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Butternut Squash Mac & Cheese Cups

These Butternut Squash Mac & Cheese Cups are a wholesome twist on the classic comfort food—perfectly portioned, golden, and cheesy with hidden nutrition from roasted squash. Ideal for kids, parties, or meal prep, these little cups deliver the cozy taste of mac and cheese in a fun, handheld version.
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Total Time 45 minutes
Servings: 12 Cups
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked elbow macaroni al dente
  • 1 ½ cups roasted butternut squash puree
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups warm milk
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • 1 large egg lightly beaten
  • ½ cup breadcrumbs optional topping

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Cook pasta until al dente, drain, and set aside.
  3. In a saucepan, melt butter, whisk in flour, and cook 1 minute. Slowly add milk, whisking until thickened.
  4. Stir in squash puree, cheddar, Parmesan, garlic powder, paprika, salt, and pepper. Mix until creamy.
  5. Add pasta to sauce, let cool slightly, then stir in egg.
  6. Spoon mixture into muffin cups, pressing gently. Top with breadcrumbs if using.
  7. Bake 20–25 minutes, until golden. Rest 5 minutes before removing.

Notes

Storage: Refrigerate up to 4 days or freeze up to 2 months.