Looking for the ultimate cozy dinner idea? This Butternut Squash Mac and Cheese is a creamy, dreamy twist on a classic! It’s packed with comforting flavors, a golden velvety sauce, and just the right touch of sweetness from roasted butternut squash. Whether you’re cooking for family or meal prepping for the week, this vegetarian dish is bound to become a seasonal favorite.
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Why You’ll Love This Recipe
- Cozy & Comforting: Warm, cheesy, and soul-soothing.
- Vegetarian-Friendly: A wholesome, meatless main or side.
- Perfect for Fall: Butternut squash adds autumn flavor and color.
- Customizable: Add a dash of nutmeg or smoked paprika for extra flair.
- Kid-Approved: Creamy, cheesy, and perfect for picky eaters!
Ingredients You’ll Need
- 1.5 lbs butternut squash, peeled and cubed (about 4 cups)
- Cooking spray
- Salt & pepper, to taste
- 10 oz elbow macaroni (or any pasta of choice)
- 2 tbsp olive oil
- 2–3 garlic cloves, minced
- 1½ tbsp gluten-free flour (or regular flour)
- 2 cups milk of choice
- 1 cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
How to Make Butternut Squash Mac and Cheese
1. Roast the Squash
Preheat oven to 400°F (200°C). Spread cubed squash on a parchment-lined baking sheet. Spray lightly with oil, season with salt and pepper, and roast for 25–30 minutes until tender and caramelized.
2. Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside.
3. Make the Cheese Sauce
In a saucepan, heat olive oil over medium. Add garlic and sauté 30 seconds. Stir in flour, then gradually whisk in milk. Let bubble until thickened. Stir in shredded cheddar until smooth and creamy.
4. Blend the Sauce
Add half of the roasted squash to the cheese sauce and blend until velvety.
5. Combine & Bake
Mix the pasta, blended sauce, and remaining squash. Pour into a greased baking dish, sprinkle with parmesan, and bake at 400°F for 25 minutes until bubbly and golden.
Serving Suggestions
- Pair with: A crisp green salad or roasted broccoli
- Add-ins: Cooked spinach, caramelized onions, or a dash of cayenne
- Toppings: Panko breadcrumbs for a crispy finish
Recipe Tips
- Make Ahead: Assemble the dish and refrigerate up to 24 hours before baking.
- Gluten-Free Option: Use GF pasta and flour.
- Vegan Swap: Use plant-based milk, vegan cheese, and butter alternatives.
- Storage: Refrigerate leftovers up to 3 days. Reheat gently to maintain creaminess.
Common Mistakes
- Overcooking Pasta: Cook al dente or slightly less to prevent mushiness, especially if baking.
- Single Cheese Type: Use a blend of cheeses for richer flavor and smoother melt.
- Pre-Shredded Cheese: Grate your own cheese for the creamiest sauce; pre-shredded can be grainy.
- Overheating Sauce: Add cheese off heat or on very low, stirring until just melted, to prevent a grainy or oily sauce.
- Under-Seasoning: Generously salt pasta water and taste/adjust seasoning in the sauce after adding cheese.
- Not Roasting Squash: Roast butternut squash for deeper flavor and sweetness compared to boiling/steaming.
- Lumpy Squash Puree: Blend squash until completely smooth for a silky sauce.
FAQs
Serving: Great as a main, or with a green salad, roasted veggies, or lean protein.
Taste: Like classic mac and cheese, but with a subtle sweet, nutty, and extra creamy touch from squash.
Squash Prep: Roasting is best for flavor; boiling/steaming is quicker.
Frozen Squash: Yes, frozen or pre-cut squash works, just cook until tender.
Other Squashes/Pumpkin: Yes, other winter squashes or pumpkin puree can be substituted.
Best Pasta: Small shapes with nooks (elbows, shells, penne) hold sauce best.
Gluten-Free: Yes, use gluten-free pasta as the sauce is naturally GF.
Additions: Customize with cooked broccoli, spinach, peas, shredded chicken, bacon, etc.
Storing/Reheating: Refrigerate up to 5 days; reheat gently on stovetop with a splash of milk/cream.
Freezing: Yes, freeze up to 2-3 months. Thaw, then reheat with added milk.
Printable Recipe Card
Butternut Squash Mac and Cheese
Creamy, cheesy, and packed with fall flavor. The perfect comfort food twist on a classic favorite.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 30 mins | 40–45 mins | 6 |
Ingredients
✅ 1.5 lbs butternut squash, peeled and cubed
✅ Cooking spray
✅ Salt & pepper
✅ 10 oz elbow macaroni
✅ 2 tbsp olive oil
✅ 2–3 garlic cloves, minced
✅ 1½ tbsp flour
✅ 2 cups milk of choice
✅ 1 cup cheddar cheese, shredded
✅ ¼ cup grated parmesan
Instructions
- Roast squash at 400°F for 25–30 minutes.
- Cook pasta until al dente; set aside.
- Sauté garlic in olive oil. Add flour, then slowly whisk in milk. Simmer until thick.
- Stir in cheddar cheese. Blend with half the squash until smooth.
- Combine pasta, cheese sauce, and remaining squash. Transfer to baking dish.
- Top with parmesan and bake for 25 minutes at 400°F.
- Serve hot and enjoy!
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