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Close-up of pumpkin mac and cheese served in a rustic ramekin, topped with golden breadcrumbs and pumpkin seeds, with a forkful of creamy macaroni in focus. A perfect fall-inspired comfort food.
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Roasted Squash Mac and Cheese

Savor the season with Roasted Squash Mac and Cheese: an easy, comforting recipe blending rich cheese and sweet squash for a cozy meal.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Servings: 4
Calories: 600kcal
Author: Chef Lukasz
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Equipment:

Ingredients:

  • ½ Butternut squash - skin on, seeds removed, cut into four pieces
  • 2 cups Macaroni pasta - (250g) cooked as per packet instructions
  • 3½ tbsp Butter - (50g) Butter
  • 6 tbsp All-purpose flour - (50g)
  • 2 cups Milk - (500ml)
  • 2 cups Mature cheddar cheese - (200g)
  • ½ cup Single cream - (100ml)
  • 1 tsp Sweet mustard
  • 1 tsp Lemon juice
  • 1 pinch Nutmeg
  • 1 tsp Salt - You can adjust at the end to your preference
  • ½ tsp Black pepper
  • 2 tbsp Vegetable oil - For roasting the squash

For the crunchy topping:

Instructions:

  • Preheat your oven to 240C (470F)
  • Rub the squash pieces with vegetable oil. Place them skin side down on a parchment-lined tray and roast for about 20 minutes.
    Four roasted pumpkin wedges with caramelized edges, placed on parchment paper. Perfect for making pumpkin puree, soups, or as a side dish for seasonal recipes.
  • In a small saucepan, melt 3½ tablespoons of butter. Add 6 tablespoons of flour and cook over low heat for 1-2 minutes, stirring to form a smooth roux. Gradually whisk in 2 cups of milk until thickened.
    A saucepan with creamy béchamel sauce, topped with cracked black pepper, and a whisk resting inside. Ideal for pasta, lasagnas, or baked dishes, offering a smooth and rich texture.
  • Stir in 1 cup of grated cheddar until melted. Mix in the cream, lemon juice, nutmeg, black pepper, and salt if needed. Set aside.
  • Once the squash is baked, reduce the oven temperature to 200C (400F). Separate the flesh from the skin and blend it into a smooth puree (add a tbsp of water if needed).
    A bowl of creamy homemade pumpkin puree with a rich orange color, ideal for baking, soups, sauces, or other seasonal recipes. Perfectly smooth and freshly prepared.
  • Mix about ½ to ⅔ cups of squash puree into the bechamel sauce. Combine with the cooked macaroni and transfer to a 9x13 inch baking dish or few smaller dishes. Top with the remaining cheese and bake for 25-30 minutes.
    A saucepan filled with creamy pumpkin cheese sauce, whisked to a smooth consistency, placed on a wooden board. Perfect as a base for pumpkin mac and cheese or other cozy recipes.
  • Melt 2 tablespoons of butter in a pan. Add the breadcrumbs and pumpkin seeds, and toast until golden, stirring continuously.
  • Sprinkle the crunchy topping over the baked mac and cheese. Garnish with fresh parsley or thyme for a pop of color and fresh flavor.
    Close-up of creamy pumpkin mac and cheese served in ramekins, topped with golden breadcrumbs and pumpkin seeds, with a forkful of macaroni in focus. A comforting fall-inspired dish.

Notes:

  • Hand masher - If you don’t have a food processor, no worries! You can easily use a hand masher instead to blend the roasted squash. Simply scoop the cooked squash flesh into a bowl and mash it until smooth. This method gives you control over the texture, ensuring your squash puree is perfect for your Mac and Cheese. 

Nutrition:

Serving: 430g | Calories: 600kcal | Carbohydrates: 60g | Protein: 25g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 500mg | Potassium: 300mg | Fiber: 5g | Sugar: 8g | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg
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