Butternut Squash Mac and Cheese Recipe
Get ready to swoon over this irresistibly creamy and wholesome Butternut Squash Mac and Cheese Recipe! Velvety squash melds seamlessly into a rich cheese sauce, wrapping every bite of tender pasta in cozy, autumnal flavor. Whether you’re serving picky kiddos or impressing grown-up guests, this easy, vibrant dish delivers the familiar comfort of mac and cheese with a colorful, flavorful twist that nobody can resist.
Ingredients You’ll Need
This Butternut Squash Mac and Cheese Recipe is delightfully simple, with each ingredient playing a key role in building flavor, texture, and that signature golden hue. Gather these essentials and you’ll be on your way to serious comfort food bliss!
- Elbow macaroni or pasta of choice (12 ounces): The classic base, perfect for cradling every drop of creamy sauce. Short pastas like shells or penne work, too!
- Butternut squash, peeled and diced (2 cups): The secret star—naturally sweet and colorful, it adds body, nutrients, and a gorgeous orange color.
- Milk (1 cup): Lends creaminess and helps the sauce blend into silky perfection.
- Butter (1 tablespoon): Adds a touch of richness and that familiar mac and cheese mouthfeel.
- Olive oil (1 tablespoon): Brings a subtle fruity note and smoothes out the sauce alongside butter.
- Garlic, minced (2 cloves): For a pop of aromatic depth in every bite.
- Salt (½ teaspoon): Enhances all the flavors—never skip the salt!
- Black pepper (¼ teaspoon): Just enough to balance sweetness with gentle heat.
- Nutmeg (¼ teaspoon): A pinch brings warmth and classic autumnal coziness to the sauce.
- Dijon mustard (1 teaspoon): Totally optional, but it sharpens the cheese flavors and adds complexity.
- Sharp cheddar cheese, shredded (1½ cups): For bold flavor and ultimate meltiness—go sharp for the best contrast with squash.
- Parmesan cheese, grated (½ cup): Brings saltiness, umami, and an extra layer of cheesiness.
- Chopped parsley for garnish: Fresh and bright, it’s the finishing touch that makes the dish pop.
How to Make Butternut Squash Mac and Cheese Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil, then add your pasta of choice. Cook until al dente—just tender with a slight bite—because the pasta will spend another minute or two finishing in the sauce. Drain well and set aside.
Step 2: Prepare the Butternut Squash
In a separate saucepan, pile in the diced butternut squash and enough water to just cover it. Bring to a boil and simmer for 10 to 12 minutes, until the squash is fork-tender. This step ensures your squash will blend into a creamy, sweet base that’s not watery but perfectly smooth.
Step 3: Blend the Creamy Squash Sauce
Drain the cooked squash and pop it into your blender. Add milk, butter, olive oil, minced garlic, salt, pepper, nutmeg, and Dijon mustard. Blitz everything until the mixture transforms into the lushest, silkiest orange sauce you’ve ever seen—it should be utterly smooth, with no visible bits of squash or garlic remaining.
Step 4: Melt in the Cheese
Pour your luscious squash sauce into a clean saucepan set over medium heat. Stir in the sharp cheddar and Parmesan cheeses, letting them melt slowly until the sauce is stretchy, glossy, and fragrant. The cheese will thicken things up, so keep an eye and stir constantly to avoid sticking.
Step 5: Marry the Pasta and Sauce
Add the drained, cooked pasta straight into your skillet of cheese sauce. Fold gently until every noodle is enveloped in gold! Heat everything through for 1–2 minutes; the sauce should cling perfectly, giving you that signature Butternut Squash Mac and Cheese Recipe coziness.
Step 6: Garnish and Serve
Spoon the mac and cheese into bowls and shower with chopped parsley. For anyone who loves a little extra pop, a tiny pinch of black pepper or chili flakes can take it over the top. Serve immediately for the best creamy texture and warm comfort.
How to Serve Butternut Squash Mac and Cheese Recipe
Garnishes
A sprinkle of chopped fresh parsley is the classic finishing touch for this Butternut Squash Mac and Cheese Recipe. For extra zing, try a crumble of crispy breadcrumbs, a dusting of smoked paprika, or even a drizzle of chili oil if you love a hint of heat. Kids and grown-ups alike might appreciate a big extra handful of shredded cheese right on top, melted under the broiler for a golden finish.
Side Dishes
This creamy mac and cheese shines alongside bright, crisp sides like steamed broccoli, roasted Brussels sprouts, or a peppery arugula salad with lemon vinaigrette. For a heartier meal, serve with garlic bread or a simple tossed salad—perfect for soaking up any cheesy sauce left on the plate.
Creative Ways to Present
Turn dinner into a showstopper by baking individual portions of your Butternut Squash Mac and Cheese Recipe in ramekins with a panko breadcrumb topping until golden. For a fun autumn potluck, serve it in a hollowed-out mini pumpkin or squash! If packing in a lunchbox, fill a thermos to keep the cheesy magic warm until midday.
Make Ahead and Storage
Storing Leftovers
Let the mac and cheese cool completely, then transfer to an airtight container. It keeps beautifully in the refrigerator for up to 3 days, making weekday lunches or next-day dinners totally fuss-free. The sauce may thicken slightly, but it reheats like a dream with just a splash of extra milk.
Freezing
Yes, you can freeze leftovers! Portion the Butternut Squash Mac and Cheese Recipe into freezer-safe containers and freeze for up to 2 months. For best texture, thaw overnight in the refrigerator. Cheese sauces sometimes separate after freezing, but a quick stir while reheating brings everything back together.
Reheating
Reheat individual portions in the microwave with an extra splash of milk, stirring every 30 seconds until hot and creamy again. On the stovetop, warm gently over low heat, adding milk as needed. If you want it extra bubbly and golden, bake at 350°F in a covered dish until heated through, uncovering for the last few minutes for crispy edges.
FAQs
Is this Butternut Squash Mac and Cheese Recipe kid-friendly?
Absolutely! The sweet flavor of butternut squash blends seamlessly with the cheese, making it a hit with even the pickiest eaters. Plus, it’s a sneaky way to add extra veggies to the meal without anyone noticing.
Can I use frozen butternut squash?
Yes, frozen diced butternut squash is a terrific shortcut. Simply boil as directed until tender and proceed with the recipe—no peeling or chopping needed!
How can I make this recipe vegan?
Swap the butter for olive oil or vegan margarine, use your favorite non-dairy milk, and choose vegan cheese alternatives. The creamy squash sauce is already plant-based, so these easy swaps will keep your dish completely animal-product free.
Can I add extra protein to the dish?
Definitely! Stir in cooked shredded chicken, sautéed turkey sausage, or a can of drained white beans for a protein-packed upgrade. The flavors all marry beautifully with the cheese and squash sauce.
What’s the best way to get a crispy topping?
To create a satisfyingly crisp crust, transfer the finished Butternut Squash Mac and Cheese Recipe to a baking dish, sprinkle generously with panko breadcrumbs and a little extra cheese, then bake at 400°F for 10 to 15 minutes until bubbling and golden brown on top.
Final Thoughts
If you’re looking for a pasta dish that’s just as nourishing as it is comforting, this Butternut Squash Mac and Cheese Recipe deserves a spot at your table. Grab your favorite pasta, roast up some sweet squash, and let the cheese do its magic—you’ll be amazed how this simple twist brings new life to a beloved classic. Give it a try and fall in love with mac and cheese all over again!
Print
Butternut Squash Mac and Cheese Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy comfort of this Butternut Squash Mac and Cheese, a healthier twist on a classic favorite. Velvety butternut squash sauce coats al dente pasta, creating a rich and satisfying dish perfect for fall.
Ingredients
Pasta:
- 12 ounces elbow macaroni or pasta of choice
Sauce:
- 2 cups butternut squash, peeled and diced
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon Dijon mustard
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Garnish:
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Prepare the Sauce: In a separate saucepan, cook butternut squash until fork-tender. Blend with milk, butter, olive oil, garlic, seasonings, and mustard until smooth.
- Mix Cheese and Pasta: Combine the cheese sauce with cooked pasta, heating through until well combined.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- For extra protein, add cooked chicken or white beans.
- For a vegan version, use plant-based ingredients and olive oil.
- Bake with breadcrumbs for a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
