If you’re looking for a way to sneak veggies into everyone’s favorite pasta dish, our Butternut Squash Macaroni and Cheese Recipe is just what you’re looking for!
It’s a twist on one of the most traditional comfort foods that you’re whole family will love. Just wait to tell them how you made it until after they’ve raved about the flavor.
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Our butternut squash macaroni and cheese will make a great addition to your holiday table, and it’s perfect for a family gathering, potluck, game day, or just as a satisfying weeknight meal.
Butternut mac and cheese is one of those dishes you didn’t know you needed until you tasted it. But after one taste, it’s guaranteed to become a family favorite.
If you love mac and cheese, make sure to try our buffalo chicken mac and cheese and lobster mac and cheese recipes.
Gather the ingredients to prepare our Butternut Squash Macaroni and Cheese recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Yes, you can. For a spicy kick, add a little cayenne pepper or your favorite hot sauce to add some heat to the recipe.
We used gruyère and sharp cheddar cheese for this recipe, but Fontina, Gouda, or Havarti are good substitutes that will keep the creamy texture and add additional depth of flavor.
If you’d like to add some veggies to the dish, cauliflower, broccoli, and spinach are good choices, or you can add your favorite mixed vegetable blend.
We roasted the garlic to add more flavor to the dish, but you can use garlic powder or leave it out if you prefer.
To change up the dish, you can add crispy bacon bits, pulled rotisserie chicken, or diced ham.
How to Make Butternut Mac and Cheese
Follow along with my simple step-by-step instructions to learn how to make Butternut Mac and Cheese in your home kitchen.
- Preheat the oven to 425 degrees.
- Clean the butternut squash with cold water and peel the squash.
- Carefully slice the squash into circles.
- Remove the seeds.
- Slice it into small cubes.
- Place the cubes on a parchment-lined baking sheet.
While the squash is roasting, cook the pasta according to the instructions on the package. Drain the pasta and reserve a cup of the starchy water to add later in the recipe.
- Add the garlic to the pan and drizzle olive oil over the cubes and garlic. Toss to coat them in the oil.
- Place the baking pan on the center rack of the preheated oven and roast for 30 minutes, or until fork-tender.
- Add the roasted butternut squash and garlic to the bowl of a food processor (or blender).
- Add a half cup of the pasta water to the bowl and process until smooth and creamy. Set aside until needed.
*If needed, add more water a tablespoon at a time until the desired consistency is reached.
If you don’t have a food processor, you can also use an immersion blender or an electric hand mixer.
- Add the butter to a saucepan over medium heat. When it’s melted, add the flour and mix to make the roux. Cook over low for 1-2 minutes.
- Add the room temperature heavy cream to the roux and stir to combine. Heat the cream slowly over medium heat.
- Add the gruyère cheese and mix until it’s incorporated into the sauce. Repeat the process with the sharp cheddar.
- Add the salt, black pepper, dry mustard, and onion powder to the creamy mixture and simmer for 2-3 minutes.
- Add the butternut squash mixture to the cheese sauce.
- Stir until well combined. Remove the pan from the heat and set aside until needed.
- Add the melted butter, breadcrumbs, and Romano cheese to a small bowl.
- Mx until well combined.
Reduce the oven temperature to 375°F.
- Pour the cooked pasta into a large baking dish or Dutch oven.
- Add half of the cheesy butternut squash sauce to the dish and stir until the pasta is well coated.
- Pour the remaining sauce over the top of the pasta.
- Sprinkle the buttered breadcrumbs over the sauce. Place the baking dish on the center rack of the preheated oven and cook for 30-35 minutes until bubbly and golden brown.
Let the dish cool to set up for 5-7 minutes before serving.
Chef Tips:
Don’t buy pre-shredded cheese: Although pre-shredded cheese is easier to use, it’s coated to prevent clumping. It still melts when used as a topping, but adding it to a sauce tends to make the sauce less smooth and creamy.
Don't Overcook the Pasta: Cook it just shy of al dente. It will finish cooking in the oven, soaking up the creamy sauce without turning mushy.
Not only does the butternut squash add more color the dish, it adds a subtle sweetness that will have your friends and family heading for seconds before their first portion is finished.
How to Store and Reheat
Store leftover butternut squash mac and cheese refrigerated in an airtight container for 3-4 days.
It can be stored frozen in individual portions or a baking dish for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, place in a baking dish, cover with foil, and bake at 350°F until warmed through. Add a splash of milk to keep it creamy. To reheat on the stove top, warm gently over low heat with a little milk, stirring until smooth and creamy. You can also reheat it in the microwave with short bursts, stirring in between. Add a splash of milk if needed to loosen the sauce.
Recipe FAQs
No, you don’t. You can cut the pieces into the same-sized cubes and boil them until tender. Similar to boiling potatoes for mashed potatoes. This process is a little faster, although roasting the butternut squash helps to bring out the natural sweetness of the squash.
If you got a little heavy-handed with the shredded cheese or let it reduce a little too long, don’t worry. We get it. Add a splash of milk to the cheese mixture to thin it to the desired consistency.
It has a mild sweetness from the squash, but the cheese balances it into a savory, rich sauce.
Yes, you can. Cook the pasta, make the cheese sauce, and assemble when you’re ready to bake. You may need to add a little milk to the sauce, as it will thicken up as it sits.
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Butternut Squash Macaroni and Cheese Recipe
Ingredients
- 1 large butternut squash
- 1 pound pasta cooked al dente
- 1 cup pasta water
- 1 ½ cups sharp cheddar cheese
- 1 ½ cups gruyere or Gouda
- 1 cup heavy cream room-temperature
- 4 tablespoons unsalted butter
- 1 cloves garlic peeled large cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dry mustard powder
- ½ teaspoon onion powder
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- ½ cup seasoned breadcrumbs
- 1 tablespoon melted butter
- 2 tablespoons Locatelli Romano cheese or Parmesan cheese
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Instructions
- Preheat the oven to 425 degrees.
- Clean the butternut squash with cold water and peel the squash.
- Remove the seeds and slice the butternut squash into small chunks.
- Place the butternut squash and garlic cloves on a parchment-lined baking sheet.
- Drizzle the olive oil over the squash and garlic cloves and coat all sides.
- Place in the 425-degree preheated oven on the center rack.
- Allow the butternut squash and garlic to roast for 30 minutes, until they are fork-tender.
- Cook your pasta in a large pot of salted water to al dente based on package instructions.
- Once done, reserve a cup of the starchy water for later in the recipe.
- Drain the pasta and set aside until needed. Do not rinse the pasta.
- Add the melted butter, breadcrumbs, and Romano cheese to a small bowl and mix together to combine and set aside until needed.
- When done cooking, remove the butternut squash and garlic from the oven and turn the temperature of the oven down to 375 degrees.
- Place the butternut squash into the pitcher of a blender or food processor.
- Add the roasted garlic to the pitcher as well.
- *If you do not have a food processor, you can also use an immersion blender or potato masher to puree the butternut squash and garlic
- Add a half cup of the pasta water to the blender and blend on the liquefy setting until smooth.
- If needed, add more water a tablespoon at a time until the desired consistency is reached.
- Set aside until needed
- In a saucepan pan add the butter over medium heat until melted
- Add the flour to the melted butter and mix to make a roux allow to cook for 1-2 minutes
- Add the room temperature heavy cream to the rue and stir together to combine
- Add the gruyere cheese and mix until all the cheese has melted over medium heat
- Add the sharp cheddar cheese to the mixture and mix until all the cheese has melted
- Add the butternut squash mixture to the cheese sauce
- Add the salt, pepper, dry mustard, and onion powder to the creamy mixture and simmer for 2-3 minutes
- Remove from heat and set aside
- Dump the pasta into a large baking dish or Dutch oven.
- Add half of the cheesy butternut squash sauce, coating the pasta, and stir together.
- Add the remaining half of the cheese sauce, pouring over top of the pasta
- Sprinkle the buttered breadcrumbs mixture and place in the preheated 375-degree oven on the center rack.
- Cook until bubbly and golden brown, about 30 minutes.
- Allow to rest for 5 minutes before serving.
Notes
Yes, you can. Cook the pasta, make the cheese sauce, and assemble when you’re ready to bake. You may need to add a little milk to the sauce, as it will thicken up as it sits. Does it taste sweet?
The squash adds a mild sweetness that balances the rich cheese sauce. Can I use frozen squash?
Yes, roast or steam frozen cubes before blending them into the sauce. Is it healthier than regular mac and cheese?
Yes—squash adds vitamins and fiber while keeping it creamy and cheesy. Can I make it gluten-free?
Use gluten-free pasta and flour to thicken the sauce. Serving Suggestions
- As a Main Dish: Serve with a crisp green salad and garlic bread for a cozy, complete meal.
- With Roasted Meats: Pair alongside roast chicken, turkey, pork tenderloin, or glazed ham for a hearty dinner.
- Fall Feast: Add roasted Brussels sprouts, green beans, or caramelized carrots for a seasonal spread.
- Holiday Side Dish: This creamy mac makes a standout addition to Thanksgiving, Christmas, or any holiday table.
- Kid-Friendly Meal: Serve with chicken tenders or grilled sausage for a family-friendly dinner.
- Gourmet Twist: Top individual servings with truffle oil or fresh herbs like thyme and parsley for an elegant finish.
Henry T says
This was great! Had it at a family dinner and everyone loved it! Thanks Chef!
Chef Dennis Littley says
That’s what I like to hear! Thanks for letting me know you enjoyed the mac and cheese!