Creamy Butternut Squash Mac and Cheese

As the weather turns crisp, there is nothing quite as comforting as a piping hot bowl of macaroni and cheese. But if you are looking to elevate this classic childhood favorite for the autumn season, you have to try this creamy butternut squash mac and cheese. It features a rich, velvety sauce that is secretly packed with roasted vegetables, yet it tastes incredibly decadent and cheesy. Whether you are serving it for a cozy weeknight dinner or as a standout side dish for Thanksgiving, it is guaranteed to be a massive hit.

Why You’ll Love This Fall Mac and Cheese Recipe

• Hidden Veggies: This is the ultimate way to learn how to hide veggies in mac and cheese! The roasted butternut squash blends seamlessly into the sauce, boosting the nutritional profile without sacrificing any of the creamy, cheesy texture.
• Incredibly Creamy: Unlike traditional roux-based cheese sauces that can sometimes turn grainy or separate, the blended squash creates an emulsion that stays silky smooth.
• Cozy Fall Flavors: A pinch of nutmeg and mustard powder beautifully complements the sweet, earthy notes of the roasted squash and sharp cheddar.

Key Ingredients

To make this baked butternut squash pasta, you only need a handful of accessible ingredients:

• Butternut Squash: You will need a small squash, peeled and cubed. If you want to save time, many grocery stores sell pre-cut butternut squash cubes in the produce section!
• Pasta: Classic elbow macaroni is always a winner, but shells, cavatappi, or penne work beautifully to catch all that creamy sauce.
• Cheese: Freshly grated sharp cheddar is essential. I also like to add a bit of gruyere or parmesan for depth of flavor. Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
• Milk: Whole milk or 2% works best to thin out the roasted squash into a velvety sauce.

How to Make Creamy Butternut Squash Mac and Cheese

Making this recipe is surprisingly simple, especially once the squash is roasted:

1. Roast the Squash: Toss your squash cubes with olive oil, salt, and pepper, and roast at 400°F until fork-tender and slightly caramelized.
2. Blend the Sauce: Toss the warm, roasted squash into a blender along with the milk and spices. Blend on high until perfectly smooth.
3. Melt the Cheese: Pour the squash puree into a pot over medium heat. Remove from the heat and stir in your freshly grated cheeses until completely melted into a vibrant orange sauce.
4. Combine and Bake: Fold your cooked pasta into the sauce, transfer to a baking dish, top with panko breadcrumbs, and bake until golden and bubbly!

Make Ahead and Storage Tips

To Make Ahead: You can roast the butternut squash up to 3 days in advance and store it in an airtight container in the fridge. When you are ready to make the mac and cheese, simply blend the cold squash with the milk, heat it in the pot, and proceed with the recipe!

To Store: Leftovers will keep in the refrigerator for up to 4 days. Because this sauce does not rely on a traditional flour roux, it reheats beautifully in the microwave or on the stovetop with a splash of milk to loosen the sauce.

Frequently Asked Questions

Can I use frozen butternut squash?

Yes, absolutely! Frozen cubed butternut squash works perfectly. You can roast it straight from frozen (it may just take a few extra minutes) or steam it according to the package directions before blending.

Can I make this mac and cheese vegan?

Yes, this recipe is incredibly easy to adapt. Simply substitute the milk for an unsweetened non-dairy milk (like oat or almond), use a plant-based butter, and swap the cheeses for your favorite melting vegan cheese alternative or nutritional yeast.

Creamy Butternut Squash Mac and Cheese

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

Mac and Cheese

• 1 medium butternut squash peeled, seeded, and cubed (about 3 cups)
• 2 tablespoons olive oil
• 1 lb elbow macaroni or other short pasta
• 2 tablespoons butter
• 2 cloves garlic minced
• 1 cup milk whole or 2%
• 1 1/2 cups sharp cheddar cheese freshly grated
• 1/2 cup gruyere or parmesan cheese grated
• 1/2 teaspoon mustard powder
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs

Method

 

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until very tender.
2. While the squash roasts, cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
3. In a blender or food processor, combine the roasted butternut squash, milk, garlic, mustard powder, nutmeg, salt, and pepper. Blend until completely smooth and velvety.
4. Return the large pot to medium heat and melt the butter. Pour in the blended squash mixture and bring to a gentle simmer.
5. Remove the pot from the heat and stir in the grated cheddar and gruyere cheeses until melted and smooth.
6. Fold the cooked macaroni into the cheese sauce until well coated.
7. Transfer the mixture to a lightly greased 9×13 baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Bake for 10-15 minutes, or until the cheese is bubbly and the breadcrumbs are golden and crispy. Serve hot!