Butternut Squash Mac and Cheese
Butternut mac and cheese is creamy, cheesy, and full of roasted butternut squash flavor. The squash blends into a smooth sauce with sharp cheddar and Monterey Jack, adding a little sweetness to every bite. Finished with a Parmesan topping and baked until bubbly, this butternut squash mac and cheese makes a satisfying dinner or a hearty fall side dish.
I love the combination of roasted squash and sharp cheddar here. The flavors balance each other beautifully, and that golden sauce makes a simple pan of macaroni feel a little more special. It’s a comforting dinner with a green salad on the side or a hearty addition to a holiday meal.
If you love comfort food side dishes like this one, you may also enjoy this tortellini mac and cheese, twice baked mashed potatoes, or crockpot sweet potato casserole.
Table of Contents
Why You’ll Love This Recipe
- Creamy squash sauce: Roasted butternut squash blends into the milk-and-cheese sauce for a smooth texture.
- Three kinds of cheese: Sharp cheddar adds bold flavor, Monterey Jack melts beautifully, and Parmesan gives the topping a savory finish.
- Simple ingredients: Everyday pantry staples and a few fresh ingredients come together in this baked pasta dish.
- Flexible serving options: Serve it as a meatless main dish, a dinner side, or part of a holiday spread.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Elbow macaroni: The small, curved noodles hold onto the creamy cheese sauce.
- Butternut squash: Roasted squash adds subtle sweetness, golden color, and a smooth texture to the sauce.
- Olive oil: The oil coats the squash for roasting and helps prevent sticking.
- Butter: Butter forms the rich base of the cheese sauce.
- All-purpose flour: Flour combines with the butter to thicken the sauce.
- Whole milk: Milk keeps the sauce creamy and helps blend the roasted squash into a smooth purée.
- Sharp cheddar cheese: Adds bold, classic cheesy flavor.
- Monterey Jack cheese: Monterey Jack melts smoothly and balances the sharper cheddar.
- Garlic powder: Adds savory flavor without extra chopping.
- Ground nutmeg: Nutmeg complements the roasted squash and creamy sauce.
- Parmesan cheese: Parmesan adds a savory finish to the baked topping.
How to Make Butternut Mac and Cheese
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Toss the squash cubes with the olive oil and spread them in a single layer on the baking sheet. Roast for 20–25 minutes, until very tender and easily pierced with a fork.
- Add the roasted squash and ½ cup milk to a blender or food processor. Blend until completely smooth, following your appliance’s directions for warm ingredients.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the remaining 1½ cups milk. Cook for 3–4 minutes, stirring constantly, until the sauce begins to thicken.
- Reduce the heat to low and stir in the squash purée. Add the cheddar, Monterey Jack, garlic powder, salt, pepper, and nutmeg. Stir until the cheeses melt and the sauce is smooth.
- Stir the cooked macaroni into the sauce until evenly coated. Transfer to the prepared baking dish and sprinkle the Parmesan over the top.
- Bake for 15–20 minutes, until hot and bubbly, and the top is lightly golden. Let rest for 5 minutes before serving.
Substitutions and Additions
- Change the cheese: Replace the Monterey Jack with Gruyère for a nutty flavor or smoked Gouda for a smoky twist.
- Add some greens: Stir a small handful of wilted spinach or cooked, chopped kale into the pasta before baking.
- Include a protein: Fold in cooked shredded chicken or a little cooked, crumbled bacon when combining the pasta and sauce.
- Make a crunchy topping: Toss ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the Parmesan before baking.
Sandra’s Pro Tips
- Roast the squash until soft: It should mash easily with a fork. Undercooked squash can leave the sauce grainy.
- Blend until completely smooth: Scrape down the blender or food processor as needed so no squash pieces remain.
- Whisk the milk in slowly: After cooking the butter and flour for about a minute, add the milk a little at a time, whisking until smooth between additions. This helps prevent lumps.
- Use freshly shredded cheese: Grate the cheddar and Monterey Jack from blocks for a smoother sauce.
- Keep the heat low: Once the cheese goes in, avoid boiling the sauce, which can cause it to separate.
- Cook the pasta just until tender: The macaroni will continue cooking in the oven, so avoid letting it get too soft.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
It has the rich, savory flavor of mac and cheese with a mild sweetness from the roasted squash. Sharp cheddar keeps the cheese flavor prominent, while nutmeg adds a little warmth.
Yes! Pre-cut squash saves peeling and chopping time. Cut any larger pieces down so the cubes roast evenly, and measure the squash before roasting.
Yes. Roast it a day ahead, refrigerate it in a covered container, and blend it with the milk when you’re ready to make the sauce.
The squash may not have been blended thoroughly, or the cheese may have become too hot. Blend the squash until smooth, then stir the cheese into the sauce over low heat.
Other Delicious Butternut Squash Recipes You May Enjoy
- Instant Pot Butternut Squash Soup
- Chicken and Butternut Squash with Coconut Cream Sauce
- Butternut Squash Pasta Bake
- Basic Butternut Squash Hash with Poached Eggs
- Apple Butternut Squash Soup
Easy Butternut Macaroni and Cheese Recipe
Equipment
- 9×13-inch oven proof casserole dish
- baking sheet
- blender or food processor
- Large Skillet
Ingredients
- 8 ounces elbow macaroni
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup Parmesan cheese grated
Instructions
- Preheat the oven to 400°F. Toss the butternut squash with the olive oil and spread it on a baking sheet. Roast for 20 to 25 minutes, or until very tender.
- Meanwhile, cook the macaroni according to the package directions until just tender. Drain and set aside.
- Transfer the roasted butternut squash to a blender or food processor. Add ½ cup of the milk and blend until completely smooth.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the remaining 1½ cups milk and cook for 3 to 4 minutes, stirring constantly, until the mixture begins to thicken.
- Reduce the heat to low and stir in the blended butternut squash. Add the cheddar, Monterey Jack, garlic powder, salt, pepper, and nutmeg, stirring until the cheeses are melted and the sauce is smooth.
- Stir the cooked macaroni into the cheese sauce until evenly coated. Transfer to a greased 9×13-inch baking dish and sprinkle the Parmesan cheese evenly over the top.
- Bake at 400°F for 15 to 20 minutes, or until hot and bubbly and the top is lightly golden. Let the macaroni and cheese rest for 5 minutes before serving.
Notes
How To Store
Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking. Store for up to 3–4 days. Divide larger amounts into shallow containers so they cool more quickly. Freezing: Portion the cooled macaroni and cheese into freezer-safe containers, seal tightly, and label with the date. Freeze for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating. The pasta may soften, and the sauce may lose some smoothness after freezing. Reheating: Add a splash of milk to help loosen the sauce. Microwave individual servings in short intervals, stirring between each, or place leftovers in an oven-safe dish, cover with foil, and warm at 350°F. Heat until the center reaches 165°F.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
