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Butternut Squash Mac and Cheese is a yummy, cozy twist on classic mac and cheese. Pureed butternut squash adds flavor and color to the dish plus makes the sauce extra creamy. It makes a wonderful vegetarian entree or side dish to any fall or winter dinner!
Over the past few years, I’ve started expanding my list of recipes using butternut squash. Dishes like butternut squash lasagna, butternut squash soup, and even butternut squash cake have become fall staples in my kitchen. This butternut squash mac and cheese is a new family favorite. It’s been requested almost weekly since I first made it! The family loves the creamy, cheesy texture and incredible flavor, while I love sneaking in an extra veggie and how easy the recipe is to make!
Why I Love This Butternut Squash Mac and Cheese
- Perfect for fall & winter. This is one of my favorite recipes to make in the fall and winter when butternut squash are plentiful. It’s cozy and comforting and warm. The squash adds a fun fall twist to regular mac and cheese.
- Sneak in extra veggies. Recipes like this are a great way to sneak in an extra serving of veggies. The squash is hidden in all the cheese, simply adding some flavor and color to the dish, so picky eaters rarely question it!
- Creamy & cheesy. This dish is so creamy and cheesy! Pureed butternut squash adds an extra level of creaminess to the cheese sauce, along with the half & half. Not to mention the 3 different types of cheese used!
Recipe Ingredients
Here’s a run-down of all the ingredients used to make this yummy fall side. Scroll down to the recipe card below for the exact measurements.
- Pasta – I use shell pasta for my mac and cheese but macaroni noodles or similar work too.
- Butternut squash – Peel, remove the seeds, and cube.
- Half & half – Adds creamy richness to the mac and cheese.
- Broth – I used vegetable broth to keep this vegetarian. Low sodium chicken broth also works.
- Unsalted butternut
- All-purpose flour – Thickens the sauce.
- Dijon mustard – A small amount of Dijon adds earthy flavor and depth to the sauce.
- Spices – Garlic powder, smoked paprika, salt, and pepper.
- Cheese – I use a combination of sharp cheddar cheese, mozzarella cheese, and Parmesan cheese. Freshly shredded or grated cheese is preferred.
- Panko breadcrumbs – Adds a crunchy finish. Crushed crackers or regular breadcrumbs also work.
How to Make Butternut Squash Mac and Cheese
This recipe is just as easy as regular mac and cheese, the only added step is cooking the squash! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 375F. Grease the baking dish.
- Cook the pasta. Cook the pasta in salted aware to al dente. Drain and set aside.
- Cook the squash. Add the squash, half & half, and broth to a pan. Cook for 10-12 minutes, until the squash is fork-tender. Puree the squash with an immersion blender until smooth and creamy.
- Make the sauce. Melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the squash puree. Stir in the Dijon and spices.
- Add the cheese. Reduce the heat to low. Slowly add the cheeses one handful at a time. Stir until fully melted and smooth. Add salt and pepper as needed.
- Assemble. Stir in the cooked pasta. Transfer the mixture to the baking dish. Combine the breadcrumbs and melted butter. Sprinkle evenly over the mac and cheese.
- Bake. Bake for 20-25 minutes, until the top is golden brown and crispy. Cool for 5 minutes then enjoy!
Tips & Variations
Here are a few tips for making this butternut squash mac and cheese recipe for the first time, plus a few variations.
- Mix-in ideas. For extra flavor, stir in cooked bacon, caramelized onions, or sautéed spinach before baking.
- Make it creamier. Add a 1/4 cup heavy cream to the cheese sauce for an even richer texture.
- Add some heat. Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a little heat.
- Use freshly shredded cheese. Avoid using pre- shredded cheese as it often contains anti-caking agents and preservatives that can affect the texture and melting quality of the cheese. For the creamiest and smoothest mac and cheese, shred your cheese fresh from the block.
Serving Suggestions
Butternut squash mac and cheese can easily be served as a vegetarian entree. The squash gives it an extra filling twist. It also makes a great side dish for pork, steak, and chicken. I love it with pork tenderloin and pan seared steak. It even pairs nicely with roasted turkey breast for a holiday dinner!
How To Store & Reheat Leftovers
- Fridge. Store leftover butternut squash mac and cheese in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a splash of half & half if it seems dry.
Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese is a yummy, cozy twist on classic mac and cheese. Pureed butternut squash adds flavor and color to the dish plus makes the sauce extra creamy. It makes a wonderful vegetarian entree or side dish to any fall or winter dinner!
Servings: 6 people
Ingredients
- 12 ounces shell pasta cooked to package instructions
- 3 cups butternut squash peeled, seeded, and cubed
- 1 1/2 cups half & half
- 1 cup vegetable broth
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional
- 1 teaspoon salt divided
- 1/2 tsp black pepper divided
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 Tablespoon melted butter for the topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water (1/2 tsp salt) to a boil. Cook the shell pasta according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, combine the butternut squash, half & half, and broth. Bring to a simmer over medium heat and cook until the squash is fork-tender, about 10-12 minutes.
- Use an immersion blender (or transfer the mixture to a blender) to puree the squash until smooth and creamy. Set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
- Gradually whisk in the butternut squash puree, ensuring there are no lumps. Stir in the Dijon mustard, garlic powder, smoked paprika (if using), 1/2 tsp salt, and 1/4 tsp black pepper.
- Reduce the heat to low and slowly add the cheddar, mozzarella, and Parmesan cheeses, one handful at a time, stirring until fully melted and smooth. Taste and adjust seasoning with the remaining 1/4 tsp salt and 1/4 tsp black pepper, if needed.
- Add the cooked pasta to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Let cool for 5 minutes before serving. Enjoy!
Last Step:
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Notes
Store leftover butternut squash mac and cheese in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 649kcal | Carbohydrates: 62g | Protein: 26g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1158mg | Potassium: 536mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8573IU | Vitamin C: 15mg | Calcium: 558mg | Iron: 2mg
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