There’s something wonderfully comforting about the first bite of creamy macaroni and cheese, especially when it’s infused with the earthy sweetness of butternut squash. Picture this: a cozy autumn evening, a warm bowl of Butternut Squash Mac and Cheese in hand, and the delightful aroma of melted cheddar filling your kitchen. This recipe combines the nostalgic, gooey goodness of classic mac and cheese with the vibrant flavors of fall, making it not just a dish, but an experience.
Whether you’re hosting friends for a potluck or simply seeking a satisfying weeknight meal, this rich and creamy casserole delivers smiles with every forkful. Plus, it’s versatile—feel free to swap in other squashes or even add in some greens to elevate your dish. Join me in embracing a healthier twist on comfort food that’s easy to prepare and guaranteed to impress your loved ones! Let’s dive into the delightful world of Butternut Squash Mac and Cheese!
Why is this Butternut Squash Mac and Cheese Recipe a must-try?
Comforting warmth: Picture a bowl of creamy goodness that wraps you in cozy flavors, perfect for chilly nights.
Easy preparation: With simple steps, you’ll create a dish that feels gourmet without the fuss!
Crowd-pleaser: It’s ideal for gatherings or family dinners, pleasing both young and adult palates.
Versatile options: Substitute butternut squash with pumpkin or acorn squash for a unique twist. Try adding greens or proteins for an extra heartiness!
Delicious leftovers: This dish stores beautifully, offering delightful meals for days. Don’t forget to reheat it for maximum tastiness!
Seasonal delight: Celebrate autumn with a recipe that captures the essence of the season. For more comforting dishes, check out our ultimate comfort food guide.
Butternut Squash Mac and Cheese Ingredients
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For the Pasta
• Dried Pasta (1 pound) – The backbone of this dish; consider gluten-free pasta if needed. -
For the Sauce
• Unsalted Butter (4 tablespoons) – Infuses richness; can be replaced with olive oil for a dairy-free option.
• Onion (1/2, finely chopped) – It forms a sweet base; shallots or leeks are good substitutes.
• Garlic (3 cloves, finely chopped) – Adds depth and aroma; garlic powder works if fresh isn’t available.
• Fresh Thyme Leaves (1 tablespoon) – Adds an herbal note; dried thyme (1 teaspoon) can be used instead.
• Flour (4 tablespoons) – Thickens the cheese sauce; look for a gluten-free blend if needed.
• Milk (2 cups, at room temperature) – Ensures creaminess; almond or oat milk can replace for dairy-free.
• Grated Aged/Sharp Cheddar (2 cups, 8 ounces) – Provides that rich cheese flavor; Gruyère or vegan cheese works as alternatives.
• Canned Butternut Squash (2 cans, 15 ounces each) – Offers sweetness and smoothness; use pumpkin puree or homemade roasted squash instead.
• Dijon Mustard (1 teaspoon) – Introduces a tangy element; can be omitted for milder flavors.
• Grated Nutmeg (1/4 teaspoon) – Adds warmth to the sauce; mace can be an alternative.
• Ground Cayenne Pepper (1/4 teaspoon) – Infuses a hint of heat; paprika is milder if preferred.
• Freshly Ground Black Pepper (1/4 teaspoon plus more to taste) – Provides backbone to the dish. -
For the Topping
• Fresh Breadcrumbs (2 cups) – Delivers crunch; panko is great for extra texture; crushed crackers work too.
• Chopped Fresh Sage (1.5 tablespoons) – Imparts an earthy flavor; thyme can substitute.
• Grated Parmesan Cheese (1 tablespoon) – Adds a savory touch to the breadcrumbs; omit for dairy-free.
• Melted Unsalted Butter (2 tablespoons) – Binds the topping; olive oil can replace it if needed.
This creamy and comforting Butternut Squash Mac and Cheese will surely become a favorite!
How to Make Butternut Squash Mac and Cheese
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook until just shy of package instructions, stirring occasionally. Drain and set aside to cool.
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Preheat the Oven: Set the oven temperature to 375°F (190°C) to prepare for baking the dish.
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Sauté Aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, garlic, thyme, and a pinch of salt. Sauté for about 5 minutes until the onions are soft and translucent.
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Make the Cheese Sauce: Add flour to the skillet and cook for 3 minutes, stirring constantly. Gradually whisk in the milk, cooking for about 3 minutes until the mixture thickens slightly. Remove from heat.
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Combine Cheese and Squash: Stir in the grated cheddar cheese until it melts completely. Mix in the canned butternut squash, Dijon mustard, nutmeg, cayenne, and black pepper. Taste and adjust seasoning if desired. Combine this mixture with the cooked pasta in a large bowl.
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Transfer to Baking Dish: Pour the pasta and cheese sauce into a greased 9″ x 13″ baking dish, spreading it evenly.
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Prepare the Topping: In another bowl, mix the fresh breadcrumbs, chopped sage, grated Parmesan, melted butter, salt, and pepper. Sprinkle the mixture evenly over the pasta.
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Bake to Perfection: Bake in the preheated oven for 25-30 minutes until the breadcrumbs are golden brown and the sauce is bubbling at the edges. Let cool slightly before serving.
Optional: Garnish with extra sage or a sprinkle of crushed red pepper for a little kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Butternut Squash Mac and Cheese
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Pasta Precision: Avoid mushy pasta by cooking it just shy of al dente, as it will continue to cook while baking.
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Make-Ahead Magic: Prepare this dish up to step 3 a day in advance and store it in the fridge. Allow it to come to room temperature before baking for easy prep.
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Cheesy Consistency: If the sauce seems too thick, gradually whisk in additional milk until you reach the desired creamy texture for your Butternut Squash Mac and Cheese.
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Breadcrumb Boost: For an extra crunch, use panko breadcrumbs instead of regular ones, or experiment with crushed crackers on top.
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Herbal Harmony: Fresh herbs like sage and thyme elevate the dish. Feel free to mix and match based on your taste preferences!
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Taste Adjustment: Always taste and adjust seasoning before baking to ensure that every forkful is as delightful as it should be!
Butternut Squash Mac and Cheese Variations
Feel free to let your creativity shine with these fun twists for your Butternut Squash Mac and Cheese.
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Pumpkin Swap: Replace butternut squash with canned pumpkin for a subtly different, yet equally delicious flavor.
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Greens Galore: Add cooked spinach or kale to the mix during the final combining stage for a burst of color and nutrition.
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Protein Boost: Incorporate diced cooked ham or shredded rotisserie chicken for a heartier dish that’s still comforting.
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Spicy Kick: Toss in a pinch of red pepper flakes or sriracha to add a nice warmth and enhance the flavors.
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Nutty Flavor: Mix in toasted pecans or walnuts into the breadcrumb topping for a delightful crunch and nutty depth.
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Cheese Lovers: Use a blend of Gruyère and cheddar for an incredibly rich and cheesy flavor experience.
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Herb Infusion: Experiment with fresh herbs like rosemary or parsley for a fragrant twist that brightens up the dish.
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Alternative Squash: Try acorn or delicata squash for a different take, both of which provide a delicious sweetness and texture.
Make Ahead Options
Preparing the Butternut Squash Mac and Cheese ahead of time is a fantastic way to save precious moments on busy weeknights! You can complete the dish up to step 3 and refrigerate it for up to 24 hours—just be sure to cover it tightly to maintain freshness. When you’re ready to bake, allow it to come to room temperature before proceeding with steps 6 through 8 to ensure even baking. If you have leftovers, this creamy mac and cheese can be stored in an airtight container for up to 3 days—just reheat in the oven to keep that delicious texture intact. With these make-ahead tips, you’ll enjoy a warm, comforting meal with minimal effort!
What to Serve with Butternut Squash Mac and Cheese?
Creating the perfect meal goes beyond just one dish; it’s about the harmonious symphony of flavors and textures. You’ll want to delight your guests with thoughtful pairings that elevate your Butternut Squash Mac and Cheese.
- Crispy Green Salad: A light, vibrant salad featuring mixed greens, cucumber, and a tangy vinaigrette complements the creamy richness beautifully.
- Roasted Brussels Sprouts: Their crisp exterior and tender inside, kissed with balsamic glaze, provide a perfect contrast to the mac and cheese’s softness.
- Garlic Bread: Warm, crusty garlic bread adds an irresistible crunch and savory aroma that rounds out your comforting meal.
- Sauteed Kale: Brighten your plate with sautéed kale, drizzled with olive oil and lemon juice for a fresh, earthy note that balances the richness of the cheese.
For a complete experience, serve the Butternut Squash Mac and Cheese with a glass of chilled white wine, like Chardonnay; the creamy texture matches wonderfully while cutting through the dish’s richness. A cozy pumpkin pie for dessert can bring this autumn-inspired feast to a perfect end, making your dinner unforgettable.
How to Store and Freeze Butternut Squash Mac and Cheese
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool before refrigerating to ensure freshness.
Freezer: For long-term storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat your Butternut Squash Mac and Cheese in the oven at 350°F (175°C) until warmed through, about 20 minutes, to restore its creamy texture.
Assembly Tip: If preparing ahead, follow steps 1-3, then cover and refrigerate before baking to streamline your cooking time.
Butternut Squash Mac and Cheese Recipe FAQs
What should I look for when selecting butternut squash?
Absolutely! When choosing butternut squash, look for smooth-skinned squash that feels heavy for its size. The color should be a solid tan or beige, and avoid any squash with dark spots all over or soft areas. If you’re using canned butternut squash, check the label for no added sugars or preservatives.
How should I store leftovers of Butternut Squash Mac and Cheese?
After enjoying your delicious dish, store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before refrigerating to maintain freshness. It’s best to reheat it in the oven rather than the microwave to retain the creamy texture.
Can I freeze Butternut Squash Mac and Cheese?
Very! To freeze your Butternut Squash Mac and Cheese, follow these steps:
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- Allow the dish to cool completely after baking.
- Cut it into portions and place them in airtight freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible.
- Label with the date and freeze for up to 3 months.
When you’re ready to enjoy it again, thaw the portions overnight in the fridge and reheat in the oven at 350°F (175°C) for about 20 minutes until heated through.
What if my cheese sauce turns out too thick?
If your cheese sauce seems too thick, don’t worry! Gradually whisk in a little more milk while cooking on low heat until you achieve the desired creamy consistency. This keeps the sauce smooth and luscious, perfect for coating the pasta evenly.
Are there any dietary considerations for this recipe?
Absolutely! This recipe can easily accommodate various dietary needs. For a gluten-free option, simply use gluten-free pasta and a suitable flour substitute. To make it dairy-free, opt for plant-based milk and cheese alternatives. Always double-check ingredients if allergies are a concern, such as avoiding common allergens like nuts and dairy.
Can I make Butternut Squash Mac and Cheese ahead of time?
Very! You can prepare it up to step 3 a day in advance. Simply cover the baking dish with plastic wrap or foil and refrigerate. Before baking, allow it to come to room temperature for about 30 minutes to ensure even cooking. This makes it a perfect dish for busy weeknights or gatherings!
Creamy Butternut Squash Mac and Cheese Recipe for Cozy Nights
Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook until just shy of package instructions, stirring occasionally. Drain and set aside to cool.
- Preheat the Oven: Set the oven temperature to 375°F (190°C) to prepare for baking the dish.
- Sauté Aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, garlic, thyme, and a pinch of salt. Sauté for about 5 minutes until the onions are soft and translucent.
- Make the Cheese Sauce: Add flour to the skillet and cook for 3 minutes, stirring constantly. Gradually whisk in the milk, cooking for about 3 minutes until the mixture thickens slightly. Remove from heat.
- Combine Cheese and Squash: Stir in the grated cheddar cheese until it melts completely. Mix in the canned butternut squash, Dijon mustard, nutmeg, cayenne, and black pepper. Taste and adjust seasoning if desired. Combine this mixture with the cooked pasta in a large bowl.
- Transfer to Baking Dish: Pour the pasta and cheese sauce into a greased 9" x 13" baking dish, spreading it evenly.
- Prepare the Topping: In another bowl, mix the fresh breadcrumbs, chopped sage, grated Parmesan, melted butter, salt, and pepper. Sprinkle the mixture evenly over the pasta.
- Bake to Perfection: Bake in the preheated oven for 25-30 minutes until the breadcrumbs are golden brown and the sauce is bubbling at the edges. Let cool slightly before serving.