Description

Butternut Squash Mac and Cheese is a creamy, comforting fall dish that combines the natural sweetness of roasted butternut squash with sharp cheddar cheese in a velvety sauce. Perfect for cozy weeknight dinners or holiday gatherings, this recipe delivers a nourishing and satisfying meal with a balanced flavor profile and a smooth, rich texture.

Ingredients

Scale

Vegetables and Pasta

1 medium butternut squash, peeled, seeded, and cubed (about 3 cups roasted)
8 ounces macaroni pasta

Dairy and Liquids

2 cups milk or cream (can substitute with plant-based alternatives)
2 cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese (optional)
2 tablespoons butter (or vegan butter for dairy-free)

Dry Ingredients and Seasonings

2 tablespoons all-purpose flour (or gluten-free flour for GF version)
Salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon ground nutmeg

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Instructions

Prepare the butternut squash: Peel and cube the butternut squash, spread it on a baking sheet, and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or until tender and caramelized. This enhances the natural sweetness and softens the squash for blending.
Cook the macaroni pasta: Bring a large pot of salted water to a boil, cook the macaroni until al dente according to package instructions, usually about 7-8 minutes. Drain well, reserving about ½ cup of the pasta water to adjust sauce consistency if needed.
Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until it becomes a golden roux, about 2-3 minutes. Gradually whisk in milk and cook until the sauce thickens slightly. Blend the roasted butternut squash until smooth, then stir it into the sauce. Add shredded cheddar and Parmesan cheeses, stirring gently until melted and smooth. Season with salt, pepper, and nutmeg, adjusting to taste.
Combine and bake: Mix the cooked macaroni into the butternut squash cheese sauce until well coated. Transfer the mixture to a greased baking dish. Optionally, sprinkle extra cheese or toasted breadcrumbs on top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until bubbly and golden on top.
Serve warm: Let the dish rest for 5 minutes before serving to allow the sauce to thicken and flavors to meld beautifully. Garnish optionally with fresh herbs or crispy toppings as desired.

Notes

Roasting the butternut squash adds richer flavor compared to boiling.
Reserve some pasta water to loosen the sauce if it becomes too thick.
Sharp cheddar provides excellent flavor, but try mixing with Gruyère or mozzarella for added creaminess.
Do not overcook the pasta; it will bake in the oven and absorb sauce.
Season gradually and taste frequently to balance sweetness and saltiness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 5g
Sodium: 450mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 15g
Cholesterol: 50mg