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Baked Butternut Squash Mac and Cheese with Crunchy Panko Top

Baked butternut squash mac and cheese blends smooth squash puree with sharp cheddar in a creamy sauce, finished with a crunchy, golden panko-Parmesan topping. Roast the squash, fold it into the stovetop macaroni and cheese, then bake until the edges are bubbling.
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Prep Time 20 minutes
Cook Time 1 hour 6 minutes
Resting 10 minutes
Total Time 1 hour 36 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

For the roasted squash
  • 1.5 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
For the mac and cheese
  • 1 lb macaroni elbow
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3.5 cup whole milk
  • 16 oz sharp cheddar cheese shredded
  • 1 tsp dry mustard
  • 0.25 tsp ground nutmeg
  • 0.5 tsp black pepper
For the crunchy panko top
  • 1 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
For assembling and baking
  • 1 cooking spray

Equipment

  • 1 rimmed baking sheet
  • 1 food processor
  • 1 large saucepan
  • 1 9x13-inch baking dish

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the squash with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt, then spread it on the baking sheet.
  4. Roast for 25 to 30 minutes, until very tender; remove the squash and reduce the oven temperature to 375°F.
Cook the pasta and make the sauce
  1. Bring a large pot of water to a boil, add the remaining 1 tablespoon of salt and the macaroni, and cook for 1 minute less than the package directions for al dente; drain.
  2. Process the roasted squash with 1/2 cup of the milk until smooth.
  3. Melt the butter in a large saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the remaining 3 cups of milk and cook for 4 to 6 minutes, whisking, until thickened and just bubbling.
  6. Stir in the squash puree, cheddar, dry mustard, nutmeg, black pepper, and remaining 1/2 teaspoon of salt until the cheese melts and the sauce is smooth.
  7. Fold in the drained macaroni.
Assemble and bake
  1. Coat a 9x13-inch baking dish with cooking spray and spread the macaroni mixture evenly in the dish.
  2. Toss the panko with the remaining 1 tablespoon of olive oil and the Parmesan, then scatter it evenly over the macaroni.
  3. Bake at 375°F for 20 to 25 minutes, until the edges are bubbling and the panko is golden brown.
  4. Rest for 10 minutes before serving.

Notes

For a smooth sauce, whisk the milk in gradually. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the sauce may be less creamy after thawing. For a gluten-free variation, use gluten-free macaroni, flour, and panko.