
  • ½ teaspoon smoked paprika
  • 1 teaspoon fine sea salt or to taste
  • ½ teaspoon freshly cracked black pepper
Crispy Herb Panko Breadcrumb Topping
  • ¾ cup panko breadcrumbs for maximum crunch
  • 2 tablespoon unsalted butter melted
  • 1 tablespoon fresh thyme leaves or sage finely chopped
  • ¼ cup extra sharp cheddar cheese grated, for sprinkling

Method
 

Cook Pasta & Puree Squash
  1. Boil Pasta: Bring a large pot of salted water to a rolling boil. Cook cavatappi pasta 1 minute shy of package instructions for al dente (about 8 minutes). Drain and set aside, tossing with a drop of olive oil to prevent sticking.
  2. Blend Squash Base: If using freshly roasted squash, blend cubes in a blender with ½ cup of broth until completely silky and velvety smooth.
Build Velvet Cheese Sauce
  1. Sauté Aromatics & Roux: Melt 3 tablespoons butter in a large deep skillet or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Whisk in flour and cook for 1 minute.
  2. Whisk Liquids & Squash: Slowly whisk in remaining broth and milk to form a smooth sauce. Whisk in the butternut squash puree, grated nutmeg, smoked paprika, salt, and black pepper. Simmer gently for 3 to 4 minutes until thickened.
  3. Melt Cheeses & Fold: Remove pan from heat. Gradually stir in sharp cheddar, gruyere, and parmesan cheese until fully melted, glossy, and luxurious. Fold in the cooked cavatappi pasta until every spiral is generously coated.
Crisp Panko & Bake to Golden
  1. Top with Panko: In a small bowl, toss panko breadcrumbs with melted butter, chopped thyme, and a pinch of salt. Transfer pasta to a buttered 9x13-inch baking dish (or leave in your oven-safe skillet), scatter extra cheddar over the top, and evenly spread the herb panko crumbs.
  2. Bake to Bubbly: Bake at 375°F (190°C) for 15 to 18 minutes until sauce is bubbling vigorously around the edges and the panko topping is deeply golden brown and shatteringly crisp. Rest 5 minutes before serving!

Notes

Stovetop Shortcut: Want dinner on the table in 20 minutes? Skip the oven bake! Simply toast the buttered panko breadcrumbs in a small dry skillet until golden, fold the pasta into the cheese sauce on the stove, and scatter the crispy crumbs directly over each bowl before serving.

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