Why You’ll Love Butternut Squash Macaroni and Cheese Recipe
I love how creamy this macaroni and cheese becomes without requiring an overly complicated sauce. The pureed butternut squash blends smoothly into the roux-based cheese sauce and gives every piece of pasta a rich coating.
I also enjoy the combination of cheeses. Sharp cheddar provides plenty of bold flavor, mozzarella adds extra creaminess, and Parmesan brings a savory finish. Together, they balance the mild sweetness of the butternut squash.
Another reason I make this recipe is how easily it fits into a family dinner. I can prepare 8 servings in under an hour, and everything comes together on the stovetop without requiring additional baking time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 oz elbow macaroni or small pasta shells
2 cups butternut squash peeled & cubed
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk whole or 2%
1 cup sharp cheddar cheese shredded
½ cup mozzarella cheese shredded
¼ cup Parmesan cheese – grated
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch nutmeg optional
⅓ cup pasta water reserved – as needed for thinning
Directions
I cook the pasta until just al dente in a large pot of salted water. I reserve ⅓ cup of the pasta water, then drain the pasta and set it aside.
I steam or boil the butternut squash until very soft, about 10–12 minutes. I blend it until completely smooth using a blender or immersion blender.
I melt the butter in a saucepan over medium heat and whisk in the flour to form the base of the roux. I cook it for 1–2 minutes until lightly golden.
I slowly whisk in the milk, stirring constantly to keep the sauce smooth. I continue cooking for about 4–5 minutes, or until the mixture thickens.
I stir in the butternut squash puree, salt, pepper, garlic powder, onion powder, and nutmeg if I am using it.
I reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses. I continue stirring until all the cheese has melted and the sauce is smooth.
If I find that the sauce is too thick, I add a splash of the reserved pasta water until it reaches the consistency I want.
I fold the cooked pasta into the sauce until every piece is evenly coated.
I serve the Butternut Squash Macaroni and Cheese warm while the sauce is creamy and smooth.
Servings and Timing
I get 8 servings from this recipe, making it convenient for a family dinner or a larger meal.
I sometimes change the pasta shape and use small shells instead of elbow macaroni. I especially like shells because the creamy butternut squash cheese sauce settles into their centers.
When I want a stronger cheese flavor, I use an extra-sharp cheddar. I can also swap part of the cheddar for Gruyère for a nuttier and slightly more sophisticated flavor.
For a little heat, I add a small pinch of cayenne pepper or crushed red pepper flakes. I find that a little spice contrasts nicely with the natural sweetness of the butternut squash.
For extra vegetables, I sometimes fold in cooked broccoli, peas, or spinach. I make sure any additional vegetables are cooked and well drained so they do not water down the cheese sauce.
I can also add fresh herbs such as sage or thyme. I find that both pair especially well with the mild sweetness of butternut squash and give the dish a warm, savory flavor.
I can turn this into a baked macaroni and cheese as well. I transfer the finished pasta to a baking dish, add breadcrumbs or additional shredded cheese on top, and bake until the topping is golden and the sauce is bubbling.
Storage/Reheating
I let leftover Butternut Squash Macaroni and Cheese cool before transferring it to an airtight container. I store it in the refrigerator for up to 3-4 days.
When I reheat it on the stovetop, I place the macaroni in a saucepan over low heat and add a small splash of milk. I stir frequently until everything is heated through and creamy again.
For individual servings, I can also use the microwave. I add a little milk before reheating and stir partway through so the sauce heats more evenly.
I find that the sauce naturally thickens after refrigeration, so adding a small amount of milk during reheating helps restore its original creamy consistency.
FAQs
Can I use frozen butternut squash?
Yes. I can use frozen butternut squash when I want to save preparation time. I cook it until completely tender and drain away excess moisture before blending it into a smooth puree.
Can I make Butternut Squash Macaroni and Cheese ahead of time?
Yes. I can prepare it ahead of time and refrigerate it in an airtight container. When I am ready to serve it, I reheat it gently with a splash of milk to loosen the sauce.
Why is my cheese sauce too thick?
I find that the sauce can thicken as it sits or if the roux cooks with the milk for a little longer. I simply add some of the reserved pasta water until the sauce reaches the consistency I prefer.
Why should I reserve the pasta water?
I reserve some pasta water because it gives me an easy way to thin the sauce without making it watery. The starch in the pasta water also helps the sauce remain cohesive and cling to the pasta.
Can I use a different type of pasta?
Yes. I can use elbow macaroni, small shells, or another short pasta shape. I prefer shapes with curves, ridges, or small spaces that can hold plenty of the creamy cheese sauce.
What cheese works best with butternut squash?
I particularly like sharp cheddar because its stronger flavor balances the mild sweetness of the squash. Mozzarella contributes creaminess, while Parmesan adds a savory, slightly nutty finish.
Do I have to use nutmeg?
No. The nutmeg is optional. I like adding a small pinch because its warm flavor complements both the butternut squash and creamy cheese sauce, but I can leave it out without affecting the basic recipe.
How do I make the butternut squash puree smooth?
I cook the squash until it is extremely tender before blending it. I use a blender or immersion blender and continue blending until there are no noticeable pieces remaining.
Can I bake this macaroni and cheese?
Yes. After preparing the recipe on the stovetop, I can transfer it to a baking dish and add breadcrumbs or more cheese on top. I bake it until heated through and golden on the surface.
What can I serve with Butternut Squash Macaroni and Cheese?
I often serve it with a simple green salad, roasted vegetables, steamed broccoli, or sautéed greens. These simple sides balance the richness of the creamy cheese sauce.
Conclusion
I love Butternut Squash Macaroni and Cheese because it takes familiar comfort food and gives it a creamy, flavorful twist. The smooth butternut squash puree blends naturally with cheddar, mozzarella, and Parmesan to create a rich sauce that coats every piece of pasta.
Creamy Butternut Squash Macaroni and Cheese combines tender pasta with smooth butternut squash and a rich blend of cheddar, mozzarella, and Parmesan. The squash adds subtle sweetness, beautiful golden color, and extra creaminess to this comforting stovetop dinner.
Ingredients
12 oz elbow macaroni or small pasta shells
2 cups butternut squash, peeled and cubed
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole or 2% milk
1 cup sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch nutmeg, optional
⅓ cup reserved pasta water, as needed for thinning
Instructions
Cook the pasta in a large pot of salted water until just al dente. Reserve ⅓ cup of the pasta water, then drain the pasta and set aside.
Steam or boil the butternut squash until very soft, about 10-12 minutes. Blend with a blender or immersion blender until completely smooth.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, or until lightly golden.
Slowly whisk in the milk, stirring constantly to keep the sauce smooth. Cook for 4-5 minutes, or until thickened.
Stir in the butternut squash puree, salt, black pepper, garlic powder, onion powder, and optional nutmeg.
Reduce the heat to low. Add the cheddar, mozzarella, and Parmesan and stir until the cheeses are completely melted and the sauce is smooth.
If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.
Fold the cooked pasta into the butternut squash cheese sauce until evenly coated.
Serve warm while the sauce is creamy and smooth.
Notes
Frozen butternut squash can be used. Cook until completely tender and drain excess moisture before blending.
Small pasta shells are a good alternative to elbow macaroni because they hold plenty of sauce.
For a stronger cheese flavor, use extra-sharp cheddar or replace some of the cheddar with Gruyère.
Add a pinch of cayenne pepper or crushed red pepper flakes for a little heat.
Cooked broccoli, peas, or spinach can be folded into the finished macaroni for extra vegetables.
Fresh sage or thyme pairs well with the mild sweetness of butternut squash.
For baked macaroni and cheese, transfer the finished pasta to a baking dish, top with breadcrumbs or additional cheese, and bake until golden and bubbling.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy consistency.
