Butternut Squash Mac and Cheese

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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 6 votes
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Cuisine
American
Servings
8

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. 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. 2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
  3. 3. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
  4. 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. 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. 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.
Keyword

vegetarian

Maria Lichty

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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CommentsLeave a reply

  1. Can I say it again? Such a lucky lady you are! This looks fantastic. I made a similar dish using an Ellie Krieger recipe and totally loved it. Happy (almost) thanksgiving!

  2. I make a butternut squash mac n’cheese but with chunks of squash, not pureed. I’m excited to try using rosemary and nutmeg…my recipe has been lacking that pop of flavor. Thanks for this recipe!!

  3. I think a few of you must be dreaming about the same stuff i think i read 3 macaroni and butternut squash recieps pretty funny. But i do have to say being pregnant this looks extra good. So i am due in less than 12 weeks and would love to hear from you offline of any tips right of the bat that worked and didn’t work once you got home.

  4. I have made something very similar from Cooking Light magazine and it was delicious! My husband and two children keep begging me to make it again:)

  5. What a great idea – I am going to try this with the butternut squash sitting my counter the last few days just waiting for this dish!

  6. I have really been wanting to try something like this for a while now…butternut squash sounds like a perfect addition to mac n cheese. Need to make this for the fam!

  7. LOVE LOVE LOVE this. I made it for dinner tonight. I tried it before baking and it was so great. My one year old loved it too. I didn’t even need to add the cheese, but ofcourse I did! So much healthier too! Thanks for this awesome recipe.

  8. Great recipe! I made it gluten free by using GF pasta, rice flour, and crushed corn chex in place of the bread crumbs. I also was lazy so I just pierced the squash with a fork and roasted the entire thing in the oven and then just scooped out the insides instead of cutting it all up first. We’ll be making this one again.

  9. Hi! I’ve never made butternut squash before but I think this is the recipe that will make me try it! I was just wondering how many cups half a medium squash would equal? There are lots of different shapes and sizes of butternut squash at my grocery store and I have no idea how to pick one, and how big it should be. Thanks!

  10. Made this at the weekend, sooo delicious! Will be a new favourite in my house for sure. I used butternut pumpkin which I think is the same thing (I am in NZ so everything has a different name!)

  11. Yum! Made this for dinner tonight and it was a big hit. Used whole wheat noodles to make it even healthier. My 3 year old loved it and had no idea that it was a healthier version. Thanks for the recipe!

  12. This recipe actually makes enough sauce for a whole pound of pasta! I add chopped up cauliflower to the boiling pasta water and mix all in to add some more nutrients. This dish is a good meal all on its own.

  13. I just made this exactly as written and it was DELICIOUS! My six yr old who will not go near squash had seconds! Thanks for a great recipe- totally going into our ‘rotation’!

  14. About how much squash does 1/2 a butternut come out to? I’ve got frozen, puréed squash from last fall’s CSA take and I’d love to use some for this recipe!!

  15. I’ve been making this for awhile now. It’s very tasty. To speed up the process, I cook the squash in th microwave. I also used less cheese by using extra sharp cheese.

  16. Delicious! I added kale and roasted tomatoes from the garden. Also threw a Thai chili pepper (from the garden too) in with the squash purée. Yum!

  17. Oh, this looks so good. I got really excited for a minute thinking that was a macaroni and “cheese” recipe. My kids are lactose free, and we have yet to find a cheese that actually melts. But I might have to try this so me night when they aren’t here. (In 11 years…HA! or if they go to Grandma Camp)

  18. We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour!

  19. Is there any reason you couldn’t mix the cheese into the butternut squash rouux mixture as opposed to doing layers of it? I want to make this this week, and I wanted to make sure I wouldn’t be screwing it up not layering the cheese!

  20. This is great!  I’ve made it many times 🙂  I add a few things – I usually roast some garlic in-skin with the squash, peel it and blend with the squash.  I also usually add kale (and depending on the audience, bacon) to the pasta mixture.

    1. I looked back and saw that someone asked the same question. You replied 1 1/2 cups. That answers my question. Can’t wait to make this. Thank you!

  21. Wow, I LOVE this twist on Mac and cheese! It looks delicious. I don’t have it that often either, but I’m the same, when I do I go all out and make it the most decadent, delicious thing ever!

  22. We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour! mantap

  23. We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour! We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour! Apk Mod

  24. Hi guys, I pulled this recipe from a handful of years ago for a Friendsgiving dinner potluck. I made it twice in 3 days, the first as a test the second as a huge triple batch for the party.
    I like the original recipe but it was too sweet for me so for the party I seriously salt and peppered the squash before baking, omitted the nutmeg, added a few cloves of minced garlic to the rue base, then some chili powder and crushed chili pepper to the sauce. For me the garlic and touch of heat put it over the edge to wonderful.
    I was also overjoyed to find out that my crock pot dish could go in the oven so I baked it in the dish then dropped it into the actual machine to keep it warm. Worked perfectly and I only brought home two servings so it definitely went down well. Thanks!

  25. I also have been eating a ton of butternut squash lately. This mac n cheese looks absolutely delicious, looks like your husband is doing a great job in the kitchen!This looks sooo good! And Josh gets a gold star for pitching in with the cooking!Thanks for the shoutout! Your mac and cheese looks so.so. awesome. I am love with creamy pastas right now (today’s post has another one)! Lovely photos, too.Can I say it again? Such a lucky lady you are! This looks fantastic. I made a similar dish using an Ellie Krieger recipe and totally loved it. Happy (almost) thanks giving!

  26. We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour! We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour!Hi guys, I pulled this recipe from a handful of years ago for a Friendsgiving dinner potluck. I made it twice in 3 days, the first as a test the second as a huge triple batch for the party.
    I like the original recipe but it was too sweet for me so for the party I seriously salt and peppered the squash before baking, omitted the nutmeg, added a few cloves of minced garlic to the rue base, then some chili powder and crushed chili pepper to the sauce. For me the garlic and touch of heat put it over the edge to wonderful.
    I was also overjoyed to find out that my crock pot dish could go in the oven so I baked it in the dish then dropped it into the actual machine to keep it warm. Worked perfectly and I only brought home two servings so it definitely went down well. Thanks!l

  27. Can you provide some advice on make ahead and reheating? Thanks!

    Making this for Christmas dinner!

    I added chicken and brocolli to create a complete meal. It was delicious.

    We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour!

    Is there any reason you couldn’t mix the cheese into the butternut squash rouux mixture as opposed to doing layers of it? I want to make this this week, and I wanted to make sure I wouldn’t be screwing it up not layering the cheese!

    This is great! I’ve made it many times I add a few things – I usually roast some garlic in-skin with the squash, peel it and blend with the squash. I also usually add kale (and depending on the audience, bacon) to the pasta mixture.

    This looks delicious! I usually buy butternut squash in chunks. How many cups should I use for this recipe? Thank you!

    I looked back and saw that someone asked the same question. You replied 1 1/2 cups. That answers my question. Can’t wait to make this. Thank you!

  28. I also have been eating a ton of butternut squash lately. This mac n cheese looks absolutely delicious, looks like your husband is doing a great job in the kitchen!This looks sooo good! And Josh gets a gold star for pitching in with the cooking!Thanks for the shoutout! Your mac and cheese looks so.so. awesome. I am love with creamy pastas right now (today’s post has another one)! Lovely photos, too.Can I say it again? Such a lucky lady you are! This looks fantastic. I made a similar dish using an Ellie Krieger recipe and totally loved it. Happy (almost) thanks giving!
    We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour! We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour!Hi guys, I pulled this recipe from a handful of years ago for a Friendsgiving dinner potluck. I made it twice in 3 days, the first as a test the second as a huge triple batch for the party. I like the original recipe but it was too sweet for me so for the party I seriously salt and peppered the squash before baking, omitted the nutmeg, added a few cloves of minced garlic to the rue base, then some chili powder and crushed chili pepper to the sauce. For me the garlic and touch of heat put it over the edge to wonderful.

  29. 5 stars
    Had to leave a comment…I’ve made this recipe at least half a dozen times over the past year or so and it’s become my favorite mac and cheese recipe. The kids love it and have no idea what they’re eating 😉 The only modification I make is leaving out the rosemary (just personal preference) and using whatever kind of cheese I have on hand. I also usually use microwave steamable bags of frozen cubed butternut squash since it’s a big time saver and it’s still yummy that way, though you just can’t beat the flavor of roasted butternut squash. Thanks for a great recipe!

  30. 5 stars
    Very yummy as is. Next time (regrettably) will omit rosemary & breadcrumbs as my kids didn’t like them. I added a teaspoon of mustard to the bechamel sauce and didn’t layer cheese, just stirred it in. Also will try using almond milk instead of cow’s. Great having half a squash left as made soup with it to go eith the pasta.

  31. Hi! I really want to try your version of this recipe, but a little tweak would make it easier to ensure I’m getting the right quantity of butternut squash. Could you include the amount, in cups, after the butternut squash is roasted and pureed, but before the milk goes in? My family includes squash in our garden, and depending on the variety, “medium” butternut can yield very different quantities of flesh. Also, my family has roasted and pureed butternut squash in our freezer, pre-measured in cups, so, again, that measurement means more to me than “1/2 medium”. This might also make this recipe accessible for those who can’t source fresh butternut squash to use canned pureed butternut squash, such as Libby’s.

  32. 5 stars
    I made this for my family with low hopes, because I’ve tried every healthy/ier mac&cheese recipe out there to no avail. My preschooler only loves “regular mac&cheese” (boxed). But she told me this is her favorite recipe ever! I made it even easier by using one can of Progresso butternut squash soup and 1 cup of milk instead of roasting and blending squash and using 2.5 cups of milk.

  33. 5 stars
    Made this at least Four times now. Was the Hero of a Meal Train- Squash Mac N Cheese makes everyone happy- everyone that likes cheese at least. I have tried it with pumpkin, butternut squash, and acorn squash. Always trying to stay within 10% of this recipe but usually adding a little extra as far as herbs. I added a little half and half as well as some extra spice (mustard, chicken bouillon, cayenne, or red onion when I dont have fresh rosemary)

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