If you’ve ever wanted to cozy up with a comfort food classic that’s sneaky healthy and bursting with flavor, then you’re going to adore this Butternut Squash Mac and Cheese. It’s the perfect marriage of velvety roasted butternut squash and gooey, sharp cheddar, all swirling together to coat tender elbow macaroni in an invitingly creamy sauce. This recipe effortlessly transforms everyday ingredients into a vibrant, satisfying dish that feels like a warm hug on a plate. Whether it’s a weeknight supper or a side for your holiday feast, this Butternut Squash Mac and Cheese never fails to impress and delight.

Butternut Squash Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients often make the biggest difference, and this Butternut Squash Mac and Cheese is no exception. Each component plays a vital role in crafting the perfect balance of taste, texture, and color—from the naturally sweet roasted squash lending creaminess and subtle depth, to the sharp cheddar that brings that classic cheesy punch we all love.

1 medium butternut squash (about 2 pounds), peeled and cubed: Fresh is best, but pre-cut or frozen squash can save time without sacrificing flavor.
1 tablespoon olive oil: Extra virgin oil enhances the roasting process and provides a subtle fruity note.
1/2 teaspoon salt: Brings out the natural sweetness of the squash beautifully.
12 ounces elbow macaroni: Classic choice for texture and chew, but any short pasta will work.
2 tablespoons unsalted butter: Lends richness and help forms the creamy cheese sauce base.
2 tablespoons all-purpose flour: Essential for thickening the sauce to that perfect luscious consistency.
2 cups whole milk: Warmed slightly for smooth incorporation and extra creaminess.
1 1/2 cups shredded sharp cheddar cheese: The melty, tangy magic that defines this dish.
1/2 teaspoon garlic powder: Adds a subtle hint of warmth without overpowering the squash.
1/4 teaspoon nutmeg: A little secret spice that perfectly complements the autumnal flavors of the squash.
Salt and pepper, to taste: To perfectly round out the seasoning and balance the flavors.

How to Make Butternut Squash Mac and Cheese

Step 1: Roast the Squash

Start by preheating your oven to 400°F (200°C). Toss your cubed butternut squash with olive oil and salt, then spread it out evenly on a baking sheet. Roast for about 25 minutes, flipping the pieces halfway through so they caramelize beautifully and become fork-tender. This roasting step is where the natural sweetness deepens and starts to build that rich flavor foundation this Butternut Squash Mac and Cheese depends on.

Step 2: Cook the Pasta

While your squash roasts, bring a pot of salted water to a boil and cook the elbow macaroni according to package directions—but don’t overcook. Drain the pasta when it’s just shy of al dente so it holds up perfectly when mixed with the creamy sauce later on in this Butternut Squash Mac and Cheese.

Step 3: Blend the Squash

Once roasted, transfer the squash to a blender or food processor. Add about 1/2 cup of the warmed milk and puree everything until silky smooth. This squash puree is the heart of the sauce, delivering incredible creaminess without needing mountains of cheese. If your blender hesitates, just add a splash more milk and keep going.

Step 4: Make the Cheese Sauce

In a large pot over medium heat, melt the butter and whisk in the flour to create a roux—cook for 1 to 2 minutes until it smells lightly nutty. Gradually whisk in the remaining milk to avoid lumps, then stir in the silky squash puree, sharp cheddar cheese, garlic powder, and nutmeg. Keep stirring until the sauce is melted, smooth, and utterly inviting. At this point, the aroma alone will have you hooked on this Butternut Squash Mac and Cheese.

Step 5: Combine and Heat

Pour in the drained pasta and gently fold it into the sauce so every bite is beautifully coated. Let it simmer on the lowest heat for a few minutes to marry the flavors. I always sneak a taste here – the cheddar’s tang with that sweet squash creamy base just can’t be beat.

Step 6: Serve or Bake

You can enjoy this Butternut Squash Mac and Cheese straight from the pot, bubbling and comforting. Or, for a golden, crunchy top, transfer to a baking dish, sprinkle some extra cheese or breadcrumbs, and broil for 3 to 5 minutes. This step adds texture and makes it irresistible when you want to impress without much effort.

How to Serve Butternut Squash Mac and Cheese

Garnishes

A sprinkle of freshly chopped parsley or a pinch of smoked paprika takes this Butternut Squash Mac and Cheese next-level in appearance and flavor. Crispy fried sage leaves or a handful of toasted breadcrumbs add a delightful crunch to balance the creaminess and bring an unexpected flair.

Side Dishes

This dish pairs wonderfully with crisp green salads or roasted vegetables like Brussels sprouts or asparagus. If you want to keep it hearty, grilled chicken or baked sausage make excellent companions, turning your meal into a complete, crowd-pleasing feast.

Creative Ways to Present

For a festive touch, serve individual portions in ramekins topped with crunchy panko and fresh herbs. Or spoon the Butternut Squash Mac and Cheese into hollowed-out mini pumpkins for a charming autumnal presentation that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover Butternut Squash Mac and Cheese in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen after a day, making it a delicious next-day meal.

Freezing

This dish freezes well! Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to retain its creamy texture and vibrant flavor.

Reheating

Reheat gently on the stove over low heat, stirring often and adding a splash of milk if it seems thick. You can also microwave in short bursts, stirring in between to keep it creamy and prevent drying. Avoid overheating to keep the cheese from separating.

FAQs

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen squash works well and saves time. Just make sure to thaw and drain any excess moisture before roasting or blending to keep your sauce thick and creamy.

Is this recipe suitable for vegetarians?

Yes, this Butternut Squash Mac and Cheese is vegetarian-friendly as it contains no meat or meat-based products. Just double-check your cheese to ensure it’s made without animal rennet if that’s important to you.

Can I substitute the cheddar cheese with another cheese?

Feel free to experiment! Sharp cheddar gives that classic tang, but gouda, fontina, or a blend of cheeses can create a unique, delicious twist without losing that melty goodness.

How can I make this dish vegan?

Swap out the butter for a vegan alternative, use plant-based milk, and choose vegan cheese substitutes. Roasted squash puree will still give you that creamy base for a cozy, dairy-free mac and cheese.

What if I don’t have a blender or food processor?

You can mash the roasted squash very thoroughly with a fork or potato masher. The texture might be a bit chunkier, but the flavor will still shine through beautifully in your Butternut Squash Mac and Cheese.

Final Thoughts

I can’t recommend enough giving this Butternut Squash Mac and Cheese a try. It’s the kind of recipe that quickly becomes a staple because it combines comfort, nutrition, and a splash of creativity seamlessly. Whether for a cozy night in or feeding a crowd, this dish will warm your soul and impress your taste buds every time.

Butternut Squash Mac and Cheese Recipe

★★★★★

5.1 from 5 reviews

Author: Isabella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Butternut Squash Mac and Cheese is a creamy, comforting twist on a classic favorite, blending velvety roasted butternut squash with sharp cheddar cheese and tender elbow macaroni. It offers a rich, cheesy sauce with natural sweetness and subtle nutmeg warmth, making it a cozy meal perfect for any occasion.

Instructions

Roast the Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and salt, spread in a single layer on a baking sheet, and roast for about 25 minutes, flipping halfway through, until the squash is fork-tender and caramelized.
Cook the Pasta: Boil the elbow macaroni according to package instructions, but reduce cooking time by one minute so the pasta is al dente. Drain and set aside.
Blend the Squash: Transfer the roasted squash to a blender or food processor with 1/2 cup of the warmed milk and puree until silky smooth. Add a little more milk if needed to get a creamy consistency.
Make the Cheese Sauce: In a large pot, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until fragrant and golden. Gradually whisk in the remaining 1 1/2 cups of warmed milk, making sure to avoid lumps. Stir in the squash puree, shredded cheddar, garlic powder, nutmeg, and season with salt and pepper. Cook and stir until the cheese melts and sauce is smooth.
Combine and Heat: Add the cooked pasta to the cheese sauce and stir thoroughly to coat all the noodles. Let it simmer on low heat for 2-3 minutes to meld flavors.
Serve or Bake: Serve immediately straight from the pot, or for a crispy topping, transfer to a baking dish, optionally add extra cheese or breadcrumbs on top, and broil for 3-5 minutes until golden and bubbly.

Notes

Using fresh butternut squash is preferred for sweetness and texture, but frozen pre-cut squash can be used in a pinch.
Undercooking pasta slightly ensures it doesn’t turn mushy when mixed with sauce.
If your blender struggles to puree the squash, add more milk gradually to help.
Adding nutmeg is a key flavor enhancer that complements the natural sweetness of butternut squash.
For a lighter version, substitute whole milk with 2% milk and reduce cheese slightly.
To make it vegetarian, ensure the cheese used contains microbial rennet.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking (optional), Roasting, Stovetop
Cuisine: American