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.

Ingredients

Scale

For the Squash Base

1 medium butternut squash (about 2 pounds), peeled and cubed
1 tablespoon extra virgin olive oil
1/2 teaspoon salt

For the Pasta and Sauce

12 ounces elbow macaroni or any short pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed slightly
1/2 cup plus 1/2 cup whole milk (1/2 cup used in puree)
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
Salt and freshly ground black pepper, to taste

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

Nutrition

Serving Size: 1 cup
Calories: 360 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 40 mg

Keywords: butternut squash mac and cheese, roasted butternut squash pasta, creamy mac and cheese, fall comfort food, cheesy pasta recipe