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.
Servings 6 servings
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
Storage:
- 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.