Butternut Squash Mac and Cheese
50 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 50 min |
Introduction
This butternut squash mac and cheese is extra creamy, cozy, and comforting, with a silky sauce that clings to every noodle.
Sweet roasted squash blends with sharp cheddar and nutty Gruyère for a rich, velvety sauce that tastes indulgent yet light.
It is perfect for weeknight dinners, holiday tables, or anytime you want a crowd-pleasing, family-friendly twist on classic mac.
Ingredients (4 servings)
Ingredients for the Squash Base:
Ingredients for the Cheese Sauce:
Ingredients for the Pasta:
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How to Make Butternut Squash Mac and Cheese
-
Prep the squash and aromatics
Peel the butternut squash if needed, then cut it into even 1-inch cubes for quick, uniform cooking.
Chop the onion into small pieces so it softens quickly and blends smoothly into the squash base.
Smash and peel the garlic cloves so they release more flavor into the broth as they simmer.
-
Simmer the squash base
Add the squash, onion, garlic, vegetable broth, bouillon powder, salt, and black pepper to a medium pot.
Bring to a boil over medium-high heat, then reduce to a simmer and cook until the squash is very tender.
Plan for about 12 to 15 minutes, and check by piercing a cube with a fork or knife.
-
Blend the squash until silky
Carefully transfer the hot squash mixture to a blender, or use an immersion blender directly in the pot.
Blend until completely smooth and velvety, then taste and adjust the salt or pepper if needed.
Set the squash puree aside near the stove so it stays warm while you cook the pasta and sauce.
-
Cook the macaroni
Bring a large pot of well-salted water to a rolling boil over high heat.
Add the elbow macaroni and cook until just shy of al dente, usually 1 minute less than package directions.
Reserve about 1 cup of the starchy cooking water, then drain the pasta and set it aside.
-
Start the cheese sauce base
In a large saucepan or Dutch oven, melt the butter over medium heat until foamy but not browned.
Whisk in the flour to form a smooth paste, and cook 1 to 2 minutes to remove raw taste.
The mixture should smell slightly nutty and look thick and bubbly but not browned.
-
Add milk and melt in the cheeses
Slowly pour in the milk while whisking constantly, smoothing out any lumps to create a creamy white sauce.
Cook, whisking often, until the sauce thickens enough to coat the back of a spoon.
Turn the heat to low, then add the cheddar, Gruyère, mustard powder, and smoked paprika in small handfuls.
Stir after each addition until the cheese is fully melted and the sauce is smooth and glossy.
-
Blend in the squash puree
Whisk the warm squash puree into the cheese sauce until the color is even and the texture looks silky.
If the sauce seems too thick, loosen it with a splash of reserved pasta water or extra milk.
Taste and adjust the seasoning, adding a pinch more salt, pepper, or smoked paprika if you like.
-
Combine pasta and sauce
Add the drained macaroni to the pot of squash cheese sauce and stir gently to coat every piece.
If needed, add more pasta water a little at a time until the sauce looks creamy and slightly loose.
Let the mac and cheese sit for 2 to 3 minutes so the sauce thickens and clings to the pasta.
-
Serve
Spoon the butternut squash mac and cheese into warm bowls and garnish with extra black pepper if you like.
Serve right away while the sauce is at its creamiest and the pasta texture is still perfect.
Substitutions
- Butternut squash -> Canned pumpkin puree
- Use an equal volume of canned pumpkin puree instead of squash cubes for a similar color and creamy texture. The flavor will be slightly earthier and less sweet, so taste the sauce and add a small pinch of sugar if you want balance.
- Gruyère -> Fontina or smoked Gouda
- Mild, melty Fontina gives the sauce a super smooth, stretchy texture with a gentle nuttiness similar to Gruyère. Smoked Gouda adds a fun, campfire-style smokiness that pairs beautifully with the sweet squash without overwhelming it.
- Sharp cheddar -> Pepper jack
- Swap the sharp cheddar for pepper jack if you like gentle heat and extra flavor from the peppers. The sauce stays creamy and stretchy, but you get a little kick that keeps each bite more exciting.
Tips
- Roast the squash for deeper flavor
- For extra sweetness, roast the squash cubes at 400°F until caramelized, then blend with the broth instead of simmering. This adds roasty notes and keeps the sauce from tasting too mild.
- Grate your own cheese
- Freshly grated cheese melts more smoothly than pre-shredded blends, which often contain anti-caking starches that make sauces grainy. Use the fine holes of a box grater so the cheese integrates quickly into the hot béchamel.
- Control the sauce thickness
- The sauce should look slightly thinner than you want, because it thickens as it cools and clings to the pasta. Use small splashes of pasta water to thin, or a small handful of cheese to thicken.
- Salt the pasta water generously
- The pasta water should taste like the sea, which seasons the noodles from the inside as they cook. Well-seasoned pasta means you will not need to overload the sauce with extra salt.
- Hold and reheat without drying out
- If making ahead, keep the sauce and pasta separate, then combine and warm gently with splashes of milk or water. Reheat on low, stirring often, so the cheese does not split or turn oily.
Nutrition Facts *
| Energy | 656 | kcal |
|---|---|---|
| Protein | 26 | g |
| Total Fat | 22 | g |
| Carbohydrates | 85 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cheese sauce turn grainy or separate?
- Grainy sauce usually comes from overheating the cheese or boiling the sauce after the cheese is added. Keep the heat on low once you add cheese, and stir constantly until everything is just melted. Using freshly grated cheese and avoiding very low fat milk also helps the sauce stay smooth.
- What if my sauce is too thick or too thin?
- If the sauce is too thick, whisk in warm pasta water or milk, a splash at a time. If it is too thin, simmer it for a few minutes or add a small handful of extra cheese. Remember it will thicken slightly once mixed with pasta and cooled a bit.
- Can I use frozen butternut squash instead of fresh?
- Yes, frozen squash works well and saves prep time, since it is already peeled and cubed. Simmer it directly from frozen in the broth until completely tender, then blend as directed. You might need a few extra minutes of simmering, because the pieces start icy cold.
- Can I bake this mac and cheese with a crunchy topping?
- Yes, transfer the mixed mac and cheese to a greased baking dish and top with buttered breadcrumbs. Bake at 375°F until bubbly around the edges and golden on top, about 15 to 20 minutes. The sauce will tighten more in the oven, so keep it slightly loose before baking.
- How can I make this recipe a little lighter or add protein?
- For a lighter version, use 2% milk and reduce the cheese slightly, keeping the squash puree amount the same. To add protein, stir in cooked shredded chicken, white beans, or peas along with the pasta. You can also use chickpea pasta for more protein and fiber without changing the preparation steps.
Serving Suggestions
This butternut squash mac and cheese brings cozy, fall-friendly comfort with a creamy sauce and a gentle veggie sweetness.
For a bolder spin, top it with toasted panko, extra cheese, and fresh thyme, then broil briefly until golden.
Pair it with a simple green salad or roasted broccoli to balance the richness and round out a full meal.
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