Creamy Butternut Squash Mac and Cheese is a wholesome twist on the classic comfort food. Featuring a velvety sauce made with roasted butternut squash and gooey cheese, this dish is both nourishing and indulgent. Perfect for cozy dinners or as a side dish, it’s a crowd-pleaser that’s packed with flavor.
Why You’ll Love This Recipe
- Rich and creamy: Butternut squash adds natural creaminess to the cheese sauce.
- Nutritious: A hidden vegetable boost in every bite.
- Customizable: Easily adjust the cheeses, seasonings, or pasta type.
- Family-friendly: Kids and adults alike love this comforting dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash, peeled, seeded, and cubed
- Olive oil
- Salt and pepper
- Pasta (elbow macaroni, shells, or any short pasta)
- Butter
- Garlic, minced
- Milk (whole milk or your preferred type)
- Sharp cheddar cheese, shredded
- Parmesan cheese, grated
- Nutmeg (optional, for a warm, nutty flavor)
- Bread crumbs (optional, for topping)
Directions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
- Cook the Pasta:
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Blend the Squash:
- Once roasted, transfer the butternut squash to a blender or food processor. Add milk and blend until smooth and creamy.
- Make the Sauce:
- In a large skillet, melt butter over medium heat. Sauté garlic until fragrant. Add the blended squash puree and stir to combine. Gradually mix in the cheeses, stirring until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
- Combine with Pasta:
- Add the cooked pasta to the sauce and stir until well coated.
- Optional Baking Step:
- Transfer the mac and cheese to a greased baking dish. Sprinkle with bread crumbs and bake at 375°F (190°C) for 10-15 minutes until golden and bubbly.
- Serve:
- Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
Variations
- Cheese swaps: Use Gruyère, fontina, or Monterey Jack for a different flavor profile.
- Spicy kick: Add a dash of cayenne pepper or red pepper flakes for heat.
- Gluten-free option: Use gluten-free pasta and bread crumbs.
- Vegan version: Replace cheese with nutritional yeast and use almond milk or coconut milk for the sauce.
- Add protein: Mix in cooked chicken, bacon bits, or crumbled sausage.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce.
- Freezing: Freeze the mac and cheese without bread crumbs in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use pre-cut butternut squash?
Yes, pre-cut squash saves time and works perfectly for this recipe.
2. Can I skip roasting the squash?
Roasting enhances the flavor, but you can steam or boil the squash for a quicker option.
3. What’s the best type of pasta for mac and cheese?
Short pasta like elbows, shells, or cavatappi works best as it holds the sauce well.
4. Can I make this ahead of time?
Yes, assemble the dish without baking, cover, and refrigerate. Bake just before serving.
5. How can I make the sauce extra creamy?
Use whole milk or half-and-half and add a touch of cream cheese to the sauce.
6. Can I use frozen butternut squash?
Yes, frozen squash is a convenient alternative. Thaw and roast or steam before blending.
7. Can I add other vegetables?
Absolutely! Spinach, broccoli, or caramelized onions pair beautifully with this dish.
8. Is this recipe kid-friendly?
Yes! The butternut squash blends seamlessly with the cheese, making it a hidden veggie hit for kids.
9. Can I use plant-based milk?
Yes, unsweetened almond milk or oat milk works well for a dairy-free version.
10. What toppings go well with baked mac and cheese?
Bread crumbs, crushed crackers, or a sprinkle of additional cheese create a crispy, golden topping.
Conclusion
Creamy Butternut Squash Mac and Cheese is a deliciously comforting dish that’s both indulgent and packed with wholesome ingredients. Whether served as a main course or a side dish, this recipe is sure to impress with its velvety texture and rich flavor. Enjoy a comforting bowl that’s as nutritious as it is satisfying!
Print
Creamy Butternut Squash Mac and Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy Butternut Squash Mac and Cheese is a healthier twist on a classic comfort food. Velvety butternut squash puree combines with sharp cheddar and Parmesan to create a luscious sauce that coats every bite of pasta. Perfect as a main dish or a hearty side, this recipe is family-friendly and packed with flavor.
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 3 cups butternut squash, peeled and cubed
- 1 cup milk (whole or plant-based)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp Dijon mustard
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the butternut squash:
- In a medium saucepan, bring water to a boil. Add the butternut squash cubes and cook for 10–12 minutes or until tender. Drain and set aside.
- Make the sauce:
- In the same saucepan, heat butter and olive oil over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
- Transfer the cooked squash and garlic to a blender or food processor. Add the milk and blend until smooth.
- Combine the cheese and squash:
- Return the blended squash mixture to the saucepan over low heat. Stir in the cheddar cheese, Parmesan cheese, Dijon mustard, salt, pepper, and smoked paprika. Mix until the cheese is melted and the sauce is smooth.
- Combine pasta and sauce:
- Add the cooked pasta to the sauce, stirring to coat evenly.
- Serve:
- Transfer the mac and cheese to a serving dish. Garnish with fresh parsley and serve hot.
Notes
- For extra flavor, top with toasted breadcrumbs or crumbled bacon before serving.
- Use frozen or canned butternut squash for a quicker version.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk.