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- 2 cups elbow macaroni - 2 cups butternut squash, peeled and diced - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups sharp cheddar cheese, grated - 1 cup Gruyère cheese, grated - 2 cups milk - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup breadcrumbs (for topping) - 2 tablespoons melted butter (for topping) The main ingredients make this dish creamy and rich. The butternut squash adds a sweet flavor. The elbow macaroni gives it that classic comfort feel. I love using sharp cheddar and Gruyère for a blend of taste. You can add a bit of nutmeg for warmth. Fresh herbs like thyme or sage also boost flavor. Try adding a pinch of cayenne for heat. A splash of lemon juice adds brightness. While I love cheddar and Gruyère, you can mix it up! Mozzarella adds stretchiness. Fontina brings a creamy texture. Parmesan can give a salty kick. Feel free to experiment with your favorites! {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 2 cups of elbow macaroni. Cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside. You want it firm yet tender. This will hold up well in the cheese sauce. Next, take 2 cups of diced butternut squash. Steam it for about 10-12 minutes until it’s soft. You can use a steamer basket or a pot with a lid. Once soft, place the squash in a blender or food processor. Add a splash of milk to help it blend smoothly. Blend until it's creamy and free of lumps. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and sauté for about 5 minutes. It should be soft and see-through. Then, stir in 2 minced garlic cloves for one more minute. Now, lower the heat and mix in your butternut squash puree. Pour in 2 cups of milk, add 1 teaspoon of Dijon mustard, and sprinkle in ½ teaspoon of smoked paprika. Season with salt and pepper. Keep stirring until heated through. Gradually add 2 cups of sharp cheddar and 1 cup of Gruyère cheese. Stir until melted and smooth. Combine the cooked macaroni with the cheese sauce. Mix well to coat all the pasta. Transfer this mixture to a greased 9x13 inch baking dish. In a small bowl, mix ½ cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle this evenly over the top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Look for a golden and crispy top. Let it cool for a few minutes before serving. Enjoy your creamy butternut squash mac and cheese! To make your mac and cheese extra creamy, use fresh cheese. Grate your cheddar and Gruyère right before cooking. Fresh cheese melts better than pre-shredded cheese, which often has additives. Also, slowly add the cheese to the warm butternut squash puree. This helps it melt smoothly. Stir constantly until it becomes a rich, velvety sauce. You can adjust the milk to get your desired creaminess. When steaming butternut squash, cut it into small, even pieces. This ensures it cooks evenly. Steam for about 10-12 minutes until fork-tender. Avoid overcooking, as it can become mushy. If you want to add more flavor, sprinkle some salt and pepper on the squash before steaming. This enhances the taste in your mac and cheese. For a crunchy topping, mix breadcrumbs with melted butter. This helps them brown nicely in the oven. You can add herbs or spices to the mix for extra flavor. Consider using garlic powder or Italian seasoning. Spread the breadcrumb mixture evenly over the mac and cheese before baking. This gives a great texture contrast to the creamy pasta. Pro Tips Perfectly Cooked Pasta: Always cook your macaroni al dente, as it will continue to cook in the oven and absorb some of the sauce. Flavor Boost: For an extra layer of flavor, consider adding a pinch of nutmeg to the cheese sauce; it pairs beautifully with the butternut squash. Cheese Variations: Feel free to mix different types of cheese, such as mozzarella or fontina, for a unique taste and texture in your mac and cheese. Make Ahead: You can prepare the mac and cheese ahead of time and refrigerate it before baking. Just extend the baking time by a few minutes if baking from cold. {{image_2}} To make a vegan version of butternut squash mac and cheese, swap out the dairy. Use plant-based milk like almond or soy milk. Replace the cheese with vegan cheese alternatives or nutritional yeast for a cheesy flavor. This will keep your dish creamy and rich without using animal products. You can also add in some cashews for extra creaminess. Just soak them in water overnight and blend them with the squash puree. For a gluten-free dish, switch the elbow macaroni to a gluten-free pasta. There are many options made from rice or chickpeas. Make sure to check the labels to avoid gluten. The rest of the recipe remains the same. You can still enjoy that creamy butternut squash flavor without any gluten. You can change the cheese types to create new flavors. Try using mozzarella for a stretchier texture or feta for a tangy kick. Mixing in spices can also add depth to your dish. Consider adding cayenne pepper for heat or Italian herbs for a twist. Experiment with your favorites to find the perfect blend that excites your taste buds! To store leftover mac and cheese, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. Store it in the fridge for up to three days. Label the container with the date. This helps you track how long it has been stored. When reheating, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the mac and cheese in a baking dish. Add a splash of milk to keep it creamy. Cover it with foil to prevent drying out. Heat for about 20 minutes. Stir halfway through for even warming. You can also use the microwave. Heat in short bursts, stirring after each one. You can freeze butternut squash mac and cheese for later. Let it cool completely. Divide it into portions and place them in freezer bags. Press out air before sealing to avoid freezer burn. It stays good for up to three months. To reheat, thaw in the fridge overnight. Then, follow the reheating tips for the best results. Yes, you can use frozen butternut squash. It saves time and is just as tasty. Just make sure to thaw it first. After thawing, you can steam it until soft. Then, blend it into a creamy puree. This works well in the recipe. Serve your mac and cheese with a fresh salad. A green salad with a light vinaigrette complements the dish well. You can also add roasted veggies for a nice crunch. Another option is garlic bread for a cozy meal. These sides balance the creamy mac and cheese perfectly. To lighten butternut squash mac and cheese, use low-fat milk instead of whole milk. You can also try reducing the amount of cheese. Using less cheese still keeps the flavor rich. Adding more butternut squash increases fiber and reduces calories. These changes make it healthier without losing taste. Yes, you can make butternut squash mac and cheese ahead of time. Prepare the dish and store it in the fridge. Just cover it well to keep it fresh. When ready to eat, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. This way, you enjoy a warm meal with minimal effort. In this article, we explored how to make butternut squash mac and cheese. We discussed the main ingredients, optional flavor enhancers, and suggested cheese combos. I shared step-by-step instructions, tips for a creamy texture, and variations like vegan and gluten-free options. Finally, we covered storage and reheating methods. This dish is not just tasty; it’s a great way to add veggies to meals. You can enjoy this mac and cheese freshly baked or as leftovers. It's versatile, fun, and sure to impress. Enjoy making it your own!

Butternut Squash Mac and Cheese

A creamy and cheesy pasta dish with the added sweetness of butternut squash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Gruyère cheese, grated
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon smoked paprika
  • Salt and pepper to taste
  • 0.5 cup breadcrumbs (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • While the pasta cooks, steam the diced butternut squash until tender, about 10-12 minutes. Transfer to a blender or food processor, adding a splash of milk to create a smooth puree, and blend until creamy.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Reduce the heat to low and add the butternut squash puree to the skillet with the onions and garlic. Stir in the remaining milk, Dijon mustard, smoked paprika, salt, and pepper. Mix until well combined and heated through.
  • Gradually add the grated cheddar and Gruyère cheeses, stirring until fully melted and smooth.
  • Combine the cooked macaroni with the cheese sauce, mixing well to ensure all pasta is covered.
  • Transfer the mac and cheese mixture to a greased 9x13 inch baking dish.
  • In a small bowl, mix the breadcrumbs with melted butter, then sprinkle evenly over the top of the mac and cheese.
  • Bake in the preheated oven for 25-30 minutes, until the top is golden and crispy.
  • Allow to cool for a few minutes before serving.

Notes

Serve hot, drizzled with olive oil and topped with fresh herbs for added color.
Keyword butternut squash, mac and cheese, pasta