Why You’ll Love This Recipe
I love how this recipe takes a childhood favorite and gives it a wholesome twist. The roasted butternut squash adds creaminess without needing heavy cream, and the cheddar cheese balances everything with that sharp, savory bite. It’s easy enough for a weeknight meal but special enough for the holidays. I also like that it’s a clever way to sneak more vegetables into a comfort dish without anyone noticing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 medium butternut squash (about 2 cups pureed)
8 oz elbow macaroni
2 cups sharp cheddar cheese, grated
1 cup whole milk
2 tbsp unsalted butter
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Directions
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I preheat the oven to 400°F (200°C). Then I cut the butternut squash in half, scoop out the seeds, and place it cut side down on a parchment-lined baking sheet. I roast it for 30–40 minutes until it’s fork-tender.
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While the squash is roasting, I cook the macaroni according to the package instructions, then drain and set it aside.
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In a saucepan, I melt the butter over medium heat. I stir in the garlic powder for about 30 seconds until it’s fragrant.
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I slowly whisk in the milk, reducing the heat, and then gradually add the shredded cheddar cheese until it’s fully melted into a creamy sauce.
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Once the squash is roasted, I scoop out the flesh, mash it into a puree, and stir it into the cheese sauce. Then I add the cooked macaroni, mixing everything until well combined.
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I serve it hot, sometimes topping it with toasted breadcrumbs for extra crunch.
Servings and Timing
This recipe makes about 6 servings. The total time is around 55 minutes, with about 15 minutes of prep and 40 minutes of cooking.
Variations
Sometimes I like to mix in a handful of spinach or kale for extra greens. If I want a richer flavor, I swap part of the cheddar for Gruyère or Fontina. For a little heat, I add a pinch of cayenne pepper or red pepper flakes. I’ve also made a gluten-free version by using gluten-free pasta and it turns out just as delicious.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop with a splash of milk to bring back the creaminess. It also reheats well in the microwave, though I like stirring halfway through to make sure it heats evenly. This dish can be frozen for up to 2 months—when I reheat from frozen, I bake it covered with foil until heated through.
FAQs
Can I use pre-cut butternut squash instead of roasting a whole one?
Yes, I sometimes use pre-cut squash to save time. I just roast or steam it until tender before pureeing.
Can I make this recipe ahead of time?
Yes, I often prepare it the day before and store it in the fridge. When ready to serve, I reheat it on the stove or bake it in the oven.
Can I use a different cheese?
Absolutely. I like cheddar, but Gruyère, Fontina, or even mozzarella can work beautifully in this recipe.
Can I make it dairy-free?
Yes, I’ve made it with dairy-free cheese and almond milk, and it still turns out creamy and flavorful.
What pasta shape works best?
Elbow macaroni is classic, but I’ve also used shells and cavatappi—they hold the sauce really well.
How do I make it extra creamy?
I sometimes blend the butternut squash puree until completely smooth and use an extra splash of milk in the sauce.
Can I skip the roasting and boil the squash instead?
Yes, boiling or steaming works too, though roasting gives a richer, slightly caramelized flavor that I prefer.
How do I keep the sauce from getting grainy?
I make sure to lower the heat before adding the cheese and stir constantly so it melts smoothly.
Can I turn this into a baked version?
Yes, I often transfer it to a baking dish, top it with breadcrumbs and extra cheese, and bake until golden and bubbly.
Conclusion
This Butternut Squash Mac and Cheese has become one of my go-to comfort meals. I love how it combines the richness of cheddar with the natural sweetness of squash for a balanced, flavorful dish. Whether I serve it as a main course or a side dish, it always disappears fast. It’s cozy, satisfying, and a delicious twist on a classic favorite.
