Butternut Squash Mac and Cheese
Butternut squash mac and cheese is like classic mac and cheese, but with a fall twist. It’s a delicious way to get extra veggies into your meals!
I’m serving you the one of the ultimate comfort foods today with an extra sneaky ingredient.
It’s not sneaky to you because you’ve seen the title of this post and know there’s butternut squash here, but it’s sneaky to those that you choose not to tell for a variety of reasons.
Reason #1 — picky eaters
Reason #2 — some may view veggies in mac and cheese as “ruining” it
Reason #3 — some people think they don’t like butternut squash
That third reason is just plain crazy talk, because there’s nobody out there that doesn’t like butternut squash is there?
I don’t understand anybody not liking butternut squash — maybe they just think they don’t. It’s sweet and velvety, and can make every dish better.
I adore cinnamon roasted butternut squash and butternut squash soup is one of my favorite things to make in the fall.
And now I love it even more in this butternut mac and cheese recipe!
Why you’ll love this recipe:
- This Butternut Squash Mac and Cheese is creamy, slightly sweet and has plenty of fall flair.
- It’s made with whole wheat macaroni to amp up the health factor even more.
- You can enjoy this dish as a side dish or as an entree. Your choice!
Recipe ingredients
I typically make my mac and cheese on the lighter side, because I don’t have a tolerance for really rich food. However, you’re welcome to use full-fat ingredients and make this recipe as rich as you’d like!
Ingredient notes
- Butternut squash puree. You can make your own or buy canned butternut squash purée at the store.
- Elbow macaroni. I used whole wheat elbow pasta in this dish for added nutrition and fiber, but you can certainly use your favorite pasta.
- Milk. I used skim milk because that’s what I had, which left room for plenty of full fat shredded cheddar.
- Cheddar cheese. To me, the cheese makes more of a difference so I always use the real deal. Low-fat cheese just isn’t the same!
How to make butternut squash mac and cheese
This is an easy baked mac and cheese recipe that’s creamy on the inside and slightly crisp on top.
Pro tip: If making homemade butternut squash purée, you can make it up to a few days in advance.
- Cook the elbow macaroni according to package instructions, then drain.
- While the pasta cooks, heat the butter in a large sauce pan over medium heat. Once melted, sprinkle in the flour and whisk constantly until it’s golden brown and bubbly.
- Remove from heat and add about 1/3 of the milk in a slow steady stream while whisking constantly.
- Whisk in the remaining milk until smooth, and place back over medium heat. Whisk the mixture constantly to prevent burning, and cook until thickened and boiling.
- Remove from heat and stir in the 1 1/2 cups of grated cheese and butternut squash puree. Add salt and pepper to taste, then add the pasta and stir until combined.
- Place in a greased 8×8″ casserole dish and sprinkle with the breadcrumbs and top with the remaining 1/2 cup of cheese. Bake until bubbly and golden brown.
More butternut squash recipes you’ll love:
- Butternut squash pie by House of Yumm
- Butternut squash casserole
- Butternut squash quinoa salad
- Butternut squash soup
- Mashed butternut squash
- Roasted whole butternut squash
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
Butternut squash puree:
- 1 tablespoon extra virgin olive oil
- 1 small butternut squash or use 1 package cubed butternut squash, or canned puree*
Mac and cheese:
- 8 ounces whole wheat elbow macaroni or your favorite pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups milk I used low fat
- 2 cups grated mild cheddar cheese* divided
- 1/2 cup butternut squash puree (may also use canned puree)
- salt and pepper to taste
- 1 cup panko breadcrumbs
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, some salt and pepper, and place cut side down on the prepared baking sheet.
- Roast for 30-45 minutes or until tender.
- When cool enough to handle, remove the peel from the squash and place the flesh in the bowl of a food processor, pureeing in two batches if necessary. Process until smooth and set aside.
Prepare the mac and cheese:
- Cook the elbow macaroni according to package instructions, then drain.
- While the pasta cooks, heat the butter in a large sauce pan over medium heat. Once 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 until the mixture resembles a smooth paste. Whisk in the remaining milk until smooth, and place back over medium heat. Whisk the mixture constantly to prevent burning, and cook until thickened and boiling, about 5-10 minutes longer.
- Remove from heat and stir in the 1 1/2 cups of cheese and butternut squash puree. Add salt and pepper to taste, then add the pasta and stir until combined.
- Place in a greased 8×8″ casserole dish and sprinkle with the breadcrumbs and top with the remaining 1/2 cup of cheese.
- Bake until bubbly and golden brown, about 20-30 minutes. If the top browns too quickly, cover with foil greased with cooking spray to prevent sticking. Serve and enjoy!
Notes
- I’ve found canned butternut squash puree at Whole Foods and Trader Joe’s stores.
- I used mild cheddar cheese because that’s what I had on hand, but fontina, gruyere, white cheddar and many other cheeses would also work well in this recipe.
- If baking in gratin dishes as shown in the photos here, baking time is only 15 minutes or until golden and bubbly.
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”
Yes!! Total comfort food!! I love everything about this!
Just when you thought mac n cheese couldn’t get any better. What a fabulous recipe! I just want to grab a fork and start eating.
Thank you so much! I hope you get to make it soon. 🙂
I’m loving your sneaky mac n’ cheese, Marcie! It looks so creamy and delicious, I can see why your youngest wanted that bite off the spoon! 🙂
I love that the helped you take these pictures too. So sweet!
Thank you, Sarah! My boy does like to help me with the photos, because he knows there’s a food payoff somewhere in there. 🙂
this is such a creative dish Marcie! what a fun take on mac and cheese, I love it!
Thank you, Manali! 🙂
I love veggies in mac & cheese — it’s the kids that wrinkle their noses sometimes. haha I’m in love with butternut squash and pumpkin ravioli so this just makes sense like you said. Thanks, Stacy! 🙂
Thanks, Carol!
My family loves these kind of dishes, comfort food at it’s best.
Mine too, Cheri! 🙂
This is so creamy and autumn-y and delicious! Lovely photos and who can resist mac and cheese? Pinning!
Thank you so much for the kind words, Medha, and I appreciate the pin! 🙂
I LOVE butternut squash in my mac n’ cheese! Well, I simply love butternut squash, but paired with mac and made super creamy? YASSSS! Loving your version! Can’t wait to try it! Cheers and thanks for sharing the yum!
I can’t believe it took me so long to get around to doing this, Cheyanne. Really, what was I waiting for?? Thanks so much! 🙂
This is one of the best fall recipes I’ve seen so far Marcie! Love butternut squash! Such a great idea! Pinned!
Thank you, Mira! 🙂
I fell in love with butternut squash mac ‘n’ cheese last winter and I’ve been HOOKED ever since! You’re reminding me though, that it’s been waaay too long! This looks so creamy and ultimately cheesey!
Thanks, Sarah, and I’m not surprised you’ve tried it already! Butternut squash can seriously do no wrong! 🙂
I don’t get how anyone could dislike butternut squash either, and I’m loving this sneaky, yet delicious mac n cheese idea! I’ve never tried butternut squash in mac but I’ve been meaning to for quite some time. Seeing this tasty recipe’s lighting a fire under my booty!
Haha — thanks, Julia! Hope that fire gets you some squash mac & cheese stat! 🙂
Dear Marcie, your mac and cheese sounds fabulous. Love this fall take on a classic dish. It looks comforting and delicious! xo, Catherine
Thank you, Catherine!
Indeed this ultimate comfort foods. And love that addition of an extra sneaky ingredient. This would sure work for my little picky eater. Absolutely delicious.
This is perfect for picky eaters…and those that think veggies have no place in mac & cheese. They couldn’t be more wrong! Thank you, Anu. 🙂
This definitely sounds like the ultimate comfort food! I’m embarrassed to admit that it’s been way too long since I’ve had butternut squash. This mac ‘n cheese version sounds like the perfect dish to get me reacquainted with it. Love this looks of this, Marcie!
Thank you, Gayle! This is definitely a great way to get reacquainted with butternut squash!