Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese is a creamy & flavorful version of a comfort food classic. It is perfect for sneaking in extra veggies!

This Butternut Squash Macaroni And Cheese is not only delightfully creamy, it is also as nutritious as it is delicious. Use that delicious puree all week long in Butternut Squash Bisque, Butternut Squash And Quinoa Chili, or Roasted Butternut Squash Soup.

Light + Creamy Pasta dish

One of my favorite types of squash to cook with has to be butternut squash. It’s incredibly versatile and can be used in just about every way imaginable (even ravioli or chili!).

This time around I made a creamy pot of lightened-up comfort food: butternut squash macaroni & cheese.

I have to admit, my husband was super skeptical about how this dinner recipe would turn out, and I was too. I wanted to make sure that the flavor of the squash was present, but not overpowering. By subbing out some of the cheese for squash, it gave this macaroni a really thick and creamy base.

I think this has to be my new favorite macaroni. I mean how can I not love it? It’s cozy, comforting, and best of all lightened up!

The flavor and texture of the butternut squash is perfect for a dish like this—we loved it!! I hope you’ll give this recipe a try, I think you’ll love it too!

Making butternut squash macaroni and cheese

BUTTERNUT SQUASH. Cut the squash in half, remove the seeds or “guts,” brush it with olive oil, sprinkle on some salt and then place the halves face down on a parchment lined baking sheet. Bake at 425 degrees until fork tender. Place the squash into a food process or blender (or use an emulsion blender) to puree it and then use it in whatever you want! 

PASTA. Fill a dutch oven or heavy bottom stock pot with water, bring to a boil. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl.

SAUCE. In a glass measuring cup heat the 2 c. of milk for 45 seconds on HIGH in the microwave, set aside. Return the pot to low heat, melt the butter and sauté garlic and onion until translucent, then whisk in the flour. Bring the heat up to medium and cook for 1-2 minutes or until the mixture begins to bubble (but not brown). Add 1½ c. of the warm whole milk and whisk to combine. Bring the mixture to a boil, it will thicken substantially.

CHEESE. Add the butternut squash puree, salt and spices, continue whisking. Turn the heat down to low and add the cheddar cheese and parmesan, stirring constantly until it has melted into the sauce. Stir in the remaining ½ c. of milk.

COMBINE. Add the cooked pasta and stir to coat. Remove from the heat and garnish with additional cheese or desired toppings.

Tips + Variations

• Add in any extra veggies that you like. Broccoli, cauliflower, or asparagus would all be especially good choices.
• Canned pumpkin puree can be used instead of squash in this dish.
• Add in some protein with some cooked ham, chicken, or sausage.
• Smoked gouda, pepper jack, Mexican blend, or Mozzarella cheese can be used instead of the sharp cheddar.
• Add a bit of dried sage, dijon mustard, fresh rosemary, or extra garlic for some added flavor.
• Add some diced jalapenos or sprinkle in a little hot sauce for some extra spiciness.

Storing Info

STORE leftovers wrapped tightly for up to 4-5 days in the fridge.

To FREEZE leftovers, wrap them tightly with aluminum foil and store for up to 4 months.

To REHEAT frozen leftovers, bake in a 400 degree oven for 30 minutes, OR microwave on high for 3 minutes stirring halfway through cook time.

for More Macaroni And Cheese Recipes, try:

• Skillet Mac And Cheese
• Outrageous Macaroni And Cheese
• Instant Pot Macaroni And Cheese
• Cauliflower Mac And Cheese
• Traditional Macaroni And Cheese