If you’re searching for a comforting twist on a classic favorite, this Butternut Squash Mac and Cheese Recipe will quickly become your new go-to. Imagine the creamy richness of traditional mac and cheese elevated by the naturally sweet, velvety roasted butternut squash—bringing not only incredible flavor but a gorgeous golden hue that brightens every bite. It’s a hearty, wholesome dish that feels indulgent yet sneaks in some sneaky nutrition, perfect for cozy nights in or impressing family and friends with a familiar favorite that tastes entirely fresh.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this dish to create layers of flavor, texture, and that unmistakable cheesy goodness. Each component plays its role, from the creamy cheeses adding indulgence to the roasted squash lending sweetness and silkiness.
- 2 medium to large butternut squash (about 3 lbs total), halved and seeded: This gives the dish its signature sweetness and creamy texture when roasted.
- 2 tsp extra virgin olive oil: Helps roast the squash to caramelized perfection and enhances flavor.
- 4 tbsp unsalted butter: Adds richness and smoothness to the sauce base.
- 2 tsp garlic powder: Infuses a subtle savory depth to balance the sweetness of the squash.
- 2 tsp onion powder: Complements the garlic for a robust flavor foundation.
- 2 lbs short-cut pasta (macaroni, fusilli, casarecce, etc.): The classic canvas for soaking up all that delicious sauce.
- 10 cups water: For perfectly boiling the pasta al dente.
- 2 tsp fine salt, or to taste: Essential seasoning to enhance every element.
- 8 oz cream cheese, cubed: Provides luxurious creaminess to the sauce.
- 16 oz shredded sharp cheddar cheese: The star cheese that delivers bold, tangy flavor.
- 1 cup (4 oz) finely grated Parmesan cheese, plus more for topping: Adds sharpness and a nutty finish.
How to Make Butternut Squash Mac and Cheese Recipe
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Rub the butternut squash halves with extra virgin olive oil and place them cut-side down on a baking sheet. Roast until the flesh is tender and beautifully caramelized—about 35 to 40 minutes. This slow roasting unlocks their natural sweetness and softens them for that luscious creamy texture in the sauce.
Step 2: Cook the Pasta
While the squash works its magic in the oven, bring 10 cups of salted water to a boil in a large pot. Add your chosen pasta and cook until al dente, meaning it’s tender but still has a slight bite. This ensures the pasta holds up perfectly under the creamy squash and cheese sauce without becoming mushy. Once cooked, drain and set aside, ready to mingle with the sauce.
Step 3: Make the Sauce
In the same pot used for cooking pasta, melt the unsalted butter over medium heat. Stir in garlic and onion powders, infusing the butter with aromatic warmth. Add the roasted butternut squash flesh, mashing or blending it into a smooth, velvety puree—this forms the base of your sauce, delivering that unmistakable silky texture and subtle sweetness.
Step 4: Add the Cheeses
Stir in the cream cheese cubes first, allowing them to melt gently into the squash mixture for extra creaminess. Then, fold in the sharp cheddar and grated Parmesan cheeses. Keep stirring until everything combines into one smooth, cheesy, and utterly indulgent sauce that clings perfectly to every noodle.
Step 5: Combine and Adjust
Add your cooked pasta to the luscious squash and cheese sauce, stirring well to ensure every piece is coated in that dreamy sauce. Take a moment to taste and adjust the seasoning with a pinch more salt if needed. This step is your opportunity to balance flavors just how you like them.
Step 6: Serve or Bake
Serve the mac and cheese warm, straight from the pot topped with extra Parmesan or fresh herbs for a pop of color and brightness. Want to elevate it even further? Transfer the mixture to a baking dish, sprinkle with breadcrumbs and additional cheese, then broil for a few minutes until golden and bubbling on top—a show-stopping finish to your Butternut Squash Mac and Cheese Recipe.
How to Serve Butternut Squash Mac and Cheese Recipe
Garnishes
Fresh herbs like chopped chives, parsley, or thyme perfectly compliment the creamy texture and add a fresh pop of flavor. A light dusting of extra Parmesan cheese on top not only adds an elegant touch but also gives it an irresistible cheesy crust if broiled.
Side Dishes
This dish stands well on its own but also pairs beautifully with crisp green vegetables like roasted Brussels sprouts or a vibrant arugula salad to balance richness with brightness. For a heartier meal, add some grilled chicken or a simple seared sausage on the side.
Creative Ways to Present
Take your Butternut Squash Mac and Cheese Recipe to the next level by serving it in mini cast iron skillets for individual portions or stuffing it into crispy baked bell peppers. You could even swirl in cooked bacon or caramelized onions for extra depth and texture—a fun variation that will impress at any dinner party.
Make Ahead and Storage
Storing Leftovers
Let your mac and cheese cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, giving you delicious leftovers that reheat beautifully without sacrificing creaminess or flavor.
Freezing
This dish freezes surprisingly well. Portion it into freezer-safe containers and store for up to 2 months. When ready to enjoy, thaw overnight in the fridge for an easy, comforting meal anytime you crave it.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk or cream if the sauce seems too thick. You can also microwave leftovers covered in short intervals, stirring between each, to warm evenly without drying out the cheese sauce.
FAQs
Can I use other types of squash instead of butternut?
Absolutely! While butternut squash provides ideal sweetness and creaminess, kabocha or acorn squash can also work well but may alter the texture and flavor profile slightly.
Is this recipe suitable for vegetarian diets?
Yes, this Butternut Squash Mac and Cheese Recipe is vegetarian-friendly as long as you use cheeses made without animal rennet. It’s a hearty option even for those avoiding meat.
Can I make this recipe dairy-free?
For a dairy-free version, try substituting cream cheese and cheddar with plant-based alternatives, and use nutritional yeast for that cheesy flavor. The roasted squash ensures the sauce remains creamy and delicious.
What’s the best pasta shape for mac and cheese?
Short-cut pastas like elbow macaroni, fusilli, or casarecce are ideal because their nooks and curves trap the cheese sauce, maximizing every creamy bite.
Can I add extra spice or flavors?
Definitely! Adding a pinch of smoked paprika, cayenne, or even a dash of mustard powder can enhance depth and bring a subtle kick that contrasts beautifully with the sweetness of the squash.
Final Thoughts
This Butternut Squash Mac and Cheese Recipe is pure comfort with a delightful twist, combining creamy, cheesy indulgence with the natural sweetness and nutrition of roasted squash. It’s truly a dish to warm your heart and brighten your dinner table. Give it a try—you won’t regret welcoming this bowl of cozy goodness into your recipe rotation!
Print
Butternut Squash Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Butternut Squash Mac and Cheese is a comforting twist on the classic mac and cheese, using roasted butternut squash to create a velvety, rich sauce blended with cheddar, cream cheese, and Parmesan. It’s a perfect autumn-inspired dish that balances cheesy indulgence with the natural sweetness of squash.
Ingredients
Butternut Squash
- 2 medium to large butternut squash (about 3 lbs total), halved and seeded
- 2 tsp extra virgin olive oil
Pasta
- 2 lbs short-cut pasta (macaroni, fusilli, casarecce, etc.)
- 10 cups water
- 2 tsp fine salt, or to taste
Sauce
- 4 tbsp unsalted butter
- 2 tsp garlic powder
- 2 tsp onion powder
- 8 oz cream cheese, cubed
- 16 oz shredded sharp cheddar cheese
- 1 cup (4 oz) finely grated Parmesan cheese, plus more for topping
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Rub the butternut squash halves with extra virgin olive oil and place them cut-side down on a baking sheet. Roast for 35 to 40 minutes or until the flesh is very tender.
- Prepare the Squash Flesh: Remove the roasted squash from the oven and scoop out the soft flesh into a bowl. Set it aside for the sauce.
- Cook the Pasta: Bring 10 cups of water and salt to a boil in a large pot. Add the pasta and cook until al dente according to package instructions. Drain the pasta and set it aside.
- Make the Sauce Base: In the same large pot used for pasta, melt the unsalted butter over medium heat. Stir in the garlic powder and onion powder to infuse flavor into the butter.
- Blend the Squash: Add the roasted butternut squash flesh to the pot and mash thoroughly with a spoon or blend using an immersion blender until smooth and creamy.
- Add Cheeses: Stir in the cubed cream cheese until it melts completely. Then add the shredded sharp cheddar and grated Parmesan cheese, mixing until the sauce is smooth and luscious.
- Combine Pasta and Sauce: Return the drained pasta to the pot with the cheese and squash sauce. Stir well to coat the pasta evenly. Taste the sauce and adjust seasoning with salt if needed.
- Serve: Serve the mac and cheese warm, topped with extra grated Parmesan cheese or fresh herbs if desired. For a crispy topping, you can transfer the dish to a baking pan, sprinkle with breadcrumbs and more cheese, then broil briefly until golden and bubbly.
Notes
- Be sure not to overcook the pasta; al dente texture works best for this dish.
- Roasting the squash until very tender is key for a smooth sauce.
- For a thinner sauce, add a splash of milk or pasta cooking water as needed.
- Using sharp cheddar cheese adds a nice tang to balance the sweetness of the squash.
- This dish can be made ahead and reheated gently on the stovetop or baked with a breadcrumb topping.
