Butternut Mac and Cheese with roasted butternut squash. This recipe takes a spin on an iconic American dish.
We combine elbow macaroni, butternut squash, and Cheddar cheese to create a delicious classic with a twist.
Fall and comfort food go hand in hand. The first time I made this dish, my husband came home and didn't look super excited.
Most of the time, he's super easygoing and open to trying new things. But when I told him we'd have Mac and Cheese for dinner ... he wasn't impressed.
To him, Mac and Cheese is kid food. And while there's nothing wrong with that, it's also not something he'd ever choose to eat.
But he's a good sport and tried it. After the first few bites, he sheepishly grinned at me and said: 'Okay, so this will have to go on our dinner rotation.'
If you've tried our Roasted Butternut Squash Salad recipe, you already know that butternut squash has some amazing health benefits.
Why This Butternut Squash Mac And Cheese Recipe Works
SIMPLE- With straightforward steps, this dish is a breeze to assemble.
HEARTY - Perfect for a main course, this dish will leave you feeling satisfied.
KID-FRIENDLY - A delightful way to sneak some veggies into a child's meal.
Please check the recipe card below for a detailed, printable ingredient list.
BUTTERNUT SQUASH - Gives the dish a sweet, nutty flavor and creates a smooth, creamy base for the sauce when pureed.
FLOUR - Works as a thickening agent in the cheese sauce, ensuring a smooth and creamy texture.
ELBOW MACARONI - The pasta of choice for traditional macaroni and cheese, its shape is perfect for holding onto the creamy sauce.
CHEDDAR - Provides a sharp, savory flavor to contrast with the sweet butternut squash and contributes to the overall creaminess of the dish.
BUTTER - Used to create the roux for the cheese sauce and add a rich, savory depth of flavor to the dish.
MILK - An essential component of the cheese sauce, it helps to distribute the cheese and other flavors evenly throughout the dish.
BROTH - Helps to blend the butternut squash into a smooth puree, adding a savory flavor.
SPICES - Nutmeg, salt, and pepper enhance and balance the flavors of the butternut squash and cheddar cheese. Mustard gives a tangy kick that contrasts with the creamy, sweet components.
How To Make Butternut Squash Mac and Cheese
- Cook pasta for 3 minutes less than the package directions. Preheat oven to 400º Fahrenheit.
- Toss squash with seasonings, roast for 25 minutes, then blend with broth until creamy.
- Make a sauce by melting butter, adding flour, milk, most of the cheese, and the squash puree.
- Mix pasta and sauce in a dish, top with remaining cheese, and bake for 20 minutes at 350º Fahrenheit.
STORE - Pack the mac and cheese in a sealed container and put it in the fridge. It stays good for 3 days.
FREEZE - Put portions into freezer bags or containers and freeze. They'll be fine for up to 3 months and ready when you need a quick meal.
REHEAT - Place the mac and cheese in the oven at 350º Fahrenheit, covered with foil, until it's hot. For a quicker option, use the microwave on a lower power setting to avoid overcooking the pasta. If it's thickened up, stir in a little milk to make it creamy again.
Shop the Tools
These are some of my favorite cooking tools I used to make the Mac and Cheese recipe.
More Easy and Delicious Recipes
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- Buffalo Chicken Mac & Cheese
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- Roasted Salmon
Butternut Squash Mac and Cheese
- 12 ounces elbow macaroni
Roasting the Butternut Squash
- Cook pasta according to package instructions. SUBTRACT 3 minutes from the recommended boiling time.
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
BUTTERNUT SQUASH PUREE
- Place diced butternut squash in a large bowl, season with olive oil, salt, pepper, and nutmeg, and toss until well combined.
- Transfer butternut squash onto the baking sheet and roast for 25 minutes. Once done, reduce the heat to 350° Fahrenheit.
- Transfer the roasted butternut squash into a food processor and add vegetable broth. Blend until the butternut squash until creamy. Set aside.
- In a large pot, melt butter over medium-low heat, add flour, and stir until the butter and flour have created a paste (roux).
- Pour milk into the mixture. Stir until the milk has warmed and the mixture has thickened. About 5-7 minutes. Season with salt, pepper, and mustard. Add ¾ of Cheddar cheese and the creamy butternut squash to the sauce and simmer for a few minutes.
- Add cooked pasta to the cheese sauce and transfer everything into a casserole dish. Top with the remaining Cheddar cheese.
- Bake for 20 minutes at 350º Fahrenheit.