Maple Butternut Mac and Cheese Recipe: Campus

This crowd-pleasing Maple Butternut Mac and Cheese Recipe upgrades classic collegiate comfort food with roasted autumn butternut squash pureed into a velvety aged Gruyere and sharp cheddar sauce, baked under a browned-butter sage and panko crunch in 45 minutes.

Regional Autumn Culinary Heritage

Between late-night midterms, crisp Saturday campus tailgates, and November study-group potlucks, nothing unites a university house kitchen faster than a bubbling skillet of baked macaroni and cheese. Yet standard boxed or heavy roux-based versions often lack the seasonal vibrancy and nutritional balance needed to power through a demanding fall semester.

By blending caramelized oven-roasted butternut squash with a whisper of pure maple syrup, Dijon mustard, nutmeg, and freshly grated sharp cheddar and nutty Gruyere, the squash creates an ultra-creamy golden emulsion while adding natural vitamin A and fiber. Sourcing local winter squash and farmstead cheeses through campus-adjacent markets listed in the USDA National Farmers Market Directory makes this an unforgettable collegiate harvest staple.

Official Sponsor Kraken

Recipe Specifications & Timing

Ingredients

• 1 pound bronze-die cavatappi or elbow macaroni pasta
• 3 cups cubed peeled butternut squash (1/2-inch pieces)
• 2 tablespoons olive oil
• 1 tablespoon pure dark maple syrup
• 3 tablespoons unsalted butter, divided
• 2 cloves garlic, finely minced
• 2 tablespoons all-purpose flour
• 2 cups warm whole milk
• 1/2 cup low-sodium vegetable or chicken broth
• 2 cups sharp aged cheddar cheese, freshly grated
• 1 cup nutty Gruyere or Fontina cheese, freshly grated
• 1 teaspoon Dijon mustard and 1/4 teaspoon freshly grated nutmeg
• 3/4 cup toasted panko breadcrumbs tossed with 1 tablespoon melted butter and 1 tablespoon finely chopped fresh sage

Instructions

1. Roast and Puree the Butternut Squash: Preheat your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with olive oil, maple syrup, and a pinch of salt on a baking sheet. Roast for 20 minutes until tender and caramelized. Transfer two-thirds of the roasted squash to a blender with the 1/2 cup warm broth and blend until silky smooth, reserving the remaining roasted cubes to fold in whole.
2. Boil the Cavatappi Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta for 1 minute less than package directions until al dente. Drain and reserve.
3. Build the Garlic-Cheese Béchamel: In a large ovenproof skillet or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for 45 seconds. Whisk in the flour and cook for 1 minute, then slowly whisk in the warm whole milk until thickened and bubbling gently.
4. Emulsify the Squash and Aged Cheeses: Remove the skillet from the heat and whisk in the smooth roasted butternut puree, Dijon mustard, nutmeg, and three-quarters of the grated cheddar and Gruyere cheeses until melted and velvety.
5. Fold in Pasta and Crown with Sage Panko: Fold the cooked cavatappi and reserved whole roasted squash cubes into the cheese sauce. Top with the remaining grated cheeses and scatter the buttered sage-panko breadcrumbs evenly across the surface.
6. Bake Until Golden and Crisp: Transfer the skillet to the 400-degree oven and bake for 12 to 15 minutes until the cheese bubbles around the edges and the sage breadcrumb crust is deep golden brown.

Chef’s Technique & Pairing Notes

Nutrition Facts (Per Serving)