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This deliciously cheesy Butternut Squash Mac and Cheese is packed with cozy fall squash and melty cheese, making it a comforting vegetarian meal or side dish to warm up to on cold nights.
If you love Trader Joe’s Butternut squash mac and cheese then you will love this recipe. You no longer have to wait all year for it! Yay! So go ahead, make this fall-inspired Butternut Squash Macaroni and Cheese recipe, and you are guaranteed to please everyone around the dinner table. The combination of slightly sweet, nutty butternut squash with the gooey melted cheese and tender pasta is my favorite way to enjoy macaroni and cheese!
Looking for more delicious butternut squash recipes? Try this Butternut Squash Mushroom Risotto or this Butternut Squash Salad recipe.
Recipe Overview
Recipe tips
- Boil pasta al dente. You do not want to overcook the pasta.
- Try not to skip roasting the butternut squash. It will add a ton of flavor.
- Blend the butternut squash with milk or broth really well until you get that nice smooth texture.
- Peeling butternut squash: To make it easier to peel your squash, microwave it for 1-2 minutes. Poke a few holes in it with a fork beforehand to allow for the release of steam. Need help cutting butternut squash? Check out my How to Cut Butternut Squash post.
- Use different cheese blends if you have some on hand. Gruyère adds a nice punch.
- Time-saving tip: You can usually find pre-cubed squash seasonally in the produce department at your grocery store, which eliminates most of the work in this recipe! You can also use frozen cubed butternut squash, just thaw before using.
- Add some texture to the mac and cheese. Like a crispy breadcrumb or Parmesan topping.
Butternut Squash Mac and Cheese
Video
Ingredients
- 1.5 pound butternut squash, peeled and cubed (around 4 cups)
- Cooking oil spray
- Kosher salt and pepper, to taste
- 10 ounces elbow macaroni, or protein pasta
- 2 tablespoons olive oil
- 2-3 garlic cloves, minced
- 1 1/2 tablespoons flour, gluten-free or all-purpose.
- 2 cups milk of choice
- 1 cup shredded cheddar cheese, or a mix of cheddar and gruyere
- 1/4 cup grated parmesan
Instructions
- Preheat the oven to 400ºF and line a large sheet pan with parchment paper. Spread the cubed 1.5 pound butternut squashonto the pan and spray with Cooking oil spray. Sprinkle it with Kosher salt and pepper. Bake for 25-30 minutes, or until tender.
- Meanwhile, boil the 10 ounces elbow macaroni in salted water according to package directions to al dente. Drain and set aside.
- To make the sauce, heat the 2 tablespoons olive oil in a small saucepan over medium heat. Sauté the 2-3 garlic cloves (minced) for 30 seconds, then stir in the 1 1/2 tablespoons flour. Add the 2 cups milk of choice little by little and continuously whisk until there are no visible lumps.
- Allow the sauce to bubble for around 5 minutes to thicken. Stir in the 1 cup shredded cheddar cheese and whisk until incorporated. At this point, the sauce should be thickened to coat the back of your spoon. Don't worry if it's not smooth; it will be perfect after blending.
- Transfer the sauce to a blender and add half of the roasted butternut squash. Blend until smooth.
- To assemble the dish, add the pasta to a large baking dish. Pour the sauce over and add the remaining half of the roasted butternut squash.
- Stir to combine. Sprinkle with 1/4 cup grated parmesan and bake for 25 minutes or until bubbly.
Notes
- Storing leftovers: Place any leftover pasta in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through. Or on low heat on the stovetop until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients you’ll need
This butternut squash macaroni and cheese recipe is made by combining some simple kitchen staples and one of my favorite seasonal ingredients, squash! Full measurements are listed further down in the recipe card.
- Butternut squash: Roasting cubes of the butternut squash caramelizes it and brings out its natural sweetness.
- Cooking spray, Kosher salt & pepper
- Elbow macaroni: This noodle shape is perfect for holding all of the cheesy sauce, so every bite is filled with incredible taste. Another type of short pasta will work.
- Olive oil: For sautéing the garlic and starting the sauce. You can also use avocado oil.
- Garlic: Provides extra savory flavor.
- Flour: Helps to thicken the cheese sauce.
- Milk: You can use any milk you have on hand. I like using 2%.
- Cheese: I am using two types of shredded cheese (sharp cheddar cheese and parmesan cheese) for an amazing depth of flavor.
Substitutions
- Replace the squash: Try using fresh pumpkin or sweet potato instead of the squash for a slightly different flavor.
- Pasta: Use protein pasta for an extra boost of protein. You can also use gluten-free pasta to make this entire dish gluten-free.
- Flour: I typically use a gluten-free all-purpose flour, but regular all-purpose flour also works great.
- Milk: Any milk will work, but whole milk will make for a richer sauce.
- Cheese: Instead of just sharp cheddar cheese, use half sharp cheddar and half Gruyere cheese to change things up.
How To Make Butternut Squash Mac and Cheese
Follow the step-by-step process below on how to make this recipe. For the full ingredient quantities and printable recipe instructions, scroll to the recipe card at the bottom of this post.
1️⃣ Roast the butternut Squash
Preheat the oven to 400ºF and line a large sheet pan with parchment paper. Spread the cubed butternut squash onto the pan and spray with cooking oil spray. Sprinkle it with salt and pepper. Bake for 25-30 minutes, or until tender.
2️⃣ Cook the pasta
Boil the pasta in salted water according to package directions to al dente. Drain and set aside.
✏️ Use any short pasta you have on hand.
3️⃣ Make the sauce
Sauté the garlic for 30 seconds, then stir in the flour. Add the milk little by little and continuously whisk until no visible lumps. Allow the sauce to bubble for around 5 minutes to thicken.
Stir in the cheese and whisk until incorporated. At this point, the sauce should be thickened to coat the back of your spoon. Don’t worry if it’s not smooth; it will be perfect after blending. Transfer the sauce to a blender and add half of the roasted butternut squash. Blend until smooth.
4️⃣ Assemble the mac and cheese
To assemble the dish, add the pasta to a large baking dish. Pour the sauce over and add the remaining half of the roasted butternut squash. Stir to combine.
5️⃣ Bake and Serve
Sprinkle with parmesan cheese and bake for 25 minutes, or until bubbly.
✏️ Allow the mac and cheese to cool for like 5 minutes for the sauce to soak in and settle.
Common questions
To keep the mac and cheese from drying out when reheating either in the microwave or on the stovetop, stir 1 tablespoon of milk into each 1 cup of mac and cheese before reheating.
No, you will not want to cover the pasta dish while baking because we want the top to get golden brown and slightly crispy.
Serve this as a vegetarian main course with a fresh green salad, air fryer broccoli or garlic roasted veggies, and some crusty bread. It’s also great as a side dish paired with roasted turkey breast, homemade meatloaf, or garlic butter chicken.
Storage recommendations
- Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through. Or on low heat on the stovetop until warmed through.
You may also like
- Butternut Squash Casserole
- Pumpkin Dump Cake
- Chickpea Butternut Squash Curry
- Creamy Pumpkin Alfredo
- Butternut Squash Mushroom Risotto
- Oven-Roasted Butternut Squash
Ohhh this was amazing!