Butternut Squash Mac and Cheese
This easy Butternut Squash Mac and Cheese is rich, creamy and packed with cheesy flavor for a seasonal twist on a comfort food classic. It’s the perfect weeknight dinner or cozy weekend meal ready in about 30 minutes.
Mac and cheese is the ultimate comfort food, and when fall hits we like to add extra fall flavor to our favorites. This easy Butternut Squash Mac and Cheese has become one of our go-to’s — it’s just as creamy and cheesy as classic mac and cheese, but with a secret: pureed roasted butternut squash that gets blended right into the sauce for extra richness, a hint of sweetness, and a beautiful golden color. This is a seasonal twist everyone loves, and it’s perfect for any occasion.
Made with perfectly al dente pasta that gets coated with a rich, silky sauce flavored with three types of cheese and sweet roasted squash, this Butternut Squash Mac and Cheese is an easy way to add extra flavor to a homemade mac and cheese while keeping all the cozy cheesy goodness you crave from the classic. It comes together fast and can be prepped ahead, too. I also love that I’m sneaking in extra veggies for my kids.
If you’re a mac and cheese lover like us, be sure to try a few of our other favorite versions. We love this ultra creamy Slow Cooker Velveeta Mac and Cheese and this simple and comforting Creamy One Pot Mac and Cheese.
Why You’ll Love This Recipe
- Extra creamy with butternut squash puree. This rich and flavorful ingredient makes the sauce extra creamy and decadent without needing more cream or cheese.
- Great, sneaky way to add in veggies. This recipe adds a full serving of vegetables to a kid-favorite comfort food, without them even knowing.
- Versatile enough to be a side or a main. We love this as a great fall side dish, but it’s hearty enough to serve as a meatless main dish, if preferred.
Ingredients
- Elbow Macaroni: The classic noodle choice for mac and cheese, but any short cut shape works.
- Butternut Squash: The star ingredient, slightly sweet and silky for a creamy sauce.
- Butter: For Richness.
- Flour: All-purpose works great to build the sauce.
- Milk: We like using whole for the best flavor and texture.
- Cheddar Cheese: Sharp and savory, use freshly grated.
- Gouda Cheese: Mild, buttery and slightly nutty, this pairs nicely with the cheddar.
- Parmesan Cheese: Use freshly grated.
- Nutmeg: Just a pinch for that classic, warm mac and cheese flavor.
- Salt & Pepper: To taste.
- Hot Sauce: Just a dash of your favorite.
How to Make Butternut Squash Mac and Cheese
1. Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
2. Cook the frozen butternut squash according to the package directions until very tender. Mash until smooth, then measure out 2/3 cup and set aside.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to the minimum cooking time listed on the package, just until al dente. Drain the pasta and set aside.
4. Combine the cheddar, Gouda, and Parmesan cheeses. Reserve about 3/4 cup of the combined cheese for topping the mac and cheese before baking.
5. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the flour and whisk continuously for about 1–2 minutes, until smooth and lightly bubbling.
6. Slowly pour in the milk while whisking constantly. Continue cooking over medium heat for about 3–5 minutes, stirring frequently, until the sauce has thickened enough to lightly coat the back of a spoon.
7. Stir the mashed butternut squash into the sauce until smooth and completely combined.
8. Reduce the heat to low and gradually add the remaining cheddar, Gouda, and Parmesan. Stir until the cheeses are completely melted and the butternut squash cheese sauce is smooth and creamy.
9. Stir in the salt, nutmeg, black pepper, and hot sauce, if using. Taste and adjust the seasoning as needed.
10. Add the cooked pasta to the butternut squash cheese sauce and stir gently until the pasta is evenly coated.
11. Transfer the butternut squash mac and cheese to the prepared baking dish and spread it into an even layer. Cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and sprinkle the reserved cheese evenly over the top. Return the mac and cheese to the oven and bake uncovered for another 10–15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
13. Remove from the oven and let the butternut squash mac and cheese rest for about 5 minutes before serving.
Expert Tips
- Roast the squash. Roasting instead of boiling the squash will give it a deeper, more concentrated flavor in the puree. The caramelized flavor is definitely worth it.
- Freshly shred the cheese. Trust us, this step is necessary. Using pre-shredded cheese often has a coating which make the sauce grainy
- Blend the squash until fully smooth. This will ensure the sauce doesn’t end up with lumps.
- Loosen sauce with warm milk. If the sauce seems slightly too thick, loosen it with a splash of warm milk before tossing with the pasta to get it to the desire consistency.
Variations & Substitutions
- Bake with a panko or breadcrumb topping. Sprinkling on a buttery breadcrumb topping gives it a crispy, casserole-style version.
- Add crumbled bacon or crispy sage. For even more flavor, texture and fall taste.
- Use pre-cooked frozen butternut squash puree. This will help to save time on a busy day! You can also purchase pre-diced butternut squash as a shortcut.
- Swap in pumpkin puree. Using this in place of butternut squash is an easy, similar, and just as delicious for a different seasonal twist.
Storage & Reheating
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second intervals, or on the stovetop over low heat with a splash of milk to loosen and refresh. Serve warm.
Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating as instructed above. The pasta might change to a softer texture, but it will still taste delicious.
You can easily prep and make this ahead of time, and bake later for a time-saving meal. Store it cooled and covered in the fridge until you’re ready to serve.
Frequently Asked Questions
Yes! This is a great shortcut to save time, however we really recommend roasting the squash for the best, rich, caramelized, deep flavor.
Mostly like cheese! This recipe is a great way to “sneak” in a serving of veggies because the color mixes in with the cheese. You’ll still be able to taste the delicious, slightly sweet notes from the squash though.
Definitely. Baking until golden gives it a rich, deep flavor, and you can even add a buttery panko or breadcrumb topping for extra texture.
More Easy Pasta Recipes
Butternut Squash Mac and Cheese
Ingredients
- 8 ounces elbow macaroni or other short pasta
- 2/3 cup cooked and mashed frozen butternut squash
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 1/4 cups shredded cheddar cheese
- 3/4 cup shredded Gouda cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce optional
Instructions
- Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
- Cook the frozen butternut squash according to the package directions until very tender. Mash until smooth, then measure out 2/3 cup and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the minimum cooking time listed on the package, just until al dente. Drain the pasta and set aside.
- Combine the cheddar, Gouda, and Parmesan cheeses. Reserve about 3/4 cup of the combined cheese for topping the mac and cheese before baking.
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the flour and whisk continuously for about 1–2 minutes, until smooth and lightly bubbling.
- Slowly pour in the milk while whisking constantly. Continue cooking over medium heat for about 3–5 minutes, stirring frequently, until the sauce has thickened enough to lightly coat the back of a spoon.
- Stir the mashed butternut squash into the sauce until smooth and completely combined.
- Reduce the heat to low and gradually add the remaining cheddar, Gouda, and Parmesan. Stir until the cheeses are completely melted and the butternut squash cheese sauce is smooth and creamy.
- Stir in the salt, nutmeg, black pepper, and hot sauce, if using. Taste and adjust the seasoning as needed.
- Add the cooked pasta to the butternut squash cheese sauce and stir gently until the pasta is evenly coated.
- Transfer the butternut squash mac and cheese to the prepared baking dish and spread it into an even layer. Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and sprinkle the reserved cheese evenly over the top. Return the mac and cheese to the oven and bake uncovered for another 10–15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Remove from the oven and let the butternut squash mac and cheese rest for about 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second intervals, or on the stovetop over low heat with a splash of milk to loosen and refresh. Serve warm.
- Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating as instructed above. The pasta might change to a softer texture, but it will still taste delicious.
- You can easily prep and make this ahead of time, and serve later, or even bake later, for a time-saving meal. Store it cooled and covered in the fridge until you’re ready to serve.
- Frozen butternut squash is an easy shortcut that eliminates the need to peel, chop, and roast a whole squash. Cook it directly from frozen according to the package directions before mashing.
- Make sure the butternut squash is very tender before mashing so it blends smoothly into the cheese sauce.
- Cook the pasta only until al dente since it will continue cooking in the oven.
- Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese and gives the sauce a creamier texture.
- Regular or smoked Gouda can be used. Smoked Gouda will give the mac and cheese a deeper, slightly smoky flavor.
- Add the cheese over low heat to prevent the sauce from becoming grainy or separating.
- The hot sauce is optional and doesn’t make the dish noticeably spicy. It adds a little acidity and helps balance the richness of the cheese.
- If the cheese sauce becomes too thick, stir in a splash of milk before adding the pasta.
- For a golden-brown top, broil the mac and cheese for 1–2 minutes at the end of baking, watching it closely so the cheese doesn’t burn.
