Butternut Squash Mac and Cheese

Why You’ll Love Butternut Squash Mac and Cheese Recipe

I like this recipe because it balances rich, cheesy flavor with the subtle sweetness of butternut squash. I also appreciate how the smoked gouda adds depth while the nutmeg brings a gentle warmth. I make this when I want comfort food that feels a bit special without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

⅔ cup cooked, mashed butternut squash – about 1 pound of squash before cooking or 3 cups diced squash
½ pound mezzi rigatoni – or any small shaped pasta such as elbow macaroni or penne
1 ¼ cup cheddar cheese – shredded
¾ cup smoked gouda cheese – shredded
½ cup parmesan cheese – shredded
¼ cup butter – unsalted
¼ cup flour
2 cups milk
1 teaspoon salt
½ teaspoon nutmeg – ground
⅛ teaspoon ground pepper
¼ teaspoon tabasco sauce

Directions

I start by preparing and mashing the butternut squash using the method that works best for me. I preheat the oven to 350°F and grease a 2-quart baking dish.

I cook the pasta just until al dente, using the minimum time listed on the package. While it cooks, I shred all three cheeses and set aside a small portion of each for topping later. I drain the pasta and leave it in the colander while I make the sauce.

Using the same pot, I melt the butter and whisk in the flour, stirring until the mixture is foamy. I slowly add the milk and keep stirring until it thickens into a creamy sauce. I remove the pot from the heat and stir in the cheddar, smoked gouda, parmesan, and mashed butternut squash. I season with salt, nutmeg, pepper, and tabasco, then fold in the cooked pasta.

I transfer everything to the prepared baking dish, cover it with foil, and bake for 20 minutes. I remove the foil, sprinkle the reserved cheese on top, and bake uncovered for another 15 minutes until hot and bubbly. I let it rest briefly before serving.

Servings and Timing

I make this recipe to serve 6 people. I usually spend about 40 minutes on prep and 30 minutes cooking, for a total time of around 1 hour and 10 minutes.

Variations

I sometimes swap the mezzi rigatoni for elbow macaroni or penne depending on what I have on hand. When I want a sharper flavor, I increase the cheddar slightly. For extra smokiness, I lean more heavily on the smoked gouda. I also like adding a pinch of paprika to the cheese sauce for a subtle kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave with a splash of milk to keep the sauce creamy. If I reheat a larger portion, I cover it with foil and warm it in the oven at 325°F until heated through.

FAQs

Can I make this recipe ahead of time?

I often assemble the dish ahead, cover it tightly, and refrigerate it. When I’m ready to bake, I add a few extra minutes to the oven time.

Can I use frozen or canned butternut squash?

I use frozen or canned squash when I want to save time. As long as it’s well mashed and measured correctly, it works perfectly.

What pasta shapes work best?

I like small shapes such as mezzi rigatoni, elbows, or penne because they hold the sauce well.

Can I make this gluten-free?

I substitute gluten-free pasta and use a gluten-free flour blend for the sauce when I need a gluten-free version.

Is the tabasco spicy?

I find the amount used adds flavor more than heat. I reduce or omit it if I want no spice at all.

Can I freeze this mac and cheese?

I freeze it after baking and cooling completely. I thaw it overnight in the refrigerator before reheating.

How do I keep the sauce creamy?

I avoid overcooking the pasta and always reheat with a little milk to maintain a smooth texture.

Can I add breadcrumbs on top?

I sometimes add breadcrumbs mixed with butter before the final bake for extra crunch.

What can I serve with this dish?

I like serving it with a simple green salad or warm biscuits for a complete meal.

Can I use different cheeses?

I experiment with different cheeses, but I keep at least one good melting cheese to maintain the creamy texture.

Conclusion

I enjoy making this butternut squash mac and cheese when I want comfort food with a twist. The creamy sauce, layered cheeses, and subtle squash flavor come together in a dish that feels cozy, satisfying, and worth sharing.