Creamy Butternut Squash Mac (Printer view)

A creamy blend of roasted squash and cheeses with tender pasta for a warm, comforting meal.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook macaroni or shells according to package instructions until al dente. Drain and set aside.
03 - In a blender or food processor, puree the roasted squash with 1/2 cup of whole milk until smooth.
04 - In a large saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until the mixture thickens, about 3 to 4 minutes.
06 - Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard to the sauce. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
07 - Add cooked pasta to the cheese sauce and mix until evenly coated.
08 - For a crispy topping, transfer mixture to a greased baking dish. Combine panko crumbs with melted butter and parmesan, sprinkle evenly over the top, and broil for 2 to 3 minutes until golden brown.
09 - Serve hot, optionally garnished with extra cheese or chopped herbs.

# Expert Suggestions:

01 -
  • The butternut squash adds a natural sweetness and silky richness that makes regular mac and cheese taste a bit flat in comparison.
  • It's vegetarian, takes less than an hour, and tastes like you've been cooking all day.
  • The blend of sharp cheddar and Gruyère creates this complex, grown-up flavor that still feels comforting.
02 -
  • Don't skip the roasting step for the squash—boiling it makes it watery and dilutes the flavor, but roasting concentrates it into something golden and sweet.
  • If your sauce breaks or looks grainy, you've cooked it too fast or the temperature spiked too high; whisk in a splash of cold milk off heat and start over gently.
  • Grate your cheese fresh if you can; pre-shredded cheese has cellulose in it that prevents it from melting as smoothly.
03 -
  • Make the cheese sauce while the pasta cooks so everything finishes at the same time; timing is the only real trick here.
  • If you're making this ahead, store it in the fridge and reheat gently on the stovetop with a splash of milk to loosen it back up—the microwave works too but isn't as forgiving.
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