Butternut Squash Mac and Cheese Recipe
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Butternut Squash Mac and Cheese combines everything you love about classic comfort food with a veggie-packed twist that feels just right for your table. It’s creamy, cheesy, and full of rich flavor, but it also sneaks in a healthy dose of butternut squash—perfect if you’re looking for a little balance in your meals.
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I love making Butternut Squash Mac and Cheese for family dinners or holiday gatherings because it’s a dish that checks all the boxes. It’s comforting, satisfying, and packed with a little extra goodness from the butternut squash. One of the best things about this recipe is how versatile it is—you can make it ahead, freeze it, and reheat it when you need it. That flexibility is a lifesaver when I’m juggling multiple dishes or planning for a busy weeknight.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Butternut Squash Mac and Cheese with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe is super simple to pull off if you follow these steps, and the result is totally worth it.
Roast the butternut squash
First, preheat your oven to 200°C (390°F).
Toss the butternut squash pieces with olive oil, a pinch of salt, and a little pepper.
Spread them on a baking tray (no crowding!) and roast for 25 minutes until tender and slightly caramelized. Mash it up until it’s nice and smooth, then set it aside.
Cook the macaroni
Bring a big pot of salted water to a boil and cook the macaroni until it’s just al dente—don’t overdo it! Once done, drain it well and set it aside.
Make the cheese sauce
In a saucepan over medium heat, melt the butter until it’s foamy. Stir in the flour and cook for a couple of minutes, whisking constantly, until it turns golden and is sandy.
Gradually pour in the milk while whisking to keep the sauce smooth. Let it simmer for about 5-10 minutes until it thickens up.
Add the mustard and three-quarters of the grated cheddar, stirring until it’s all melted and creamy.
Combine everything
Add the mashed butternut squash to the cheese sauce and stir it until it’s fully blended. Toss in the cooked macaroni and give it a good mix so every piece is coated in that velvety sauce.
Bake the dish
Spoon the mixture into a 9 x 13 baking dish, spread it out evenly, and sprinkle the remaining cheese on top. Pop it into the oven and bake for about 20 minutes until the top is bubbly and golden.
Once cooked, remove it from the oven and let it cool slightly before digging in!
Equipment
Ingredients
- 1 pound butternut squash peeled and cut into 3 cm pieces
- 2 tablespoons olive oil
- 2 cups macaroni pasta
- 3 tablespoons unsalted butter
- 2 tablespoons plain flour
- 2 cups whole milk
- 1 teaspoon English mustard
- ½ pound mature cheddar grated
Instructions
- Preheat the oven to 200°C (390°F). Place the butternut squash in a bowl, drizzle with olive oil, season with salt and pepper, and toss to coat. Spread the squash on a baking tray and roast for 25 minutes, or until it’s softened and lightly caramelized. Mash the roasted squash until smooth and set aside.1 pound butternut squash, 2 tablespoons olive oil
- Cook the macaroni in a large pot of salted boiling water according to package instructions, just until al dente. Drain and set aside.2 cups macaroni pasta
- In a medium saucepan, melt the butter over medium heat until it foams. Stir in the flour and cook, stirring constantly, for 2-3 minutes until the mixture is golden. Gradually whisk in the milk, ensuring the sauce stays smooth. Let the mixture simmer for 5-10 minutes until slightly thickened.3 tablespoons unsalted butter, 2 tablespoons plain flour, 2 cups whole milk
- Stir in the mustard and three-quarters of the grated cheese, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Add the mashed squash to the sauce and stir until fully combined. Add the cooked macaroni and mix well to coat the pasta evenly.1 teaspoon English mustard
- Transfer the mixture to a 9 x 13 baking dish. Sprinkle the remaining cheese evenly over the top. Bake for 20 minutes, or until the top is golden and bubbling. Let it cool slightly before serving.½ pound mature cheddar
- Serve and enjoy!
Notes
- Roast for Flavor: Roasting the butternut squash enhances its natural sweetness and adds a depth of flavor that boiling or steaming just can’t achieve. It also gives the sauce a rich, slightly nutty undertone.
- Smooth Squash: Make sure to mash the squash thoroughly or blend it into a puree. A smooth squash mixture ensures the sauce is creamy and cohesive.
- Thick Sauce Tip: Simmer the milk mixture long enough to thicken—it’ll help the sauce cling to the pasta.
- Cheese Selection: Mature cheddar adds bold flavor, but feel free to mix in another cheese, like parmesan, for variety.
- Season Well: Taste the sauce after adding the cheese and adjust the salt and pepper to suit your preference.
- Pasta Texture: Cook the macaroni to al dente so it doesn’t overcook in the oven.
- Crispy Topping: For an irresistible golden crust, sprinkle breadcrumbs mixed with a little melted butter over the cheese before baking. It adds a satisfying crunch to every bite.
- Optional Add-Ins: For a twist, stir in some sautéed spinach or crispy breadcrumbs for added texture.
Nutrition
Recipe Notes and Expert Tips
I’ve put together these tips to help you make the perfect Butternut Squash Mac and Cheese:
- Roast for Flavor: Roasting the butternut squash enhances its natural sweetness and adds a depth of flavor that boiling or steaming just can’t achieve. It also gives the sauce a rich, slightly nutty undertone.
- Smooth Squash: Make sure to mash the squash thoroughly or blend it into a puree. A smooth squash mixture ensures the sauce is creamy and cohesive.
- Thick Sauce Tip: Simmer the milk mixture long enough to thicken—it’ll help the sauce cling to the pasta.
- Cheese Selection: Mature cheddar adds bold flavor, but feel free to mix in another cheese, like parmesan, for variety.
- Season Well: Taste the sauce after adding the cheese and adjust the salt and pepper to suit your preference.
- Pasta Texture: Cook the macaroni to al dente so it doesn’t overcook in the oven.
- Crispy Topping: For an irresistible golden crust, sprinkle breadcrumbs mixed with a little melted butter over the cheese before baking. It adds a satisfying crunch to every bite.
- Optional Add-Ins: For a twist, stir in some sautéed spinach or crispy breadcrumbs for added texture.
How to Store Leftover Butternut Squash Mac and Cheese
If you have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, add a splash of milk to the pasta to refresh the sauce and keep it creamy. You can reheat it in the oven at 180°C (350°F) or in the microwave on a lower setting, stirring occasionally for even heating.
This dish also freezes well for up to three months. For best results, freeze it before baking, but you can also freeze it after it’s been cooked.
When you’re ready to enjoy it, thaw the frozen portions overnight in the fridge. Reheat gently in the oven or microwave, adding a bit of milk if the sauce has thickened too much during freezing.
If you freeze it before baking, add the cheese topping just before reheating to maintain that fresh, bubbly crust.
What to Serve With Butternut Squash Mac and Cheese
This dish is a hearty meal on its own, but you can pair it with a fresh green salad for a lighter contrast.
For a refreshing contrast, serve it alongside a crisp green salad with a tangy vinaigrette. The acidity from the dressing cuts through the creaminess of the mac and cheese, balancing out the flavors. Roasted vegetables, like Brussels sprouts, broccoli, or carrots, make an excellent companion, bringing a slightly caramelized, earthy flavor to the table.
If you’re looking for a protein boost, consider pairing it with roasted chickpeas or marinated tofu. Both options add a hearty texture without overpowering the dish. For an indulgent twist, garlic bread or warm dinner rolls are classic additions—perfect for soaking up any extra cheese sauce left on your plate.
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