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- 8 ounces elbow macaroni - 2 cups butternut squash, peeled and diced - 2 tablespoons olive oil - 1 onion, finely chopped - 2 cloves garlic, minced To start, we need elbow macaroni. It holds the cheese sauce well. Next, we’ll use butternut squash. This gives a sweet and creamy base. The squash needs to be peeled and diced into small cubes. Olive oil will help roast the squash and add flavor. For the aromatics, we’ll add onion and garlic. They will make the dish smell great as they cook. - 1 ½ cups shredded sharp cheddar cheese - ½ cup grated Parmesan cheese - 1 teaspoon ground nutmeg - 1 teaspoon smoked paprika - Salt and pepper to taste Now, let’s talk cheese. Sharp cheddar cheese is key for that rich flavor. Parmesan cheese adds a nice touch of saltiness. We’ll also add ground nutmeg and smoked paprika. These spices enhance the taste and give warmth. Of course, we need salt and pepper to bring it all together. - 1 ½ cups vegetable broth - 1 cup milk (or plant-based milk) For our sauce, we need liquid. Vegetable broth adds depth. You can also use milk or plant-based milk for creaminess. This mix will blend beautifully with the cheese and squash. {{ingredient_image_1}} To cook the pasta, bring a large pot of salted water to a boil. Make sure it’s nice and salty; this adds flavor! Add 8 ounces of elbow macaroni to the boiling water. Cook it according to the package instructions until it's al dente, which means it should be firm but not hard. Once done, drain the macaroni and set it aside. Next, we roast the butternut squash. Preheat your oven to 400°F (200°C). Take 2 cups of peeled and diced butternut squash. Toss it with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread it out so it cooks evenly. Roast for about 20-25 minutes until it’s tender and has a nice caramel color. This brings out its sweet flavor. Now, let’s make the sauce. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add 1 finely chopped onion and cook it until it's soft, about 5 minutes. Then, add 2 minced garlic cloves and sauté them for about 1 minute. You want that garlic to smell great! Once the squash is done roasting, add it to the skillet. Pour in 1 ½ cups of vegetable broth and 1 cup of milk. Add 1 teaspoon of ground nutmeg and 1 teaspoon of smoked paprika. Bring this mixture to a gentle simmer. Use an immersion blender to puree everything until it’s smooth and creamy. Now, we mix it all together. Stir in 1 ½ cups of shredded sharp cheddar cheese and ½ cup of grated Parmesan cheese into the sauce. Mix until the cheese melts and combines well. Taste it and add salt and pepper if needed. Next, take the drained macaroni and mix it with the cheese sauce. Stir well to make sure every piece of pasta is coated. If you want a baked version, transfer your mac and cheese into a baking dish. Sprinkle some extra cheese on top for that golden crust. Bake it in the oven at 350°F (175°C) for 15-20 minutes. You want it bubbly and golden on top. When it’s ready, take it out and let it cool for a minute. For a pretty touch, garnish with fresh chopped parsley. This adds a nice pop of color and freshness. Serve it warm and enjoy your creamy butternut squash mac and cheese! To start, choose a firm butternut squash. Look for one that feels heavy for its size. The skin should be smooth and free of blemishes. To prepare it, peel the squash carefully with a sharp knife. Then, cut it in half and scoop out the seeds. Dice it into small cubes for even cooking. Roasting enhances the flavor. Toss your cubes with olive oil, salt, and pepper. Roast them at 400°F for about 20-25 minutes. This brings out the sweetness and makes the squash tender. For the best flavor, use sharp cheddar cheese. It melts well and has a strong taste. Combine it with grated Parmesan for a rich flavor boost. You can also try gouda or fontina for a different twist. If you want it spicier, add pepper jack cheese. Mix your cheeses into the sauce until they melt. Taste as you go to find your favorite blend. The sauce should be creamy and smooth. If it’s too thick, add more milk or vegetable broth. If it’s too thin, cook it a bit longer on low heat. An immersion blender helps make the sauce velvety. Blend the roasted squash with the broth and milk until smooth. Add nutmeg and smoked paprika for extra flavor. Mix in your cheese slowly to keep it creamy. Remember to stir well to coat all the pasta evenly. Pro Tips Choose the Right Cheese: Use a combination of sharp cheddar and Parmesan for a well-rounded flavor that enhances the creaminess of the sauce. Texture Matters: For extra creaminess, blend the sauce until completely smooth, ensuring there are no lumps from the butternut squash. Add a Crunch: If baking, consider topping your mac and cheese with breadcrumbs mixed with a bit of melted butter for a delicious crunchy texture. Season to Taste: Don’t forget to taste your sauce before mixing with the pasta; adjust the seasoning to your preference for the best flavor. {{image_2}} You can easily make a vegan version of butternut squash mac and cheese. For this, swap the cheese with plant-based cheese. Look for brands that melt well. You can also replace the milk with almond or oat milk. These choices keep the dish creamy. Nutritional yeast can add a cheesy taste too. It is packed with vitamins and adds a nice flavor. If you need a gluten-free meal, choose gluten-free pasta. Many stores sell options made from rice or chickpeas. They cook similarly to regular pasta. Just check the cooking time on the package. This way, you can enjoy the same creamy sauce without the gluten. Want to boost the protein in your dish? You can add cooked chicken or beans. Cooked chicken works well; just chop it into small pieces. If you prefer beans, try black beans or chickpeas. Add them when you mix the pasta with the cheese sauce. This makes the dish heartier and more filling. To keep your Butternut Squash Mac and Cheese fresh, store it in an airtight container. Let it cool before sealing. You can refrigerate it for up to four days. If you want to keep it longer, freeze it. Place it in a freezer-safe container, and it will last for about three months. Remember to label the container with the date! When you're ready to enjoy leftovers, reheat them gently. You can use the microwave or the oven. If using a microwave, cover the dish to keep moisture. Heat in short bursts to avoid drying out. For the oven, preheat to 350°F (175°C) and bake for about 20 minutes. Add a splash of milk to keep it creamy. Butternut Squash Mac and Cheese can last in the fridge for four days. If frozen, it will stay good for three months. After that, the taste and texture may change. Always check for any signs of spoilage before eating. To make Butternut Squash Mac and Cheese creamy, focus on the sauce. Use plenty of cheese, like sharp cheddar and Parmesan. Blend roasted butternut squash with milk and broth for a smooth base. Adding nutmeg and smoked paprika enhances flavor and richness. - Use high-quality cheeses for the best melt. - Blend the sauce well until it is smooth. - Adjust the milk to achieve desired creaminess. Yes, you can make this dish ahead of time. Cook the macaroni and prepare the sauce separately. Let the sauce cool and store it in the fridge. Mix the pasta and sauce when you are ready to bake or serve. - Refrigerate the sauce for up to 3 days. - Combine just before baking to keep it fresh. - Add a splash of milk if the sauce thickens. You can use other vegetables if you don't have butternut squash. Sweet potatoes or pumpkin work well. Both add natural sweetness and a creamy texture. Cauliflower is another option for a lighter dish. - Sweet potatoes give a similar flavor. - Pumpkin adds a great fall taste. - Cauliflower provides a lighter base. Butternut Squash Mac and Cheese can be healthy with the right choices. It has vitamins from squash and protein from cheese. Use whole grain pasta for added fiber. You can also adjust cheese amounts for fewer calories. - Butternut squash is rich in vitamins A and C. - Cheese adds protein but watch portions for calories. - Whole grain pasta boosts fiber content. This blog covered how to make Butternut Squash Mac and Cheese in detail. You learned about the main ingredients, steps to cook, and tips for the best flavor. I also shared storage tips and answered common questions. Making this dish can be a fun way to enjoy veggies. Whether you pick the classic or a vegan twist, this recipe is a winner. Enjoy your creamy mac and cheese!

Creamy Butternut Squash Mac & Cheese

A deliciously creamy mac and cheese made with roasted butternut squash and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups vegetable broth
  • 1 cup milk (or plant-based milk)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon smoked paprika
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  • Once the squash is roasted, transfer it to the skillet with the onions and garlic. Pour in the vegetable broth and milk, add nutmeg and smoked paprika, and bring to a gentle simmer. Use an immersion blender (or transfer to a blender) to puree the mixture until smooth and creamy.
  • Stir in the cheddar and Parmesan cheese into the sauce, mixing until melted and well combined. Taste and adjust seasoning with salt and pepper.
  • Combine the cooked macaroni with the cheese sauce, stirring to ensure even coverage.
  • If you prefer a baked version, transfer the mac and cheese to a baking dish, sprinkle with additional cheese, and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.
  • Once ready, garnish with fresh parsley before serving.

Notes

For a baked version, add extra cheese on top before baking.
Keyword butternut squash, mac and cheese, vegetarian