Butternut Squash Mac and Cheese
This Butternut squash mac and cheese is everything you love about classic mac and cheese, but with a fall twist! It’s creamy, cheesy and makes a delicious vegetarian main dish or side dish!
Mac and cheese is one of ultimate comfort foods. It doesn’t get much better than pasta and a creamy, cheesy sauce does it?
My stove top mac and cheese is one of my family’s favorite side dishes, and I never complain about making it because it’s so quick and easy.
This Butternut Squash Mac and Cheese is a bit more labor intensive, but it’s completely worth it. It’s everything you love about classic baked macaroni and cheese but it includes the sweet, nutty flavor of roasted butternut squash.
The squash adds color, flavor and makes this dish extra special for fall and winter.
I for one can can never get enough butternut squash. If you feel the same, be sure and try my mashed butternut squash and butternut squash casserole!
Why you’ll love this recipe:
- This butternut squash macaroni and cheese is creamy and cheesy with the sweetness of butternut squash and crispy breadcrumbs.
- It’s the epitome of fall comfort food and makes a great vegetarian main dish or side dish!
- Recipe includes make ahead tips to make prep easier.
Recipe ingredients
This baked mac and cheese with butternut squash includes all the typical components of the classic including a creamy, cheesy sauce and crispy breadcrumb topping.
- Butternut squash puree. For the freshest flavor, roast the butternut squash as directed in the recipe. The texture is smooth and velvety, and you just can’t get that from canned puree. If you’re pressed for time, however, feel free to use canned.
- Pasta. You’ll need 1/2 lb. or 8 ounces of short cut pasta for this recipe. Options include shells, elbow macaroni, cavatappi, rotini and more.
- Milk. Use whole milk for the creamiest cheese sauce.
- Butter. Butter is used to sauté the aromatics, prepare the roux, and toss with the breadcrumbs to promote browning.
- Cheese. For best results, do not use pre-grated cheese as it is coated with anti-caking agents like cellulose and potato starch to prevent clumping. Grating the cheese yourself is the best option for the best meltability. I’ve used white cheddar, but gruyere is a great option as well.
- Flour. This is not pictured above, but 2 tablespoons of flour are needed to prepare a roux, which makes the cheese sauce nice and thick.
- Shallot and garlic. These ingredients are completely optional, but they add great flavor to the dish.
- Smoked paprika and thyme. The paprika adds a nice smoky flavor and thyme adds fresh herb flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make butternut squash macaroni and cheese
Making mac and cheese with butternut squash includes a few components, but it’s very easy to make. The entire dish can be assembled up to a few hours in advance and baked when you’re ready.
Pro tip: Prepare the homemade butternut squash purée up to a few days in advance. You can also use canned butternut squash purée in a pinch, but I highly recommend using homemade as you can really taste the freshness.
See the recipe card below for full instructions.
- Roast the butternut squash, then scoop out the flesh and place it in a high powered blender or food processor with 1/2 cup of the milk and process it until smooth.
- Cook the pasta a few minutes less than the package instructions say as it will continue to cook in the oven. Drain well.
- While the pasta cooks, heat 1 tablespoon of the butter in a large sauce pan over medium heat. Once melted, add the shallot and cook for 2-3 minutes until softened. Add the garlic and smoked paprika and cook 30 seconds longer.
- Add 2 more tablespoons of the butter to the shallot mixture. Once it’s melted, sprinkle in the flour and whisk constantly until it’s golden brown and bubbly and smells like shortbread, about 1 minute.
- Remove from heat and add about 1/3 of the milk in a slow steady stream while whisking constantly to create a thick paste. Whisk in the remaining milk until smooth, and place back over medium heat. Whisking constantly, bring the mixture to a boil, then reduce the heat and simmer until thickened, about 3-5 minutes.
- Remove from heat and stir in the 1 1/2 cups of grated cheese and butternut squash puree. Add salt and pepper to taste.
- Add the pasta to the cheese sauce and stir until well coated.
- Place in a greased 8×8″ casserole dish, spread evenly and sprinkle with the remaining 1/2 cup of the cheese. Melt the remaining tablespoon of butter in a small bowl and toss with the breadcrumbs. Sprinkle the breadcrumbs over the top mac and cheese and bake at 350 degrees until bubbly and golden brown, about 25-30 minutes.
Recipe FAQs
It’s creamy and cheesy with a sweet, slightly nutty flavor from the butternut squash.
Shallot and garlic provide savory flavor, while smoked paprika adds a touch of smokiness and fresh thyme adds fresh herbal flavor as well.
Roasted whole butternut squash adds the most flavor, however the squash can be cubed and boiled until tender if you prefer. See my tips on how to peel and cut butternut squash for more information.
Canned butternut squash puree can be used as a time saver, but it will not have the fresh flavor and velvety texture of homemade puree.
I’ve used sharp white cheddar, but fontina, gruyere and parmesan are great options as well. A mix of cheeses is a great idea for a variety of flavors.
For best results, do not use pre-grated cheese as it is coated with anti-caking agents like cellulose and potato starch to prevent clumping. Grating the cheese yourself is the best option for the best meltability.
Use any short pasta with ridges and curves as they hold the sauce well. Elbow macaroni, shells, cavatappi and rotini are great examples of short cut pasta.
Serving suggestions
Eating this butternut mac and cheese all on its own is completely viable, but see the list below for more great ways to serve it.
- Serve this up as a vegetarian main dish with a side salad such as butter lettuce salad or tricolore salad. It’s also great with a side of roasted asparagus or air fryer brussels sprouts.
- It makes a great side dish served with roasted chicken, roasted turkey breast or pan seared steak.
- Change things up by substituting the butternut squash purée with my homemade pumpkin purée.
- Make it more nutritious by using whole wheat pasta and add some cooked kale or spinach as well.
Recipe notes
- Pro tip: Prepare the homemade butternut squash purée up to a few days in advance. You can also use canned butternut squash purée in a pinch, but I highly recommend using homemade as you can really taste the freshness.
- You can skip the baking process entirely and simply toss the cooked pasta with the sauce!
- Make this recipe more nutritious by using whole wheat pasta and/or adding cooked spinach or kale.
- Store leftovers in the refrigerator for up to 3 days.
More butternut squash recipes you’ll love
- Butternut squash quinoa salad
- Cinnamon roasted butternut squash
- Creamy butternut squash soup
- Roasted butternut squash and pear soup
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Butternut Squash Mac and Cheese
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.5 lbs. butternut squash yields 1 1/2 cups of fresh puree; see note 1
- 2 1/2 cups whole milk divided
- 8 ounces short cut pasta shells, elbows, etc.
- 4 tablespoons unsalted butter divided
- 1 small shallot chopped fine
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 2 tablespoons all purpose flour
- 2 cups grated white cheddar cheese divided; see note 2
- 1 tablespoon chopped fresh thyme or 1.5 teaspoons dried thyme
- salt and pepper to taste
- 1/2 cup panko breadcrumbs or your favorite variety
Instructions
Roast the butternut squash:
- Preheat the oven to 400 degrees F. Place a sheet of aluminum foil on a large rimmed baking sheet. Cut the top and bottom off of the butternut squash, then stand the squash upright on a cutting board. Cut in half from the top down, then scoop out the seeds. Brush with the olive oil and place cut side down on the prepared baking sheet. Roast for 30-40 minutes or until very tender.1 tablespoon extra virgin olive oil, 1.5 lbs. butternut squash
- Remove from heat and allow to cool. When cool enough to handle, scoop out the butternut squash flesh with a large spoon and place in a high powered blender or food processor. You will have roughly 1 1/2 cups of butternut squash. Add 1/2 cup of the milk and process until smooth. At this point you may store the butternut squash puree in the refrigerator for up to a few days until you're ready to make the mac and cheese.
Prepare the mac and cheese:
- Grease an 8×8" baking dish with butter or cooking spray and set aside. Preheat the oven to 350 degrees.8 ounces short cut pasta
- Cook the pasta until very al dente, about 2 minutes less than the package instructions specify as it will continue to cook in the oven. Drain well.
- While the pasta cooks, heat 1 tablespoon of butter in a medium sauce pan over medium heat. Add the shallot and cook 2-3 minutes or until softened, then add the garlic and smoked paprika and cook 30 seconds longer.4 tablespoons unsalted butter, 1 small shallot, 2 cloves garlic, 1/2 teaspoon smoked paprika
- Add 2 tablespoons more of the butter to the sauce pan and allow it to melt. Once melted, sprinkle in the flour and whisk constantly until it's golden brown and bubbly and smells like shortbread, about 1 minute. Remove the pot from heat and add about 1/3 of the milk in a slow steady stream while whisking constantly until the mixture resembles a smooth paste. Whisk in the remaining milk until smooth, and place back over medium heat. Whisking constantly, bring the mixture to a boil, then reduce the heat and simmer until thickened and boiling, about 3-5 minutes longer. The sauce should be thick enough to coat the back of a wooden spoon.2 tablespoons all purpose flour, 2 1/2 cups whole milk
- Remove from heat and whisk in the butternut squash puree, 1 1/2 cup of the cheese and the thyme. Taste and add salt and pepper as needed, then add the pasta and stir until well coated. Place the pasta mixture the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheese.2 cups grated white cheddar cheese, salt and pepper, 1 tablespoon chopped fresh thyme
- Melt the remaining 1 tablespoon of butter in a small bowl, then add the breadcrumbs and toss until well coated. Sprinkle the breadcrumb mixture over the casserole and bake until bubbly and golden brown, about 20-30 minutes. If the top browns too quickly, cover with greased foil to prevent sticking. Serve and enjoy!1/2 cup panko breadcrumbs
Notes
- Pro tip: Prepare the homemade butternut squash purée up to a few days in advance. You can also use canned butternut squash purée in a pinch, but I highly recommend using homemade as you can really taste the freshness.
- Fontina, gruyere and parmesan cheese are all great options for this recipe.
- You can skip the baking process entirely and simply toss the cooked pasta with the sauce!
- Make this recipe more nutritious by using whole wheat pasta and/or adding cooked spinach or kale.
- Store leftovers in the refrigerator for up to 3 days
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
29 Comments on “Butternut Squash Mac and Cheese”
This sounds great! How many cans of puréed butternut squash should we use? Just one? I am going to whole foods to pick some up!
One can is plenty, Diya — I hope you enjoy it!