Why You’ll Love This Butternut Squash Mac and Cheese
- It’s secretly packed with goodness. The butternut squash isn’t just for color; it adds a wonderful dose of vitamins and a naturally creamy texture that allows you to use a bit less butter and flour than a traditional roux-based sauce. You get all the indulgence with a feel-good factor.
- The flavor is complex and comforting. The squash brings a gentle, sweet nuttiness that pairs incredibly well with the sharp, salty punch of aged cheddar. It’s a more interesting, grown-up flavor profile that still delivers that classic comfort food satisfaction we all crave.
- It’s a fantastic make-ahead meal. This dish reheats beautifully. You can assemble it completely, pop it in the fridge, and bake it off when you’re ready. It’s also perfect for potlucks or feeding a crowd—it always gets rave reviews and curious questions.
- The texture is pure velvet. Because the squash purée integrates so smoothly, the sauce is unbelievably lush and clingy. It coats every single piece of pasta perfectly, ensuring no bite is left behind. It’s a truly luxurious mouthfeel.
Ingredients & Tools
- 1 medium butternut squash (about 2-2.5 lbs / 900g-1.1kg), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 tsp kosher salt, divided, plus more for pasta water
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (freshly grated is amazing!)
- 12 oz elbow macaroni, cavatappi, or shell pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk, warmed
- 2 cups freshly grated sharp cheddar cheese (about 8 oz)
- 1 cup freshly grated Gruyère cheese (about 4 oz)
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter (for the topping)
Tools: A large baking sheet, a good blender or food processor, a large pot for pasta, a large saucepan for the sauce, a 9×13 inch baking dish (or similar size).
The quality of your cheese really makes a difference here—please, I beg you, grate it yourself! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Taking that extra minute to grate fresh cheese is the secret to a silky-smooth sauce.
Serves: 6 | Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hour 5 mins
Before You Start: Tips & Ingredient Notes
- Don’t skip roasting the squash. Roasting, as opposed to boiling, concentrates the squash’s natural sugars and gives it a deeper, caramelized flavor that is essential to the final dish. Boiling can make it watery and bland.
- Get your squash cubes even. Try to cut your squash into roughly 1-inch cubes. This ensures they all roast at the same rate, so you don’t end up with some pieces mushy and others still hard. Nobody wants a crunchy surprise in their purée.
- Warm your milk! This is a classic roux tip, but it’s crucial. Adding cold milk to a hot roux can cause the sauce to seize up and become lumpy. Just microwave the milk for a minute or two until it’s warm to the touch. It makes for a much smoother incorporation.
- Season as you go. Season your roasting squash. Season your pasta water (it should taste like the sea!). This builds layers of flavor from the very beginning, so the final dish is perfectly seasoned throughout, not just on the surface.
How to Make Butternut Squash Mac and Cheese
Step 1: Roast the Squash to Perfection. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, 1/2 teaspoon of the salt, and the black pepper on a large baking sheet. Spread it out in a single layer—crowding will steam them instead of roasting. Roast for 25-30 minutes, or until the squash is very tender and the edges are starting to caramelize and brown. You should be able to easily pierce a cube with a fork. This caramelization is flavor gold!
Step 2: Purée Until Silky Smooth. Carefully transfer the hot roasted squash to a blender or food processor. Add a splash of the milk (about 1/4 cup) to help it get moving. Blend on high until completely smooth and velvety. You shouldn’t see any little chunks. This might take a minute or two. Scrape down the sides if needed. Set this beautiful orange purée aside.
Step 3: Cook the Pasta (But Not All the Way!). While the squash roasts, bring a large pot of well-salted water to a boil. Add the pasta and cook it for about 1-2 minutes LESS than the package instructions suggest. It should still have a slight bite to it (al dente). It will finish cooking in the oven. Drain the pasta but DO NOT rinse it. The starch on the pasta helps the sauce cling to it.
Step 4: Build Your Luxurious Sauce. In the large saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, until it smells a bit nutty and is bubbly. This is your roux. Slowly, and while whisking constantly, pour in the warmed milk. Keep whisking until the mixture is smooth and has begun to thicken slightly, about 3-4 minutes.
Step 5: Bring It All Together. Now, whisk in that glorious butternut squash purée and the nutmeg. Let it heat through for another minute. Turn the heat down to low. Gradually add the grated cheddar and Gruyère cheese, a handful at a time, whisking until each addition is fully melted and incorporated before adding the next. You’ll notice the sauce transform into this thick, creamy, dreamy consistency. Taste it and add the remaining 1/2 teaspoon of salt, or more to your preference.
Step 6: Combine and Top. Add the drained, slightly undercooked pasta to the sauce and stir until every single noodle is coated in that cheesy, squashy goodness. Pour the whole mixture into your greased 9×13-inch baking dish. In a small bowl, mix the panko breadcrumbs with the 1 tablespoon of melted butter until the crumbs are moistened. Sprinkle this evenly over the top of the mac and cheese.
Step 7: Bake to Bubbly, Golden Bliss. Bake at 400°F (200°C) for 15-20 minutes, or until the sauce is bubbling around the edges and the panko topping is a beautiful golden brown. If you want an extra crispy top, you can pop it under the broiler for the last minute—but watch it like a hawk! Let it rest for about 5 minutes before serving; it will be molten lava hot and this allows the sauce to set just a tiny bit.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the mac and cheese beautifully, balancing the meal.
- Roasted broccoli or Brussels sprouts — Their crispy, caramelized edges and slightly bitter char are a fantastic textural and flavor contrast to the creamy pasta.
- Pan-seared chicken breast or sausages — For those wanting a heartier meal, a simple protein on the side turns this from a side dish into a full, satisfying dinner.
Drinks
- A crisp, dry cider — The apple notes and bright acidity are a perfect pairing for the sweet squash and rich cheese.
- A pale ale or lager — The carbonation and slight bitterness from the hops cleanse the palate between each decadent bite.
- Sparkling water with a squeeze of lime — A non-alcoholic option that provides the same refreshing, palate-cleansing fizz.
Something Sweet
- Warm apple crisp with vanilla ice cream — You’re already in comfort food territory, so lean into it! The warm spices and cool ice cream are the perfect finale.
- Dark chocolate pots de crème — A rich, not-too-sweet chocolate dessert feels elegant and provides a deep, contrasting flavor after the cheesy main.
- Simple ginger cookies — The spicy snap of a ginger cookie is a lovely, simple way to end the meal without being too heavy.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta initially. This is probably the biggest one. If you cook the pasta to full softness before baking, it will turn to mush in the oven. That al dente start is non-negotiable for the perfect final texture.
- Mistake: Using cold milk in the roux. I mentioned it before, but it’s worth repeating. A hot roux + cold milk = a lumpy sauce. Taking 60 seconds to warm the milk saves you from a world of whisking frustration.
- Mistake: Adding all the cheese at once. If you dump all the cheese in, it’s more likely to clump together and seize up instead of melting smoothly into the sauce. Low and slow, one handful at a time, is the way.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dive right in, but letting it sit for 5 minutes allows the sauce to thicken up just enough so it doesn’t run all over your plate. It’s worth the wait, I promise.
Expert Tips
- Tip: Boost the savory flavor with a secret ingredient. A teaspoon of white miso paste or a dash of Worcestershire sauce whisked into the sauce adds an incredible layer of umami depth that makes the cheese flavor pop even more. It’s a next-level trick.
- Tip: Customize your crunchy topping. Mix a tablespoon of grated Parmesan into the panko, or add some chopped nuts like pecans or walnuts for extra crunch and flavor. A pinch of smoked paprika or garlic powder in the topping is also fantastic.
- Tip: Make it ahead with ease. You can assemble the entire dish (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it’s starting from cold.
- Tip: For an ultra-smooth sauce, strain it. If you’re a perfectionist and want a sauce with absolutely zero chance of graininess, you can press the finished cheese sauce through a fine-mesh sieve before mixing it with the pasta. It’s an extra step, but the result is restaurant-quality silkiness.
FAQs
Can I use frozen butternut squash?
You absolutely can! It’s a great time-saver. Use about 4 cups of frozen cubed butternut squash. Roast it straight from frozen—just spread it on the baking sheet, toss with oil and salt, and add maybe 5-10 minutes to the roasting time. The key is to roast until very tender and any excess water has evaporated, so the purée isn’t watery.
Can I make this recipe gluten-free?
Yes, it adapts very well. Use your favorite gluten-free pasta (those made with brown rice or lentil flour work great). For the roux, substitute the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend. The panko topping can be swapped for gluten-free breadcrumbs. The result will be just as delicious!
What other cheeses can I use?
The cheddar/Gruyère combo is fantastic, but feel free to experiment! Fontina is wonderfully melty, Monterey Jack is mild and creamy, and a bit of Gouda (especially smoked) adds a lovely depth. Just make sure you have a total of about 3 cups of grated cheese, and include at least one really good melter like cheddar or Gruyère.
Why is my sauce grainy?
Graininess usually happens for one of two reasons. First, the heat was too high when you added the cheese, causing the fats to separate. Always melt cheese over low heat. Second, it could be from pre-shredded cheese, which contains starches that don’t always melt smoothly. Grating your own cheese is the best prevention.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. The best way to reheat is in the oven (350°F/175°C for 15-20 mins) or in a skillet on the stovetop with a tiny splash of milk or water to loosen the sauce. The microwave works in a pinch, but it can make the pasta a bit soft.
Butternut Squash Mac And Cheese
Creamy butternut squash mac and cheese! A healthier twist on the classic comfort food. This easy recipe features a velvety squash-cheese sauce and a crispy panko topping. Pure, cheesy bliss!
Ingredients
Ingredients
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1 medium butternut squash (about 2-2.5 lbs / 900g-1.1kg, peeled, seeded, and cubed)
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1 tbsp olive oil
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1 tsp kosher salt (divided, plus more for pasta water)
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1/2 tsp black pepper
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1/4 tsp ground nutmeg (freshly grated is amazing!)
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12 oz elbow macaroni, cavatappi, or shell pasta
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3 tbsp unsalted butter
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3 tbsp all-purpose flour
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2 1/2 cups whole milk (warmed)
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2 cups sharp cheddar cheese (freshly grated (about 8 oz))
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1 cup Gruyère cheese (freshly grated (about 4 oz))
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1/2 cup panko breadcrumbs
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1 tbsp melted butter (for the topping)
Instructions
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Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with the olive oil, 1/2 teaspoon of the salt, and the black pepper on a large baking sheet. Spread it out in a single layer—crowding will steam them instead of roasting. Roast for 25-30 minutes, or until the squash is very tender and the edges are starting to caramelize and brown. You should be able to easily pierce a cube with a fork. This caramelization is flavor gold!01
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Carefully transfer the hot roasted squash to a blender or food processor. Add a splash of the milk (about 1/4 cup) to help it get moving. Blend on high until completely smooth and velvety. You shouldn't see any little chunks. This might take a minute or two. Scrape down the sides if needed. Set this beautiful orange purée aside.02
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While the squash roasts, bring a large pot of well-salted water to a boil. Add the pasta and cook it for about 1-2 minutes LESS than the package instructions suggest. It should still have a slight bite to it (al dente). It will finish cooking in the oven. Drain the pasta but DO NOT rinse it. The starch on the pasta helps the sauce cling to it.03
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In the large saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, until it smells a bit nutty and is bubbly. This is your roux. Slowly, and while whisking constantly, pour in the warmed milk. Keep whisking until the mixture is smooth and has begun to thicken slightly, about 3-4 minutes.04
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Now, whisk in that glorious butternut squash purée and the nutmeg. Let it heat through for another minute. Turn the heat down to low. Gradually add the grated cheddar and Gruyère cheese, a handful at a time, whisking until each addition is fully melted and incorporated before adding the next. You'll notice the sauce transform into this thick, creamy, dreamy consistency. Taste it and add the remaining 1/2 teaspoon of salt, or more to your preference.05
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Add the drained, slightly undercooked pasta to the sauce and stir until every single noodle is coated in that cheesy, squashy goodness. Pour the whole mixture into your greased 9x13-inch baking dish. In a small bowl, mix the panko breadcrumbs with the 1 tablespoon of melted butter until the crumbs are moistened. Sprinkle this evenly over the top of the mac and cheese.06
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Bake at 400°F (200°C) for 15-20 minutes, or until the sauce is bubbling around the edges and the panko topping is a beautiful golden brown. If you want an extra crispy top, you can pop it under the broiler for the last minute—but watch it like a hawk! Let it rest for about 5 minutes before serving; it will be molten lava hot and this allows the sauce to set just a tiny bit.07
