This creamy butternut squash mac and cheese is a cozy dish that warms you up. The sweet squash blends perfectly with gooey cheese for a delightful twist on a classic meal!
Plus, it’s a sneaky way to get some veggies in your day! I always love adding a sprinkle of breadcrumbs on top for a bit of crunch. Give it a try, and I promise it will be a hit! 😊
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you’re short on time, canned pumpkin can be a good substitute, but keep in mind the flavor will be slightly different. I love the natural sweetness of roasted squash, which gives a unique flavor to the cheese sauce.
Cheese: Sharp cheddar brings a lovely bite to the dish. If you prefer something milder, you can use medium cheddar. For a twist, try gouda or Monterey Jack. Mixing a couple of cheeses often yields delightful results!
Pasta: Elbow macaroni is a classic choice, but you can switch it up based on your pantry. Cavatappi or shells will also work well and capture more cheese sauce, which is a bonus!
Milk: Whole milk gives a rich and creamy texture, but you can use 2% or even non-dairy alternatives like almond or oat milk. Just keep an eye on flavors with non-dairy options.
How Do I Make the Perfect Cheese Sauce?
Creating a luscious cheese sauce is key to this dish. Here is how to master it:
- Start by making a roux: Melt butter in a saucepan, then stir in flour for 1-2 minutes. This thickens your sauce.
- Gradually add milk, whisking continuously to avoid lumps. Cook until thick and bubbly, about 5 minutes. Remember, patience is key here!
- Incorporate your pureed butternut squash smoothly into the sauce. This gives it that creamy texture while adding nutrients.
- Finally, stir in the cheese until melted and smooth. Taste and adjust seasonings with salt and pepper!
With practice, you’ll be turning out perfect cheese sauce every time. Enjoy your cooking adventure!
Butternut Squash Mac and Cheese
Ingredients You’ll Need:
For the Pasta:
- 2 cups elbow macaroni
For the Butternut Squash:
- 1 small butternut squash (about 2-3 cups cooked and mashed)
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2%)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 15-20 minutes of prep time and approximately 30 minutes of cooking time, making it a total of about 45-50 minutes from start to finish. Perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
First, preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into cubes. Toss the cubes with a little oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until they are tender. If you’re in a hurry, you can also steam or boil the squash until it’s soft.
2. Cook the Pasta:
While the squash is roasting, bring a pot of salted water to a boil and cook the elbow macaroni according to the package directions until it’s al dente. Drain the pasta and set it aside for later.
3. Make the Squash Puree:
Once the butternut squash is done roasting, transfer it to a blender or food processor and puree it until smooth. Set the puree aside while you prepare the cheese sauce.
4. Start on the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about 1-2 minutes while constantly stirring. This mixture, called a roux, makes the sauce thicker.
5. Add the Milk:
Gradually whisk in the milk, continuing to stir until the mixture thickens and becomes smooth, which should take about 5 minutes. You’ll know it’s ready when it coats the back of a spoon.
6. Combine Squash and Seasoning:
Stir in the pureed butternut squash until it’s fully incorporated in the sauce. Then, add in the garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything well to combine all the flavors.
7. Mix in the Cheese:
Remove the sauce from the heat and stir in the shredded cheddar and Parmesan cheeses until they melt and the sauce is nice and creamy.
8. Combine Pasta and Sauce:
Now, add the cooked macaroni to the cheese and squash sauce, stirring gently to coat the pasta evenly with that delicious cheesy goodness.
9. Serve and Garnish:
Plate your creamy, comforting mac and cheese hot! Garnish each serving with a sprinkle of smoked paprika, extra Parmesan, and fresh chopped parsley for a pop of color and flavor. Enjoy every tasty bite!
Bon appétit and enjoy your Butternut Squash Mac and Cheese!
Can I Use Frozen Butternut Squash?
Absolutely! Frozen butternut squash is a great time-saver. Just make sure to thaw it first and drain any excess moisture before pureeing, so your cheese sauce doesn’t get watery.
How Can I Make This Dish Vegan?
To make this mac and cheese vegan, substitute the butter with olive oil or vegan butter, use non-dairy milk such as almond or oat milk, and swap the cheeses for vegan cheese alternatives. Nutritional yeast can also be added for a cheesy flavor!
Can I Prep This Dish Ahead of Time?
Yes! You can prepare the butternut squash puree and cheese sauce ahead of time. Store them separately in the fridge for up to 3 days. When you’re ready, simply cook the pasta, heat the cheese sauce, and mix them together.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of milk to retain creaminess if needed.
