Butternut Squash Mac and Cheese

Creamy butternut squash mac and cheese is like a cozy hug in a bowl. The butternut’s sweetness is perfectly complemented by fragrant onions and nutty garlic before being mixed with cheese for an indulgent, satisfying entree or side dish.

You can use fresh or frozen butternut squash for this recipe. And if you can’t get your hands on any butternut squash, feel free to swap it for other winter squash varieties that I’ll mention below, or even sweet potatoes! For more butternut squash recipes, try my butternut squash risotto, roasted butternut squash, and butternut squash soup.

Ingredients

Oil — I used olive oil, but you can use your preferred cooking oil.

Aromatics — onion and fresh garlic infuse the butternut squash cheese sauce with flavor. If you don’t have fresh onion or garlic, you can substitute with 1 tablespoon of onion powder and 1/2 teaspoon of garlic powder, stirring into the squash after it softens.

Butternut squash — you need 4 cups of peeled and diced butternut squash. Purchase a squash that is about 1¼ – 1½ pounds whole, and you will have enough cubed squash after it’s peeled and seeded.

Broth — vegetable broth helps to thin out the sauce and add flavor. You can use chicken broth as well.

Spices — black pepper and a little nutmeg add warmth.

Milk — whole milk adds richness to the creamy sauce.

Pasta — a short pasta is best, such as elbow macaroni, medium or large shells, or mini penne.

Cheese — cheese is one of the stars of the show in this recipe, so use freshly grated cheeses that you enjoy eating for a perfect cheese sauce. You need a melting cheese, such as sharp cheddar cheese, and a hard cheese with a nutty flavor, like parmesan.

Breadcrumbs — breadcrumbs and parmesan cheese form a crisp topping for the butternut mac and cheese.

How To Make Butternut Squash Mac and Cheese

1. Place a medium saucepan over medium heat. Add 2 tablespoons of oil, the chopped onion, and ½ teaspoon of salt. Cook until softened. Add the chopped garlic and cook for 2 more minutes.

2. Add the butternut squash cubes, vegetable broth, black pepper, and nutmeg to the saucepan and bring to a simmer. Cover and reduce the heat to medium-low. Cook for about 15 minutes or until the squash is fork-tender. Remove from the heat and transfer the mixture to a blender.

3. Add the milk to the blender. Vent the top of the blender to release steam and cover the opening loosely with a clean towel to prevent any messes. Puree until smooth.

4. Meanwhile, cook the pasta in a large pot of salted water until al dente, or about 1 minute less than the package instructions. Drain the pasta and return it to the pot.

5. Return the butternut squash mixture to low heat. Gradually add the grated cheddar cheese and then ¾ cup of Parmesan cheese in a few batches, stirring until the cheese is completely melted between each addition and you have a smooth sauce.

6. Pour the cheesy butternut squash sauce over the cooked pasta in the large pot and stir to coat.

7. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining ¼ cups of Parmesan cheese, and ¼ teaspoon of black pepper in a small bowl.

8. Transfer the cheesy pasta to a lightly greased 9×13-inch casserole dish. Sprinkle the breadcrumb mixture all over the top of the pasta. Bake at 375°F for 15 to 20 minutes until bubbling on the sides, and the breadcrumbs are nicely toasted. Let the mac n’ cheese rest for 5 minutes before digging in.

How to Cut a Butternut Squash

Cutting a butternut squash may seem intimidating, but it is so simple! Start by trimming off the top and bottom ends. Then, use a vegetable peeler to remove the outer skin. With a large chef’s knife, cut the squash in half lengthwise before scooping out the seeds and stringy bits with a spoon. Slice the butternut squash into 1-inch thick pieces and then chop it into cubes that are more or less the same size so they cook evenly.

Can I Use Other Types of Squash?

Yes! Kabocha squash, acorn squash, and pie pumpkins work well in this butternut squash mac and cheese recipe instead of butternut squash. You can also use sweet potatoes!

Variations

• Use different cheese: Instead of cheddar cheese, you can use gruyère, Swiss, fontina, goat cheese, or aged gouda. Freshly grated manchego, asiago, or pecorino romano are great swaps for parmesan cheese.
• Add herbs: For a gorgeous earthy flavor in the cheese sauce, stir 1 tablespoon minced fresh rosemary, thyme, or sage into the sauce after you puree it.
• Swap the topping: For a lighter, crispier topping, use panko breadcrumbs instead of regular breadcrumbs. You can also use French-fried onions in place of or in addition to breadcrumbs.
• Add protein or vegetables: Stir in 1 pound of browned sausage, cooked chicken, leftover turkey, chopped kale, or baby spinach when combining the sauce and pasta.

Serving Suggestions

Butternut squash mac and cheese makes a hearty, satisfying main dish and pairs well with a salad or vegetable side dish, such as roasted vegetable salad, kale salad, brussels sprout salad, air fryer green beans, or roasted carrots.

Butternut squash mac and cheese is also an excellent swap for traditional mac and cheese as a side dish on Thanksgiving with roasted turkey or for other comfort food meals like air fryer pork chops or Instant Pot whole chicken.

How to Make Ahead and Store Leftovers

Make-Ahead: You can prepare butternut squash mac and cheese up to 2 days in advance. After placing the pasta and cheese sauce mixture in the casserole dish (without the topping), cover it with plastic wrap and refrigerate. When you’re ready to bake, uncover, add the topping, and bake as directed.

Refrigerating Leftovers: Once cooled completely, transfer the butternut squash mac and cheese to an airtight container. It will keep well in the refrigerator for up to 5 days. Reheat servings in the microwave until warmed through.

Freezing Leftovers: You can freeze butternut squash mac and cheese for up to 3 months. Once cooled to room temperature, wrap the dish tightly in plastic wrap and aluminum foil and freeze. Thaw it overnight in the refrigerator. About an hour or so before you plan to reheat it, set the dish out on your counter so it can come close to room temperature, and remove the foil and plastic wrap. Cover with foil only and reheat in the oven at 350°F.

Pro Tips For Making This Recipe

• Use freshly grated cheese. Pre-shredded cheese contains anti-clumping agents that prevent it from melting into a creamy, smooth sauce.
• Use an immersion blender. Instead of blending the butternut squash using a regular blender, you can use an immersion blender instead.
• Make fresh breadcrumbs. To make breadcrumbs at home, remove the crusts from 3 to 4 slices of bread, then chop it into very fine crumbs. For larger pieces, you can crumble them with your fingers.
• Skip baking the macaroni and cheese. Once the pasta and cheese sauce are combined, cook over medium-low heat for 3 minutes to reheat. Toast the breadcrumbs separately in a skillet with a couple of tablespoons of butter. Serve the mac and cheese in bowls, then sprinkle the toasted breadcrumbs over the top.
• For an extra crispy breadcrumb topping, finish the mac and cheese under the broiler for 1 to 2 minutes.
• Fresh herb garnish: Garnish the top of the casserole with fresh thyme, chopped sage leaves, or chopped parsley if desired.

Frequently Asked Questions

If you’ve tried this butternut squash mac and cheese recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!

5 from 34 votes

Butternut Squash Mac and Cheese Recipe

An utterly decadent, gooey butternut squash mac and cheese packed with flavor! Serve it as an entree or side dish.

Save Recipe Saved! Print Recipe

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 545kcal

Author John Kanell

Video

Equipment

• ▢
  Medium Saucepan
• ▢
  Large Pot
• ▢
  Blender or immersion blender
• ▢
  9×13-inch or 3½ quart casserole dish

Ingredients

• ▢ 4 tablespoons olive oil divided
• ▢ 1 small yellow onion chopped (200g)
• ▢ ½ teaspoon salt
• ▢ 2 garlic cloves chopped
• ▢ 4 cups peeled and diced butternut squash (1 pound, 450g)
• ▢ 1½ cups vegetable broth (360mL)
• ▢ ½ teaspoon ground black pepper
• ▢ Pinch nutmeg
• ▢ 1 cup whole milk (240mL)
• ▢ 1 pound short pasta such as elbow macaroni, medium or large shells, or mini penne (450g)
• ▢ 8 ounces sharp cheddar cheese grated (226g)
• ▢ 1 cup freshly grated Parmesan Cheese divided (55g)
• ▢ 1 cup breadcrumbs (80g)

Instructions

• Preheat the oven to 375°F.
• Heat a medium saucepan over medium heat. Add 2 tablespoons of the olive oil, the onion, and ½ teaspoon of salt. Cook, stirring frequently, for 5 minutes until softened. Add the garlic and cook for 2 more minutes.
• Add the butternut squash, broth, black pepper, and nutmeg and bring to a simmer. Cover and reduce the heat to medium-low. Cook for about 15 minutes, until the squash is fork tender. Remove from the heat and transfer to a blender.
• Add the milk. Vent the top of the blender to release steam and cover the opening loosely with a clean towel. Puree until smooth, about 30 seconds. (You can also blend the squash mixture in the pot using an immersion blender.)
• Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 1 minute less than the package instructions. Drain the pasta and return it to the pot.
• Return the squash mixture to low heat. Gradually add the cheddar and then ¾ cup of Parmesan cheese in a few batches, stirring until the cheese is completely melted between each addition. Pour the cheese sauce over the pasta in the large pot and stir gently to coat.
• In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the remaining ¼ cups of Parmesan cheese, and ¼ teaspoon of black pepper. Stir well so that the oil coats all of the breadcrumbs.
• Transfer the pasta to a lightly greased 9×13-inch casserole dish. Sprinkle the breadcrumb mixture all over the top. Bake for 15 to 20 minutes until bubbling on the sides and the breadcrumbs are toasted. Let rest for 5 minutes before serving.

Notes

• Use freshly grated cheese. Pre-shredded cheese contains anti-clumping agents that prevent it from melting into a creamy, smooth sauce.
• Use an immersion blender. Instead of blending the butternut squash using a regular blender, you can use an immersion blender instead.
• Make fresh breadcrumbs. To make breadcrumbs at home, remove the crusts from 3 to 4 slices of bread, then chop it into very fine crumbs. For larger pieces, you can crumble them with your fingers.
• Skip baking the macaroni and cheese. Once the pasta and cheese sauce are combined, cook over medium-low heat for 3 minutes to reheat. Toast the breadcrumbs separately in a skillet with a couple of tablespoons of butter. Serve the mac and cheese in bowls, then sprinkle the toasted breadcrumbs over the top.
• For an extra crispy breadcrumb topping, finish the mac and cheese under the broiler for 1 to 2 minutes.
• Fresh herb garnish: Garnish the top of the casserole with fresh thyme, chopped sage leaves, or chopped parsley if desired.

Nutrition

Calories: 545kcal | Carbohydrates: 64g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 842mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6564IU | Vitamin C: 13mg | Calcium: 417mg | Iron: 2mg

*Nutrition Disclaimer

Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!