Smoky Butternut Mac and Cheese

This isn't your average box mac — we're sneaking roasted butternut squash into the cheese sauce for a velvety, slightly sweet base that pairs beautifully with sharp cheddar and a hint of smoked paprika. It bakes up golden and bubbly with a crunchy breadcrumb top that'll have everyone scraping the pan. Cozy, sneaky-nutritious, and absolutely irresistible on a weeknight.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 12 oz elbow macaroni
• 2 cups butternut squash, peeled and cubed
• 2 cups sharp cheddar cheese, shredded
• 1 cup whole milk
• 4 oz cream cheese, softened
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• salt and black pepper to taste

Directions

1. Preheat oven to 400°F. Toss squash cubes with a drizzle of olive oil, salt, and pepper on a baking sheet and roast 20 minutes until fork-tender and lightly caramelized.
2. Cook macaroni in salted boiling water 2 minutes less than package directions, then drain and set aside.
3. Transfer roasted squash to a blender with the milk and cream cheese. Blend until completely smooth and silky.
4. Pour squash mixture into a large saucepan over medium heat. Stir in shredded cheddar, smoked paprika, and garlic powder until the cheese is fully melted and the sauce is thick. Season with salt and pepper.
5. Fold the cooked macaroni into the cheese sauce until every noodle is coated, then pour everything into a lightly greased 9x13-inch baking dish.
6. Mix melted butter into the panko breadcrumbs and scatter the mixture evenly over the top of the mac and cheese.
7. Bake at 375°F for 20 minutes until the top is golden and the edges are bubbling. Let rest 5 minutes before serving.

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