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.
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.
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:
Butternut Squash Mac and Cheese
- 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
- 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.
- While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
- 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.
- 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.
- 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.
- 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.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
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!
If purchasing already cubed squash – what is the cup equivalent for 1/2 medium squash? thanks!
I am curious for this answer, too!
I read back at all the comments and found the answer – she said about 1 1/2 cups of already cubed squash 🙂
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.
Just curious can it be made ahead then baked the next day?
Made this tonight and it was delish. Even my veggie picky husband and toddler approved.
My boys love it too:)
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.
So glad you love the mac and cheese.
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!
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.
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!
Love cauliflower! Thanks for sharing!
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?
Made this tonight…motivated by the butternut squash in my fridge. Costco sells it already cut. I used heavy cream because I did not have milk and it was totally delicious!! Yummmm
Do you think using dairy substitutes and flour substitutes it would still turn out?
Was thinking this would be a great addition for thanksgiving but my mom has major restrictions right now! (No flour, no milk or cheese)
What steps would you complete if you wanted to prepare some of this in advance?
Delicious and creamy. It was sweeter than I expected, but this was my first time eating butternut squash. I think this is a great foundational recipe: bacon, sausage, hot sauce, garlic, paprika, any of those and plenty more would be lovely additions.
Yes, this is a great recipe to play around with. Glad you loved it.
Does anyone have a weight for the medium squash in grams..? I have a small winter squash and I’m not sure whether to use the whole thing or not (cuz it’s tiny…but dense). Thanks!
Made this tonight and we loved it. I used gluten free pasta and Next milk. I’m wondering if the cheddar cheeses could be substituted for a vegan relative and also another thickener used like tapioca starch or arrowroot as the thickener. Delicious, thanks Maria for another awesome recipe.
You are welcome! I am so glad you loved it.
Hi! Is the 1/2lb macaroni correct? I have a 1lb box of shells and was wondering if I should double the liquid cheese ratio. Your other Mac n cheese recipes call for a box of macaroni with a similar liquid cheese ratio. Thanks!
Yum This was so good. We paired this with good salad and it was nutritious and delicious.
Really enjoyed this recipe. Easy to make and yummy. Adds something healthy to your Mac n cheese.
This was delish. By mistake I doubled the squash (came cubed, didn’t measure) and I thought I would end up with pasta soup but it firmed up! Slightly sweet but yummy, and hey, higher veg ratio : ) I mixed some browned butter with the breadcrumbs. Super crispy goodness! Thanks for the recipe!!!!
My grandsons, ages 9 and 6, declared this the best macaroni and cheese ever!
I first made this, I think, about 5 years ago. It is one of my go to Mac’n’cheese go to recipes. Just love the brightness the butternut and rosemary bring to the dish! Thank you
See More Comments