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
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
- 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. When the squash is done roasting reduce oven temperature to 350 degrees F.
- Meanwhile, 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.
Nutrition
Have you tried this recipe?
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Absolutely scrumptious! A great seasonal dish.
Cheers,
Rosa
This looks fantastic. And, your photos are just beautiful. I pinned it because I will definitely have to try this one.
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!
YUM! We’re all about Mac and Cheese in our house. I can’t wait to start enhancing our celebrated recipe! We slow cooked our Mac and cheese last week to accolades from anyone who tried it! http://www.myjudythefoodie.com/2011/11/slow-cooking-macaroni-with-four-cheeses/
Thanks for the recipe. It’s going on our hit list.
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) thanksgiving!
great minds think alike – i’ve got a recipe like this on my blog today too! so comforting and creamy and i LOVE the topping on yours!
I used to make pumpkin mac n cheese when the Baking Tot was transitioning into eating solids. He loved it…and I did too! I bet this is thousands of times better since that recipe was focused on the little ones.
I’ve made something like this before and LOVED it. It cuts some calories but not taste. Looks great…
Wonderfully comforting choice guys.
Just bookmarked! Appreciate a hubby who helps in the kitchen 😉
This looks so comforting and yummy!! How lucky are you to have such a good cookin’ husband? Hope you’re enjoying your time with that sweet baby. xoxo
Looks deliciously comforting, Maria!
Yum, I’m crazy for butternut squash mac and cheese and love spices you chose to add. Looks scrumptious!
I cant wait to try this… love a little bit of healthy in a classic treat!
This is a great way to change up the usual mac ‘n cheese. The sweetness of the butternut squash is perfect in here.
Love this idea! When you’re making something as rich as a homemade mac and cheese, it’s always nice to throw in a few veggies!
I made butternut squash mac and cheese for the vegetarian main dish at last year’s Thanksgiving dinner. Others enjoyed it for a side dish, and there wasn’t a bite left at the end of the meal.
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
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!!
Butternut squash mac and cheese, what a great idea, must make. Thanks for sharing.
Wonderful idea! I can imagine this being gobbled up on Thanksgiving. Wonder if my kids would notice the addition?
This looks and sounds delightful! Great recipe!
Yum, I love all the squash recipes going around the blogs during fall! I usually go for spaghetti squash because it’s fun and simple, but this mac & cheese looks way more creative! =)
Such a comforting dish!
I could crawl into that dish and nap for….ever.
Is it possible to make comfort food even more comforting? If so, I think you just did so!
LOVE butternut squash in mac n’ cheese! Great recipe 🙂
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.
Feel free to email me if you have specific questions:) Congrats!
i’m completely obsessed with butternut squash and have never tried it with mac & cheese – so good!!
This is one of my very favorite varieties of mac n cheese- it looks great!
I can’t even get over how amazing this looks. I’m dying for some!
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:)
What a great idea for mac and cheese! Kind of takes the guilt out of eating all of the calories. What a great way to get your veggies!
If you need any more Butternuts – let me know, I’ll ship. 😉 Great recipe Maria! I’m currently in love with Butternut Squash Mac & Cheese and yours look fantastic with the crumb topping.
We are loving butternut squash! I could eat it every day:)
Mmmm….love that layer of crispies on top 🙂
I just made the same dish last week, with a few different cheeses, but I didn’t get any photos 🙁 Yours looks divine- I may just have to make it again!
Comforting dish with a bit of crunch on top – love it!!
This sounds great…I’ve never had butternut mac and cheese.
I’ve got to try this! I love butternut squash.
This is the second butternut squash mac and cheese recipe I’ve seen today – I think I’m destined to make it!
This looks amazing and I LOVE the idea of adding veggies to my mac and cheese. I could sneak this in and my husband would never know. This is a winner!
i don’t even have words for how good that looks! it sounds amazing!! 🙂
Now that’s a mac and cheese recipe I can even get behind! I don’t love squash, but this makes it look edible!
I would never think to put butternut squash in mac and cheese, but roasting it and pureeing it is so clever – I could probably sneak this one by my kids 😉
A beautiful dish! Butternut Squash is so versatile, I just love it!
this sounds amazing. Have a great holiday
What a great recipe! Add in something good for you with all that cheesy goodness!
Butternut mac and cheese is definitely one of my favorite ways to enjoy that favorite orange veg of mine! Love this!
I’m obsessed with butternut squash too! I haven’t tried it in mac and cheese yet, but only because my husband isn’t a fan.
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!
This is perfect for fall and looks delicious! Mac and cheese is my all-time comfort food, but I’ve never tried this twist before. Bookmarked!
I’m on a serious butternut squash kick myself lately! Always looking for new ideas and this one looks great!
A great spin on a classic. Plus I think my kids would eat it and they are getting a dose of veggies too! Double win.
oh my gosh maria! i love this!
Here’s something I haven’t done w/ Butternut Squash yet! love it!
comfort food at its best!
I don’t know how this dish could be bad… sweet squash, creamy cheese, and pasta? I’m totally there.
Yummy AND healthy – can’t beat this combo! Have a most wonderful holiday!
I tried once squash mac and cheese and loved it! Such a wonderful way to enjoy one of the most loved American dish mAc&Cheese with a little veggie twist!
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!
What a great idea! I often think that mac and cheese can be a bit too heavy. I bet the squash lightens it up beautifully.
I’m not skeptical at all…this looks amazing!
We love making dishes like this! In fact, the new name we came up for this dish in our house is Squash-A-Roni and Cheese!
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.
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.
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!
I am not exactly sure, because I didn’t measure. I will next time:) My guess is about 2 cups or so.
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!)
Making this tonight for a comfort food meal of just my husband and I for Shabbat (the Jewish Sabbath). So excited for a fall twist on mac n’ cheese!!!
Can’t wait to make this! Do you think I could make it up but wait and bake it the following day?
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!
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.
Made this last night and it was easy and EXCELLENT. Hubby loved it. Thanks!
That was delish! And even my fussy toddler asked for more, and was disappointed when there was nothing left! I’ll be making this again! 🙂
I had some leftover pureed butternut squash just waiting in freezer. This made easy and yummy dinner for me tonight!
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’!
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!!
We used about 1 1/2 cups of chopped butternut squash.
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.
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!
This recipe is soooooooo good. Thank you for sharing. I know what I’m bringing to my next pot luck!!
Do you have any idea how much “half a medium butternut squash” is? My garden squash were small this year and unsure how much to add. How many ounces or cups cubed?
What is the best way to make this ahead? Freeze after baking or before? Thanks!
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)
Just made it. Super Yummy ! Thanks.
Recipe is a keeper.
Can you provide some advice unmake ahead and reheating? Thanks!
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!
Made this last night and we loved it!! So glad I tried it. Thanks!
Yay!
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.
Glad you like it!
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!
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!
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
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
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!
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.
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
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!
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.
Excellent
If I’m using frozen squash purée instead of roasting my own, how much purée is needed for this?
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!
This recipe was amazing! Will make again. Thank you for the recipe!
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.
Can you use half and half instead of milk?
My favorite butternut squash recipe! Simple and tasty, 100% recommend
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.
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.
Nice Info Dengarlagu
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)
This is a delicious dish! Congratulations on the cookbook!:)
Made this for dinner tonight. Huge hit and toddler approved!
My whole family loves this recipe!! The rosemary combines with the butternut squash makes it SO savory. Yum!!
I am planning on making a triple batch as a side for our Christmas Eve party, has anyone tried making it before a party? I’m thinking I will do everything but top with the breadcrumbs and bake the day before then do those last two steps during the party. Any thoughts on how long it will take to cook from the refrigerator?
Thanks for all the deliciousness!
So happy you love it! Yes, you can prep as you mentioned! Enjoy!
SO GOOD. Very hearty mac & cheese but not too greasy or heavy like some others can be. Delicious flavours. 5 stars!! Will be making it again.
So good! We baked it last night and doubled the recipe so we’d have a lot of leftovers. It’s amazing!
I’m making this now. Looks delicious!
Also i just found out your blog (i typed in “squash mac n cheese”) and i must say i love it! This blog gives me a fuzzy feeling and the name is just too adorable. Thank you!
What is the difference between the 2 cheeses called for in the recipe – “aged white cheddar and sharp cheddar.” An aged cheese is in fact “sharp” by nature so could you not use an aged white cheddar for the whole recipe? Thanks for clarifying!
We have been making this recipe for almost 10yrs since I first found it on your site. Definitely a family favorite!!
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?
Yes! Enjoy!
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)
Thanks!
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!
Love this!
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
This is in our regular rotation now – delicious!
A fall favorite!
The ads and popups made this impossible to read.
Easy and DELICIOUS!
A fall favorite!
What a surprise! Half the cheese and fattiness, and full flavor and texture of comfort food. An absolute winner. I didnt have rosemary, so i used THYME and it was also delish.
SO glad you loved it!
At what temperature do you bake the fully prepared dish in step 6?
350 degrees. I turn the oven down when the squash is done roasting.