Butternut Squash Mac and Cheese
Silky butternut squash sauce folded through macaroni under a cheesy top.
15Prep min
30Cook min
45Total min
Serves 4Serves
AmericanCuisine
EasyDifficulty
This butternut squash mac and cheese is the cozy hybrid you didn't know you needed. The squash melts into a silky, golden sauce that clings to every piece of pasta, while a mix of sharp cheddar and nutty Parmesan gives it that classic mac-and-cheese pull.
It's a stovetop-to-oven situation: boil the pasta, blend the sauce, fold everything together, then finish it under the broiler for a blistered, cheesy top. The result is creamy, comforting, and just a little bit virtuous.
Serve it as a main with a crisp green salad, or as a side next to roasted vegetables. It reheats beautifully, so it's a solid make-ahead option for busy weeks.
It's a stovetop-to-oven situation: boil the pasta, blend the sauce, fold everything together, then finish it under the broiler for a blistered, cheesy top. The result is creamy, comforting, and just a little bit virtuous.
Serve it as a main with a crisp green salad, or as a side next to roasted vegetables. It reheats beautifully, so it's a solid make-ahead option for busy weeks.
Ingredients
- 12 ounces dried elbow macaroni or shells
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup mashed roasted butternut squash (from about 1 small squash)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon fine sea salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the macaroni and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
- While the pasta cooks, make the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, until it smells nutty but hasn't browned.
- Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3–4 minutes, until the sauce thickens enough to coat the back of a spoon.
- Whisk in the mashed butternut squash, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, and pepper. Cook for 2 minutes more, until heated through and smooth.
- Remove the saucepan from the heat. Stir in 1 cup of the cheddar and 1/4 cup of the Parmesan until fully melted. Taste and adjust seasoning.
- Add the drained pasta to the sauce and fold gently until every piece is coated. If the sauce seems thick, loosen it with a splash of the reserved pasta water.
- Transfer the mixture to a 2-quart baking dish. In a small bowl, toss the panko with the olive oil, remaining 1/2 cup cheddar, and remaining 1/4 cup Parmesan.
- Scatter the crumb mixture evenly over the top. Bake for 15–18 minutes, until the edges bubble and the top is golden.
- For a deeper golden crust, switch on the broiler for the final 1–2 minutes, watching closely to prevent burning. Let rest for 5 minutes before serving.
Cook’s tips
- Roast the squash ahead: halve, scoop seeds, rub with oil, and roast cut-side down at 400°F (200°C) for 35–40 minutes until tender. Scoop and mash.
- Use a blender or immersion blender for an extra-silky sauce if you prefer a completely smooth texture.
- Undercook the pasta slightly; it will finish cooking in the oven and absorb the sauce without turning mushy.
Substitutions
- Swap the cheddar for Gruyère or smoked Gouda for a different flavor profile.
- Use gluten-free pasta and gluten-free all-purpose flour blend to make it gluten-free.
- For a vegan version, use plant butter, unsweetened oat milk, and vegan cheddar and Parmesan alternatives.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a covered dish at 350°F (175°C) with a splash of milk to loosen the sauce.
Frequently asked questions
Can I make this butternut squash mac and cheese ahead of time?
Yes. Assemble the mac and cheese up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time, and cover with foil if the top browns too quickly.
Can I use frozen butternut squash?
Absolutely. Thaw and drain 1 cup of frozen cubed butternut squash, then mash or blend it. Pat dry if it seems watery, as excess moisture can thin the sauce.
How do I keep the sauce from separating?
Keep the heat low when melting the cheese, and add it off the heat. High heat can cause dairy to split, so stir gently until smooth.
What can I use instead of butternut squash?
Kabocha, acorn, or pumpkin work well. Roast until tender, then mash. Avoid watery squash varieties like spaghetti squash for this recipe.
