If you’re ready to savor a comforting classic with a vibrant twist, this Butternut Squash Mac And Cheese Recipe is bound to become your new favorite. It brilliantly marries the creamy richness of three cheeses with the natural sweetness and smooth texture of roasted butternut squash, elevating mac and cheese to a whole new level. Whether you’re cooking for a cozy night in or a special gathering, this dish delivers that warm, hearty indulgence with a splash of autumnal charm. It’s a perfect crowd-pleaser that feels both nostalgic and refreshingly wholesome.
Ingredients You’ll Need
The magic of this Butternut Squash Mac And Cheese Recipe lies in its simplicity and the quality of each ingredient. Every item plays a key role in creating layers of flavor, a luscious texture, and that gorgeous golden color that makes your mouth water just at first glance.
- Butternut squash (â…” cup cooked, mashed): Adds natural sweetness and a velvety texture that brightens the cheese sauce.
- Mezzi rigatoni or small pasta (½ pound): Perfect for holding onto the creamy sauce in every bite.
- Cheddar cheese (1 ¼ cup shredded): Classic sharpness that forms the backbone of flavor.
- Smoked gouda cheese (¾ cup shredded): Infuses a gentle smoky richness for complexity.
- Parmesan cheese (½ cup shredded + ¼ cup for topping): Offers a nutty depth and helps create a crispy topping if baking.
- Unsalted butter (¼ cup): Essential for creating the roux and adding richness.
- All-purpose flour (¼ cup): Thickens the sauce into a smooth, luscious consistency.
- Milk (2 cups): Use warm milk to blend seamlessly into the roux and cheese for the creamiest sauce.
- Salt (1 teaspoon): Brings out all the flavors perfectly.
- Ground nutmeg (½ teaspoon): A subtle warmth that enhances the cheese and squash.
- Ground pepper (â…› teaspoon): Just a touch to balance the sweetness.
- Tabasco sauce (¼ teaspoon): Adds an unexpected gentle kick that wakes up the dish.
- Panko breadcrumbs (1 cup): For an optional crisp, golden topping.
- Melted butter (2 tablespoons for topping): Helps the breadcrumbs turn perfectly crunchy and golden.
How to Make Butternut Squash Mac And Cheese Recipe
Step 1: Prepare Butternut Squash
Start by roasting your butternut squash to bring out its natural sweetness and create a smooth base for the sauce. Peel and cube the squash, toss it with a little olive oil, salt, and pepper, then roast at 400°F until tender. Once cooled slightly, mash or blend it until silky. This step is key because the roasted squash adds both vibrant color and a creamy texture that elevates your mac and cheese beyond the ordinary.
Step 2: Cook Pasta
While your squash is roasting or cooling, bring a large pot of salted water to a boil. Cook half a pound of mezzi rigatoni or your preferred small pasta until just al dente—this means it should have a slight bite to it because it will continue cooking when mixed with the sauce. Drain the pasta well but do not rinse; the starch on the noodles helps the sauce cling beautifully.
Step 3: Make the Roux
In a heavy-bottomed pot, melt a quarter cup of unsalted butter over medium heat. Whisk in a quarter cup of flour, stirring continuously for 2 to 3 minutes until the mixture turns a lovely light golden color. This roux is the foundation that will thicken your sauce into a silky, luxurious texture. Taking the time here makes all the difference in your finished dish.
Step 4: Create Cheese Sauce
Gradually whisk warm milk into the roux, making sure to keep the mixture smooth and lump-free. Continue stirring and cooking over medium heat for about 5 to 7 minutes until the sauce thickens to coat the back of a spoon. Lower the heat and season with salt, nutmeg, pepper, and a splash of Tabasco sauce. These seasonings marry the flavors wonderfully and add subtle layers of warmth and a hint of spice.
Step 5: Add Cheeses & Squash
Remove the pot from heat and begin folding in your cheeses. Start with the cheddar, followed by smoked gouda, then Parmesan, letting each melt fully before adding the next. Finally, stir in the mashed butternut squash. This combination ensures that your cheese sauce becomes creamy, flavorful, and beautifully balanced with that subtle sweetness and silky texture from the squash. It’s what makes this Butternut Squash Mac And Cheese Recipe truly stand out.
Step 6: Combine & Serve
Add your drained pasta into the cheese and squash sauce. Gently fold everything together to make sure each piece of pasta is lovingly coated. This step guarantees every bite delivers the perfect blend of cheesy, smoky, and sweet flavors. At this point, you can serve it warm straight from the pot for an irresistible, creamy experience.
Step 7: Optional Baking
If you want to add a golden, crunchy topping, preheat your oven to 375°F. Transfer the mac and cheese to a buttered 9×13-inch dish. Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the top. Bake for 20 to 25 minutes until bubbly and beautifully golden. Let it rest for a few minutes before serving to allow those crispy edges to set perfectly.
How to Serve Butternut Squash Mac And Cheese Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or thyme can add a lovely pop of color and fresh flavor that brightens the richness of the dish. For extra indulgence, a drizzle of browned butter or a few crispy sage leaves on top can turn every serving into a little culinary celebration.
Side Dishes
This recipe pairs wonderfully with something crisp and fresh to contrast its creamy texture. Think along the lines of a crisp green salad with a tangy vinaigrette or roasted Brussels sprouts with a balsamic glaze. These sides provide balance and round out your meal perfectly while letting your mac and cheese star shine.
Creative Ways to Present
Looking to impress your guests? Serve individual portions in ramekins topped with the crispy panko breadcrumb mix and bake until golden. Or transform leftovers into crispy croquettes—perfect for a party appetizer! The Butternut Squash Mac And Cheese Recipe is versatile and invites your creative touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. Properly stored, your Butternut Squash Mac And Cheese Recipe will keep deliciously for up to 3 days. The flavors actually develop more depth overnight, so it’s a perfect make-ahead meal.
Freezing
You can freeze portions in airtight containers or heavy-duty freezer bags for up to 2 months. While freezing slightly alters the dish’s creamy texture, it still reheats well—making this recipe an easy, ready-to-go comfort food for busy nights.
Reheating
To reheat, thaw if frozen, then warm gently on the stovetop over low heat with a splash of milk to restore creaminess. Alternatively, heat in the microwave in short bursts, stirring in between until hot throughout. If you baked it with topping, briefly broil or bake to revive that golden crispness.
FAQs
Can I use a different type of pasta?
Absolutely! While mezzi rigatoni works wonderfully, you can swap in elbow macaroni, shells, or even cavatappi. Just make sure to cook it al dente so the pasta stays firm and doesn’t turn mushy when mixed with the sauce.
Is it possible to make this recipe dairy-free?
You can try substituting the dairy ingredients with plant-based alternatives, such as vegan cheeses and unsweetened almond or oat milk. Keep in mind the flavor and texture will differ somewhat, but it can still be delicious with the natural richness from the butternut squash.
How do I know when the sauce has thickened enough?
The sauce is ready when it coats the back of a spoon and doesn’t run off easily. It will also look glossy and have a creamy, slightly thick texture—perfect for clinging to your pasta.
Can I prepare the Butternut Squash Mac And Cheese Recipe ahead of time before baking?
Yes! You can assemble the sauce and pasta mixture, then refrigerate it until you’re ready to bake. Just add the breadcrumb topping right before baking to ensure it remains crispy and golden.
What’s the best way to mash the roasted butternut squash?
For the smoothest texture, blend the roasted squash in a food processor or blender. If you prefer a little texture, using a potato masher works great too. Either way, aim for a creamy consistency that blends easily into your cheese sauce.
Final Thoughts
There is something so deeply satisfying about a warm bowl of mac and cheese, and this Butternut Squash Mac And Cheese Recipe brings a beautifully fresh and comforting twist that makes it truly unique. It’s creamy, flavorful, and just the right amount of indulgent with a subtle sweetness that keeps you coming back for more. I can’t wait for you to try it and add your own spin—because once you taste this dish, it’s bound to become a beloved staple in your kitchen too.
Print
Butternut Squash Mac And Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 53 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Butternut Squash Mac and Cheese blends rich cheddar, smoked gouda, and Parmesan cheeses with smooth roasted butternut squash for a comforting twist on a classic favorite. The pasta is cooked al dente and mixed into a velvety cheese sauce enriched with subtle spices and a hint of Tabasco. For an optional finishing touch, a crispy baked panko and Parmesan crumb topping adds texture and golden color, making this dish perfect for cozy family dinners or special occasions.
Ingredients
Pasta and Squash
- â…” cup cooked, mashed butternut squash
- ½ pound mezzi rigatoni or small shaped pasta
Cheese Sauce
- 1 ¼ cup shredded cheddar cheese
- ¾ cup shredded smoked gouda cheese
- ½ cup shredded Parmesan cheese
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- â…› teaspoon ground pepper
- ¼ teaspoon Tabasco sauce
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Prepare Butternut Squash: Preheat the oven to 400°F (200°C). If starting with a raw butternut squash, peel, deseed, and dice it. Toss the pieces with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Allow to cool slightly before mashing or blending until smooth. Measure out ⅔ cup of the mashed squash and set it aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add ½ pound of mezzi rigatoni or a similar small-shaped pasta and cook until al dente, approximately 6-8 minutes. Drain the pasta thoroughly without rinsing and set aside.
- Make Roux: In a large, heavy-bottomed pot, melt ¼ cup of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 2-3 minutes until the mixture is light golden and slightly bubbly, forming a roux.
- Create Cheese Sauce: Gradually whisk in 2 cups of warm milk into the roux until smooth. Continue whisking over medium heat for 5-7 minutes until the sauce thickens. Reduce heat to low and stir in 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce to season.
- Add Cheeses & Squash: Remove the pot from heat. Add the shredded cheeses—1 ¼ cup cheddar, ¾ cup smoked gouda, and ½ cup Parmesan—in batches, stirring until fully melted and smooth. Then stir in the ⅔ cup of mashed butternut squash until evenly combined.
- Combine & Serve: Add the cooked pasta to the cheese sauce and gently fold until every piece is coated evenly. Serve the mac and cheese warm for a creamy, comforting dish.
- Optional Baking: For a baked variation, preheat the oven to 375°F (190°C). Transfer the prepared mac and cheese into a greased 9×13 inch baking dish. In a small bowl, mix together 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this mixture evenly over the top. Bake for 20-25 minutes until the topping is golden brown and the dish is bubbly. Let it rest for 5-10 minutes before serving.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the cheese sauce.
- Do not rinse the pasta after draining to help the sauce adhere better.
- The Tabasco sauce adds a subtle heat and enhances the overall flavor but can be omitted for a milder dish.
- The breadcrumb topping is optional but adds a delightful crunch and texture contrast.
- You can substitute pasta shapes but smaller varieties such as mezzi rigatoni or penne work best to hold the sauce.
- Use full-fat milk for a creamier sauce; skim milk may make it less rich.
