This wholesome twist on classic mac and cheese features a velvety sauce made with roasted butternut squash and gooey cheese. Perfect for cozy dinners or as a side dish, it’s packed with flavor and hidden nutrition.
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender.
While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Transfer the roasted squash to a blender or food processor. Add milk and blend until smooth and creamy.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Pour the blended squash mixture into the skillet. Gradually stir in the shredded cheddar and grated Parmesan, mixing until melted and smooth. Add Dijon mustard, salt, pepper, and smoked paprika if using.
Add the cooked pasta to the sauce, stirring gently to coat evenly. Taste and adjust seasoning as needed.
Optional: Transfer the mac and cheese to a greased baking dish. Sprinkle bread crumbs on top and bake at 375°F (190°C) for 10–15 minutes, or until golden and bubbly.
Serve hot, garnished with fresh parsley or additional Parmesan if desired.