Get ready to experience pure comfort in a bowl with this Butternut Squash Mac and Cheese! This recipe brings together everything we love about creamy, cheesy macaroni with the subtle sweetness and golden color of butternut squash. Whether you’re looking to sneak some extra veggies onto the family table or simply crave a cozy spin on a classic, this dish is pure magic—melty, rich, and totally satisfying without the heaviness you might expect. If you’re seeking a fresh take on mac and cheese that’s every bit as nostalgic as it is nourishing, this one deserves a permanent spot on your menu.
Ingredients You’ll Need
What makes this Butternut Squash Mac and Cheese truly special is how each ingredient plays a starring role. Every component has been chosen not just for flavor but to create the perfect blend of creamy sauce, tender pasta, and irresistible topping. Here’s what you’ll need and why it matters:
- Elbow macaroni: Classic small pasta shapes trap all that gooey sauce, making every bite extra satisfying.
- Butternut squash: Peeled and cubed, this vibrant veggie brings natural creaminess, sweetness, and color to the sauce.
- Milk: A cup of milk lightens and smooths the sauce for just the right texture.
- Vegetable broth: Adds flavor and depth that water just can’t match, making the sauce savory and rich.
- Unsalted butter: The foundation of a classic roux, which thickens your sauce beautifully.
- All-purpose flour: Whisked with butter to make a roux, ensuring your cheese sauce is lusciously silky.
- Dijon mustard: Just a teaspoon brings zip and balances the richness—don’t skip it!
- Garlic powder: Adds a gentle garlicky warmth without overpowering the dish.
- Onion powder: Subtle onion notes help layer the flavors and round out the sauce.
- Nutmeg: A pinch lends a hint of warmth and enhances the sweet squash.
- Salt and black pepper: Essential for bringing all the flavors into perfect harmony.
- Shredded sharp cheddar cheese: Melts beautifully and packs that unmistakable mac and cheese tang.
- Grated Parmesan cheese: Salty, nutty, and key for depth of flavor.
- Panko breadcrumbs: They toast up light and crispy for an irresistible topping.
- Olive oil: Helps those breadcrumbs brown to golden perfection in the oven.
- Fresh parsley: A bright finish that’s so much more than a garnish—it adds freshness and color to serve.
How to Make Butternut Squash Mac and Cheese
Step 1: Boil the Butternut Squash and Pasta
Start by bringing a large pot of salted water to a rolling boil. Drop in your butternut squash cubes and cook them for about 10 minutes or until they’re completely tender and mashable. Use a slotted spoon to scoop out those sunny cubes and transfer them straight to your blender—you’ll use that water again in a moment. Next, add the macaroni to the same pot and cook according to the package directions until perfectly al dente. Drain and set aside, dreaming of what’s next.
Step 2: Blend the Squash Sauce
Into your blender with the cooked squash, pour the milk and vegetable broth. Blend until everything is super smooth and creamy. This butternut squash base is the secret to a luscious, almost velvety cheese sauce with a gorgeous golden hue!
Step 3: Make a Roux for Maximum Creaminess
Heat a large saucepan over medium and melt the butter. Sprinkle the flour over and whisk continuously for one to two minutes—a classic roux! This step gives your sauce body and makes it silky smooth, setting the stage for all the flavor to come.
Step 4: Build the Butternut Squash Mac and Cheese Sauce
Slowly whisk your butternut squash puree into the roux. As it warms, stir in Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper. The aroma is simply incredible as everything comes together! Now, add both cheeses—shredded cheddar and grated Parmesan—stirring until everything is completely melted and the sauce is thick, glossy, and irresistible.
Step 5: Combine and Prep for Baking
Fold the warm, drained macaroni into the sauce and stir until every single piece is generously coated. Pour all that goodness into a greased 9×13-inch baking dish, spreading it out evenly so the top is smooth and level for your crunchy topping.
Step 6: Top and Bake to Perfection
Mix panko breadcrumbs with olive oil in a small bowl, then sprinkle them evenly across the top of your pasta. This will bake up golden, crispy, and totally addictive. Slide the dish into a preheated 375°F oven and bake for 20 minutes, until bubbling at the edges and just begging you to dig in.
Step 7: Add Fresh Parsley and Serve
Once out of the oven, finish with a generous handful of chopped fresh parsley for brightness and a pop of color that makes your Butternut Squash Mac and Cheese look as fabulous as it tastes. Serve while hot and creamy!
How to Serve Butternut Squash Mac and Cheese
Garnishes
A sprinkle of fresh parsley is classic, but you can also try a pinch of extra Parmesan, a dash of smoked paprika, or even a few crispy shallots for an unexpected crunch. These little touches make each bite feel tailored and special, giving your Butternut Squash Mac and Cheese big visual appeal and gourmet flavor.
Side Dishes
This creamy mac is the star, but it plays so well with other sides! Try serving it alongside a crisp green salad tossed in lemony vinaigrette or some simply roasted broccoli for a little extra veggie power. For heartier appetites, a slice of crusty bread makes the perfect partner to help you scoop up every last bit of cheesy goodness.
Creative Ways to Present
Host a fall feast by serving Butternut Squash Mac and Cheese in individual ramekins or small cast-iron skillets. For a holiday table, spoon it into a hollowed butternut squash for a show-stopping centerpiece everyone will want to photograph. Even simple weeknights feel special when you serve it alongside colorful roasted vegetables for a beautiful, cozy meal.
Make Ahead and Storage
Storing Leftovers
When you have leftovers (and you might not!), let your Butternut Squash Mac and Cheese cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days; the texture remains creamy and the flavors meld even more as it sits.
Freezing
If you want to stash some away, this dish freezes beautifully. Allow it to cool, then portion into airtight, freezer-safe containers. Freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating, which helps preserve that creamy texture.
Reheating
To reheat, simply place a serving in the microwave with a splash of milk to loosen the sauce, or warm it in a covered dish in a 350°F oven until hot throughout. The crunchy topping will revive nicely in the oven, bringing the dish back to its bubbly, cheesy best.
FAQs
Can I use a different type Main Course, Side Dish
Absolutely! While elbow macaroni is classic for Butternut Squash Mac and Cheese, feel free to use shells, rotini, or even gluten-free or whole wheat pasta for a different spin. The sauce is so lush, it clings beautifully to nearly any shape.
Do I have to bake it, or can I serve it stovetop-style?
For an ultra-creamy, stovetop-only version, simply skip the panko topping and serve straight after combining the pasta and sauce. It’s just as delicious—extra comforting for those nights when you want dinner fast!
Does the butternut squash flavor stand out?
The squash adds subtle sweetness and velvety texture, blending seamlessly with the cheddar and Parmesan. Even skeptics and veggie-shy eaters usually can’t tell, making it a family-friendly way to enjoy extra nutrition.
Can I make Butternut Squash Mac and Cheese ahead of time?
Yes, you can assemble the entire dish up to the point of baking, cover, and refrigerate for up to a day. Add the topping just before baking, and tack on a few extra minutes in the oven since the dish will be cold.
What are some ways to customize this recipe?
Stir in extras like cooked bacon, caramelized onions, sautéed spinach, or roasted mushrooms for added flavor. Swap different cheeses or toss in a bit of hot sauce if you like things bold—Butternut Squash Mac and Cheese is flexible and welcomes your tasty tweaks!
Final Thoughts
If you’re craving cozy, cheesy goodness with a little extra nourishment and vibrant color, this Butternut Squash Mac and Cheese is a total winner. I hope it brings as much joy to your table as it does to mine—give it a try and watch everyone go back for seconds!
Print
Butternut Squash Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy and flavorful, this Butternut Squash Mac and Cheese is a delicious twist on the classic comfort food. Made with a velvety butternut squash sauce and a cheesy topping, this dish is perfect for a cozy family dinner or holiday gathering.
Ingredients
Pasta:
- 12 ounces elbow macaroni pasta
Squash Sauce:
- 3 cups butternut squash, peeled and cubed
- 1 cup milk
- 1/2 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Topping:
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Squash: Boil the butternut squash until tender, then blend with milk and broth.
- Cook the Pasta: Boil pasta until al dente, then drain.
- Make the Sauce: Create a roux, add squash puree, spices, and cheeses.
- Combine: Stir in the cooked pasta.
- Bake: Pour into a dish, top with breadcrumbs, and bake until golden.
- Serve: Garnish with parsley before serving.
Notes
- For a creamier stovetop-only version, skip the breadcrumb topping.
- You can add cooked bacon, caramelized onions, or spinach for extra flavor.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
