Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Josh has been doing most of the cooking ever since we had our sweet baby, but he always asks me what he should make for dinner. Lately, my answer has been butternut squash. I’ve been on a butternut squash kick ever since we made the Maple Roasted Butternut Squash & Apple Salad. I could eat that salad every night, but I think Josh was starting to get sick of it. So instead, I suggested we make Butternut Squash Mac and Cheese. Josh was happy to hear my suggestion because he loves mac and cheese. We were both excited about this meal.

Butternut Squash Mac and Cheese Recipe

If you are a little skeptical about adding butternut squash to your mac and cheese. Don’t be. It makes the most creamy, flavorful mac and cheese ever! Josh roasted the butternut squash before pureeing it to bring out the best flavors. He used aged white cheddar and sharp cheddar cheese. He also added in chopped fresh rosemary and topped the mac and cheese with whole wheat breadcrumbs.

Easy Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is a great meatless main dish. It is comforting, filling, and delicious. We served it with a simple green salad and it made the perfect meal. You can also serve this mac and cheese as a side dish. It would be a great addition to your Thanksgiving feast. The fall flavors are incredible! Josh was happy my butternut squash obsession lead us to this tasty Butternut Squash Mac and Cheese recipe. It is going to be a fall favorite meal from now on.

More Mac and Cheese Recipes:

Best Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

The perfect mac and cheese recipe for fall!
5 from 18 votes

Ingredients
  

  • 1/2 medium butternut squash peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 1/2 pound elbow macaroni
  • 2 1/2 cups milk divided
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon fresh chopped rosemary
  • 1 cup aged white cheddar cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 3/4 cup whole wheat breadcrumbs

Instructions
 

  • 1. Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
  • 2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
  • 3. Add butternut squash to food processor or blender and puree until smooth. Add in ½ cup of the milk and puree again. This will help thin out the butternut squash.
  • 4. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.
  • 5. Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
  • 6. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.
Keywords vegetarian

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Delicious. I made it last night and we loved it. Butternut squash is so neutral of a flavor that it blends so well. I added a sprinkling of garlic power to the breadcrumbs and it added a bit of flavor that my family loved. Thank you!

    1. I read back at all the comments and found the answer – she said about 1 1/2 cups of already cubed squash 🙂

  2. 5 stars
    I’m sorry I haven’t written a review before. This is AMAZING! I have been making it for a few years now. If I make it as a dish to pass, my husband always has me make more for us to have later.

  3. 5 stars
    Have made this recipe numerous times. It is always a crowd pleaser and adds so much more depth of flavors to traditional Mac & cheese. Much healthier. I add in bunch of kale to give nice contrasting color and to make it a meal. Have also found that taking the butternut squash, cutting in half, removing the seeds and stringy part, and roasting for about an hour, then scooping it out and adding in, to be quite easy and ends up giving the squash wonderful flavor.

  4. 5 stars
    I made this last night and it was super delicious! I used 1 cup of cheddar cheese and 1 cup of gruyere to give it a bit more bite. My daughter ate two huge servings of it and asked me to make it again next week!

  5. 5 stars
    This recipe has become one of my staples — I do it with much less fuss for myself, but follow it when I want to impress! Loved this original recipe and have also enjoyed a more savory/spicy tweak — minced garlic in with the butter, + chilies if I want it spicy, or dried herbs if I want it more savory.

  6. I’ve been using your recipe for over 4 years now. Love it. Tonight I mixed it up and roasted half a head of caulifower instead of the squash. Didn’t purée it just the small florets. Yummo!

  7. 5 stars
    I haven’t made this in years but it was really liked when I did. I came to ask if anyone has added seafood to this dish?

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