Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese — Creamy Baked Pasta

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Creamy, slightly sweet, and comfortingly cheesy, Butternut Squash Mac and Cheese transforms autumn’s favorite squash into a velvety sauce that clings to tender pasta. The roasted squash adds a natural sweetness and silky texture while sharp cheese and a touch of nutmeg bring familiar mac-and-cheese warmth—perfect for cooks new to from-scratch sauces.

Why You’ll Love ThisButternut Squash Mac and Cheese Recipe

  • Quick and easy to prepare…
  • Uses simple, wholesome ingredients…
  • Perfect for family meals or entertaining…

A Little Background

Squash has long been used to enrich creamy dishes because it purees smoothly and lends natural sweetness without overwhelming other flavors. This mashed-roasted-squash approach is a modern twist on classic baked mac and cheese—lighter in texture but still indulgent—with roots in seasonal fall cooking where squash and warming spices shine.

Key Ingredients for perfect Butternut Squash Mac and Cheese

  • Butternut squash: Roasted until tender, then pureed to create the silky base of the sauce.
  • Pasta (elbow or shells): Small shapes hold the sauce; cook al dente so they don’t go mushy during baking.
  • Sharp cheddar: Provides tangy, melty cheesiness that balances the squash’s sweetness.
  • Milk or cream: Added to the squash puree to loosen the sauce and create a luscious texture.
  • Butter + flour (roux): Builds a stable, creamy sauce when combined with the squash-milk mixture.

Step-by-Step Instructions to make Butternut Squash Mac and Cheese

  1. Preheat the oven to 400°F (200°C). Halve and seed a medium butternut squash, toss the pieces with a little oil, salt, and pepper, and roast cut-side down on a sheet pan until very tender, about 25–35 minutes. Scoop the flesh into a blender or food processor and puree with a splash of milk until smooth; set aside.
  2. Bring a large pot of salted water to a boil and cook 12–16 oz of elbow macaroni (or shells) until just al dente. Drain and reserve a cup of the pasta water.
  3. In a saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons all-purpose flour and cook 1–2 minutes to form a roux. Gradually whisk in the squash puree and 1–1¼ cups milk until smooth. Cook until slightly thickened, then season with salt, pepper, and a pinch of nutmeg.
  4. Remove from heat and stir in 2 cups shredded sharp cheddar and ½ cup grated Parmesan (or another melting cheese) until fully melted. If the sauce seems thick, thin with reserved pasta water or extra milk to reach a creamy consistency.
  5. Combine the cooked pasta with the squash-cheese sauce in a baking dish, stirring to coat evenly. Top with extra cheese or breadcrumbs if desired. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top. Let rest a few minutes before serving.

Pro Tips & Variations

  • Roast the squash until it’s caramelized in spots—this deepens the flavor and prevents a bland puree.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat gently on the stovetop with a splash of milk to loosen the sauce.
  • Variation: Stir in crispy sage, crumbled bacon, or swap half the cheddar for gruyère for a nuttier profile. For a crunchy topping, mix panko with melted butter and sprinkle before baking.

Serving Suggestions

Serve this Butternut Squash Mac and Cheese with a bright green salad or roasted Brussels sprouts to cut the richness. It pairs nicely with a crisp apple cider or a light white wine—ideal for cozy weeknights or a holiday side dish.

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Ultra-creamy macaroni baked in a velvety butternut squash and cheddar sauce—comforting, cozy, and perfect for fall dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dinner, Side Dish
Cuisine American
Servings 6 people
Calories 520 kcal

Equipment

  • 1 Baking Sheet
  • 1 Blender or food processor
  • 1 Large pot
  • 1 Saucepan
  • 1 9x13-inch baking dish
  • 1 Whisk

Ingredients
  

Roasted Squash

  • 1 medium butternut squash about 2.5–3 lb, halved and seeded
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Pasta

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt for pasta water

Cheese Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup milk whole or 2%
  • 2 cup sharp cheddar cheese freshly shredded
  • 0.5 cup Parmesan cheese grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg (optional)
  • 2 garlic cloves minced

Topping (optional)

  • 1 cup panko breadcrumbs
  • 1 tbsp unsalted butter melted
  • 0.25 cup Parmesan cheese grated

Instructions
 

Roast the Squash

  • Preheat oven to 400°F (200°C). Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast 30–40 minutes, until very tender.
  • Scoop the flesh into a blender and puree until smooth, loosening with a splash of milk if needed; set aside.

Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook macaroni until just al dente; reserve 1 cup pasta water, then drain.

Make the Cheese Sauce

  • In a saucepan over medium heat, melt butter. Add garlic and cook 30 seconds. Whisk in flour and cook 1–2 minutes.
  • Gradually whisk in milk until smooth and slightly thickened. Stir in the butternut puree, salt, pepper, and nutmeg; simmer 2–3 minutes.
  • Remove from heat and stir in cheddar and Parmesan until fully melted. Thin with reserved pasta water as needed for a creamy consistency.

Assemble & Bake

  • Toss cooked pasta with the squash-cheese sauce until evenly coated. Transfer to a lightly greased 9x13-inch baking dish.
  • Stir together panko, melted butter, and Parmesan; sprinkle over pasta. Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden. Rest 10 minutes before serving.

Notes

Roast the squash until deeply tender and lightly caramelized for the best flavor. If making ahead, refrigerate the puree and rewarm before building the sauce. Loosen leftovers with a splash of milk when reheating.

Nutrition

Serving: 250gCalories: 520kcalCarbohydrates: 58g
Keyword Baked Pasta, Butternut Squash, mac and cheese
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