Creamy Butternut Squash Mac and Cheese Recipe

If you’re craving something that wraps you up in cozy comfort and brightens your day with vibrant color, then you’re going to fall head over heels for this Creamy Butternut Squash Mac and Cheese. It’s like your classic mac and cheese got a spectacular makeover, swapping out some of the usual heaviness for a velvety, naturally sweet twist thanks to roasted butternut squash. The creamy texture coupled with sharp cheddar makes every bite perfectly satisfying, and the beautiful orange hue will have you swooning before your fork even reaches your mouth. This dish is pure warmth and joy on a plate, perfect for a family dinner or a comforting solo treat.

Creamy Butternut Squash Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Creamy Butternut Squash Mac and Cheese starts with a handful of simple, wholesome ingredients that each bring their own special touch to the dish. From the roasted squash that adds sweetness and creaminess, to the sharp cheddar that packs in that cheesy punch, every component is essential and worth savoring.

  • Butternut squash (2 cups, roasted and mashed): The star ingredient that brings natural sweetness and a luscious creaminess without heaviness.
  • Elbow macaroni (8 oz): Classic pasta that holds onto the sauce perfectly and delivers just the right bite.
  • Sharp cheddar cheese (1 cup, grated): Gives that rich, tangy cheesiness that makes mac and cheese irresistible.
  • Whole milk (1 cup): Adds smoothness and helps create the creamy sauce texture we adore.
  • Unsalted butter (2 tbsp): Builds the base of the roux to thicken the sauce and adds a silky mouthfeel.
  • All-purpose flour (2 tbsp): Works with butter to create the perfect thickening agent for the cheese sauce.
  • Garlic powder (1 tsp): An aromatic kick that enhances the overall depth of flavor.
  • Salt and pepper (to taste): Essential seasoning to bring all the flavors into perfect harmony.

How to Make Creamy Butternut Squash Mac and Cheese

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). Slice the butternut squash in half and scoop out the seeds. Brush each half with a little olive oil and sprinkle with salt to bring out its natural sweetness as it roasts. The squash will need about 30 to 40 minutes in the oven until it’s beautifully tender and caramelized around the edges. Roasting brings out a deep, nutty flavor that’s essential for our creamy butternut squash mac and cheese to shine.

Step 2: Cook the Pasta

While your squash is roasting, fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook until it’s perfectly al dente — tender with just a bit of bite left. This ensures the pasta won’t get mushy once it’s tossed with the creamy sauce. Drain the pasta and set it aside, ready to be enveloped in that luscious cheese and squash mix.

Step 3: Make the Roux and Cheese Sauce

In a medium saucepan over medium heat, melt the butter gently. Once melted, stir in the flour and whisk it continuously for about two minutes until it turns a lovely golden color – this cooks out the raw flour flavor. Slowly pour in the whole milk while whisking nonstop to keep things smooth and creamy. Allow your sauce to thicken up before moving on to the next magical step.

Step 4: Blend in the Roasted Butternut Squash

Remove the roasted butternut squash from the oven and scoop out the tender flesh. Add it straight into the thickened milk sauce, then use an immersion blender (or regular blender carefully) to blend until silky smooth. This step transforms our sauce into that indulgently creamy base of the dish — the heart of this Creamy Butternut Squash Mac and Cheese.

Step 5: Season and Combine Everything

Stir in the garlic powder and season with salt and pepper to taste. Now gently fold in the sharp grated cheddar cheese, letting it melt slowly within the warm squash sauce. Finally, add the cooked macaroni and mix everything carefully so each pasta shell is coated in that beautiful sauce. Let it simmer on low heat for a few minutes so the flavors meld together in perfect harmony.

How to Serve Creamy Butternut Squash Mac and Cheese

Creamy Butternut Squash Mac and Cheese Recipe - Recipe Image

Garnishes

Sprinkle some freshly chopped parsley, crispy breadcrumb topping, or even a few toasted pumpkin seeds on top for added texture and a pop of color. A light dusting of extra sharp cheddar or parmesan right before serving can elevate the dish even further.

Side Dishes

This dish is rich and filling, so it pairs wonderfully with fresh, bright sides like a crisp green salad with a tangy vinaigrette or roasted seasonal veggies such as Brussels sprouts or green beans. A side of garlic bread or crusty artisan bread is also perfect for soaking up every last bit of that creamy sauce.

Creative Ways to Present

Serve the Creamy Butternut Squash Mac and Cheese in individual ramekins topped with a crunchy herb crumble for an elegant touch. You can also turn it into a baked casserole by adding extra cheese and popping it under the broiler until golden and bubbly. For a fun twist, layer it with sautéed spinach or crispy bacon bites before serving.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to four days. This keeps the creamy texture just right and flavors fresh for a second delicious round.

Freezing

You can freeze this mac and cheese for up to two months. Be sure to use a freezer-safe container and leave some space for expansion. When ready to enjoy again, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring occasionally to maintain that silky creaminess. If the sauce has thickened too much, stir in a splash of milk to loosen it back up.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni is classic, you can use any small pasta shape that holds sauce well, like shells, rotini, or cavatappi. Just adjust cooking times accordingly.

Is it possible to make this recipe vegan or dairy-free?

Yes! Swap the butter for a plant-based alternative, use a non-dairy milk like almond or oat milk, and experiment with vegan cheese options. Roasted squash gives a naturally creamy base, so this dish adapts well.

How do I know when the butternut squash is properly roasted?

The squash should be fork-tender and a bit caramelized around the edges. Piercing it with a fork should meet no resistance, and it will blend smoothly into the sauce.

Can I prepare the squash in advance?

Definitely! You can roast and mash the butternut squash ahead of time and keep it refrigerated for up to three days. This makes assembly on the day you cook quicker and easier.

What other cheeses would work well in this recipe?

Feel free to mix it up with Gruyere, fontina, or Monterey Jack for different flavor profiles. Each brings a unique creaminess and depth that compliments the butternut squash beautifully.

Final Thoughts

Making this Creamy Butternut Squash Mac and Cheese is like wrapping yourself in a warm culinary hug. It delights with its creamy texture, vibrant color, and just the right balance of sweetness and sharpness. Whether you’re cooking for family, friends, or just treating yourself, I promise this recipe will become one of those heartwarming favorites that you keep coming back to. Give it a go—you’ll be so glad you did!

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Creamy Butternut Squash Mac and Cheese Recipe

This Creamy Butternut Squash Mac and Cheese recipe offers a comforting twist on a classic favorite by blending roasted butternut squash with rich cheddar cheese for a velvety, flavorful sauce. Perfect for a cozy dinner, it combines wholesome ingredients to create a creamy, cheesy pasta dish with a hint of natural sweetness and depth.

  • Author: Kai
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Baking and stove-top cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Butternut Squash

  • 2 cups butternut squash, roasted and mashed
  • Olive oil for roasting
  • Salt, to taste

Pasta

  • 8 oz elbow macaroni (or pasta of choice)

Cheese Sauce

  • 1 cup sharp cheddar cheese, grated
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • Salt and pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, brush the flesh with olive oil, and sprinkle with salt. Place it cut-side down on a baking sheet and roast for 30-40 minutes until tender and easily pierced with a fork.
  2. Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain the pasta and set aside.
  3. Prepare the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and whisk continuously for about two minutes until the mixture turns a golden brown color, which helps remove the raw flour taste.
  4. Add Milk and Thicken Sauce: Gradually pour in the whole milk while whisking continuously to avoid any lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency.
  5. Combine Squash with Sauce: Remove the roasted butternut squash from the oven, scoop out the flesh, and add it into the thickened sauce. Use an immersion blender directly in the saucepan to blend the mixture until smooth and creamy.
  6. Season the Sauce: Stir in garlic powder and season with salt and pepper to taste, adjusting the flavors as needed.
  7. Mix Pasta and Cheese Sauce: Add the cooked pasta to the saucepan and gently stir to coat each piece evenly with the butternut squash cheese sauce. Allow it to simmer on low heat for a few minutes to marry the flavors before serving warm.

Notes

  • Feel free to experiment with different cheeses such as Gruyère, Monterey Jack, or mozzarella for varied flavors.
  • Add warming spices like nutmeg or paprika to enhance depth in the sauce.
  • Consider mixing in vegetables such as spinach or proteins like cooked bacon for added richness and texture.
  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • Reheat gently on the stovetop over low heat or in the microwave to maintain creaminess without breaking the sauce.

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 470
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 50mg

Keywords: butternut squash, mac and cheese, creamy pasta, roasted squash, cheddar cheese, comfort food, vegetarian, easy dinner recipe, cheesy pasta, fall recipes

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