Butternut Squash Mac and Cheese Recipe
Butternut Squash Mac and Cheese is pure comfort in a bowl, marrying the creamy nostalgia of classic mac and cheese with the natural sweetness and vibrant color of roasted squash. Each forkful delivers velvety cheese sauce with hidden veggies, making it a favorite for both picky eaters and discerning foodies. Whether you serve it up on a chilly fall night or as a weeknight treat, this dish manages to be cozy, satisfying, and a little bit magical—all while sneaking in some extra nutrients.
Ingredients You’ll Need
All you need are a few wholesome ingredients to create this sunshine-hued Butternut Squash Mac and Cheese. Each item brings something special, from creamy richness to subtle spice, creating layers of flavor and that irresistible silky texture we crave.
- Elbow macaroni (12 oz): The classic pasta shape holds all the cheesy sauce in its perfect curves—but feel free to use your favorite noodle!
- Butter (2 tablespoons): Adds a buttery richness and helps sauté the garlic and squash.
- Garlic (2 cloves, minced): Infuses each bite with savory depth and aromatics for irresistible flavor.
- Butternut squash (2 cups, peeled and cubed): The star of the show, lending natural sweetness, creaminess, and that golden color.
- Vegetable broth (1 cup): Helps the squash cook quickly and adds a layer of umami-rich flavor.
- Milk (1/2 cup): Balances out the squash for a luscious, pourable sauce.
- Heavy cream (1/4 cup): Boosts the creaminess and silkiness of the sauce—so indulgent!
- Dijon mustard (1 teaspoon): Adds a subtle tang that makes the cheese pop.
- Ground nutmeg (1/4 teaspoon): Just a hint elevates the warmth and ties all the flavors together.
- Salt (1/4 teaspoon): Essential for bringing out every flavor note.
- Black pepper (1/4 teaspoon): A gentle touch of heat for balance.
- Sharp cheddar cheese (1 1/2 cups, shredded): Melts to creamy perfection and packs the classic mac and cheese punch.
- Parmesan cheese (1/2 cup, grated): Brings a salty-sweet nuttiness and creates the ultimate cheese pull.
How to Make Butternut Squash Mac and Cheese
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil. Toss in your elbow macaroni (or pasta of choice) and cook until just al dente—remember, they’ll finish up in the rich cheese sauce. Drain the pasta and set it aside, reserving a little of the cooking water in case you want to loosen the sauce later.
Step 2: Sauté the Squash and Garlic
While your pasta cooks, melt the butter in a medium saucepan over medium heat. Add the minced garlic, cooking for about a minute until it’s just fragrant (don’t let it brown!). Add your cubed butternut squash and let it sizzle and soften for 2-3 minutes, giving it a head start on becoming beautifully tender.
Step 3: Simmer the Squash
Pour in the vegetable broth and cover the saucepan. Let the squash simmer gently for 10-12 minutes, until it is fork-tender and all that golden sweetness is ready to blend. This gentle simmer also infuses the broth with a lovely earthy flavor.
Step 4: Blend the Sauce
Carefully transfer the hot squash mixture to a blender. Add the milk, heavy cream, Dijon mustard, nutmeg, salt, and black pepper. Blend until completely smooth and creamy—this is where the magic happens, turning humble squash into a velvety cheese sauce base!
Step 5: Enrich with Cheese
Pour the blended sauce back into your saucepan over low heat. Stir in the sharp cheddar and Parmesan cheeses, watching as they melt dreamily into a glossy, golden sauce. Taste and adjust seasoning if needed; feel free to sneak a spoonful (it’s irresistible!).
Step 6: Combine Pasta and Sauce
Add your drained pasta into the sauce and toss gently to coat every nook and cranny. If the sauce seems thick, mix in a splash of reserved pasta water. This Butternut Squash Mac and Cheese should be silky, creamy, and totally luscious. Serve it immediately while it’s bubbling and glorious!
How to Serve Butternut Squash Mac and Cheese
Garnishes
Take your Butternut Squash Mac and Cheese to the next level with a shower of fresh chives, a sprinkle of extra Parmesan, or a handful of buttery toasted breadcrumbs for irresistible crunch. Even a dash of smoked paprika or cracked black pepper adds a restaurant-worthy finish.
Side Dishes
It pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, roasted Brussels sprouts, or sautéed greens. For heartier appetites, try serving alongside grilled chicken or veggie sausages—this mac and cheese loves a little company on the plate!
Creative Ways to Present
For a playful twist, portion the Butternut Squash Mac and Cheese into individual ramekins and bake with a breadcrumb topping until golden and bubbling. Mini cast-iron skillets make for a rustic wow factor at dinner parties, or try serving in hollowed-out roasted squash halves for a truly show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Let any leftover Butternut Squash Mac and Cheese cool completely before transferring to an airtight container. It’ll keep happily in the refrigerator for up to four days, making it a superstar option for meal prepping or those midnight snack cravings.
Freezing
This dish actually freezes beautifully! Scoop portions into freezer-safe containers (leave a little space for expansion), and freeze for up to two months. Thaw overnight in the refrigerator before reheating, so your sauce stays beautifully smooth and doesn’t split.
Reheating
Warm individual portions gently on the stovetop over low heat or in the microwave in short bursts, stirring often. If the sauce gets too thick as it reheats, splash in a tablespoon of milk or broth until it returns to its creaminess. Stir patiently for the silkiest results.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash is a huge time-saver and works perfectly in this recipe. Just thaw and drain any excess water before sautéing so your sauce stays thick and creamy.
Is there a dairy-free or vegan version?
Yes! Substitute plant-based butter, non-dairy milk, and your favorite vegan cheeses. The sauce will still be creamy and flavorful, thanks to the natural richness of the butternut squash.
What’s the best way to get a crispy topping?
Sprinkle a mixture of breadcrumbs, a touch of melted butter, and extra Parmesan on top. Bake at 375°F for about 10 minutes until golden. This adds irresistible crunch to each forkful!
Can I add extra veggies or protein?
Feel free to mix in sautéed spinach, cooked peas, or roasted broccoli for extra color and nutrition. Shredded rotisserie chicken or crumbled tempeh make tasty protein additions too.
What pasta shapes work best for Butternut Squash Mac and Cheese?
Classic elbow macaroni is always a win, but shells, cavatappi, or rotini are fabulous for catching all that glorious sauce. Simply use what you love or have on hand!
Final Thoughts
I hope you’ll give this Butternut Squash Mac and Cheese a place at your table soon. It’s the best of mac and cheese—creamy, cheesy, and oh-so comforting—with the bonus of vibrant veggies in every bite. Grab a fork, serve it up hot, and get ready to fall in love with a new classic!
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Butternut Squash Mac and Cheese Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a comforting and creamy Butternut Squash Mac and Cheese, a perfect blend of classic flavors with a nutritious twist. This dish combines tender cubes of butternut squash with a rich cheese sauce, creating a velvety coating for al dente pasta. A wholesome and satisfying meal that’s ideal for cozy family dinners or gatherings with friends.
Ingredients
Main Ingredients:
- 12 oz elbow macaroni or pasta of choice
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
For Butternut Squash Sauce:
- 2 cups peeled and cubed butternut squash
- 1 cup vegetable broth
- 1/2 cup milk
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Prepare Butternut Squash Sauce: Saute garlic in butter, add squash and broth, simmer until tender. Blend with milk, cream, mustard, nutmeg, salt, and pepper.
- Mix in Cheese: Return sauce to heat, melt in cheddar and Parmesan. Add pasta and toss.
- Serve: Enjoy warm.
Notes
- For extra texture, bake the mac and cheese topped with breadcrumbs at 375°F for 10 minutes.
- You can use frozen butternut squash to save time, or add sautéed spinach or peas for more veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
