If you like this Butternut Squash Mac and Cheese, you’ll be sure to love my Instant Pot Mac & Cheese , my No Boil Mac and Cheese , or my Pumpkin Mac and Cheese!
This is one of those comfort food recipes that I just can’t get enough of. It’s creamy, has a subtle sweetness from the butternut squash, and is a hearty dish that delivers cozy vibes every time. It’s one of those recipes my kids always want seconds of and simple enough for me to bring together in 30 minutes or less!
Ingredients Notes
(For the full recipe, scroll down to the recipe card below)
- Butternut squash: You can use frozen (20 oz. partially thawed or cooked according to microwave directions) or 1 fresh butternut squash, cubed & roasted or cooked how you prefer. However, I think it’s easier to buy the frozen or pre-cut fresh butternut squash instead of having to cut it up and cook your own squash for this recipe; plus you aren’t missing out on nutrition and are saving a ton of time! Win-win!
- Pasta: You don’t always have to use a macaroni. Use any small shape you have in your pantry. Elbow noodles, rotini, ditalini, and shells are always fun!
- Pasta Water or Milk: Be sure to reserve 3 cups of the pasta water instead of draining it all. The starchy pasta water helps to make the sauce nice and creamy. Or, you can use milk for an even creamier mac and cheese.
- Cheese: feel free to use a combination of difference cheese (cheddar, gruyere, Velveeta). Be sure not to use the pre-shredded packaged cheese because it can make the sauce grainy.
- Flour: 3 tablespoons is all you need.
- Butter: 3 tablespoons of butter. The butter and flour are used to make the roux.
- Salt and pepper: Add salt and pepper and adjust to your preference. Start with 1 tsp. salt and 1/2 tsp. pepper and season from there. It may taste bland if you don’t add enough salt, so be sure to season as desired.
- Heavy cream: Optional to add ~1/3 cup for extra creaminess.
How to make Butternut Squash Mac & Cheese
Make a roux
Melt the butter, and whisk in the flour.
Add the butternut squash
Slowly start to whisk in some of the milk or reserved pasta water, and then add in the butternut squash cubes.
Blend & add cheese
Add in more milk and use an immersion blender to blend the sauce until smooth. Stir in the cheese until melted.
Add the cooked pasta in
Add a little heavy cream for a creamy mac, season with salt and pepper, and stir in the cooked pasta.
MMMMM
SO creamy, so yummy – SO GOOD! Enjoy!
(For the full recipe, scroll down to the recipe card below)
Can I make it gluten-free?
Yes. Use your favorite gluten-free pasta and gluten-free flour when making the roux!
More pasta to enjoy!
Chicken Alfredo Pasta Bake with Broccoli
Creamy Roasted Red Pepper Pasta
Cream Cheese Pasta Bake
French Onion Pasta
shop this post
Box Grater
Immersion Blender
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Butternut Squash Mac & Cheese
Ingredients
- 16 oz. macaroni/elbow pasta (or whatever shape you prefer!) uncooked
- 3 cups milk or reserved pasta water
- 3 Tbsp. butter, unsalted
- 3 Tbsp. all purpose flour
- 2 (10 oz.) bags frozen butternut squash cook in microwave according to package directions
- 2 - 2 1/2 cups cheese, shredded or a mix of cheddar and Velveeta
- salt and pepper, to taste
- Parmesan cheese (for garnish)
- 1/3 cup heavy cream (for more creaminess)
Instructions
- Cook pasta according to package directions. Drain pasta but reserve 3 cups pasta water, or just drain it all and use milk for a creamier mac and cheese. 16 oz. macaroni/elbow pasta (or whatever shape you prefer!)
- First make the roux: In a large pot over medium heat, melt the butter and whisk in flour until combined, about 15-20 seconds. (Be sure not to let it burn). Then, slowly whisk in 1 1/2 cups of the milk or reserved pasta water, whisking thoroughly. It should look thinner than an Alfredo sauce at this point. 3 Tbsp. butter, unsalted, 3 Tbsp. all purpose flour, 3 cups milk or reserved pasta water
- Add in cubed butternut squash and then add in the remaining milk or pasta water. 2 (10 oz.) bags frozen butternut squash
- Using an immersion blender (or blender of choice), blend mixture until smooth. Must blend; this step cannot be skipped.
- Add in the cheese and stir until melted. Taste and add in salt and pepper to taste (I add about 1 tsp. salt and 1/2 tsp. pepper. (Heavy pinch of salt recommended!) May taste bland if you don’t add enough salt so be sure to season as desired. 2 - 2 1/2 cups cheese, shredded, salt and pepper, to taste, 1/3 cup heavy cream (for more creaminess)
- Stir in the cooked pasta until they are coated. The macaroni thickens as it sits. Top with parmesan cheese and enjoy! Parmesan cheese (for garnish)
Video
Notes
- You can also buy washed, pre-cut fresh butternut squash in the store. Use a 20 oz. container. You will need to boil the butternut squash cubes if using fresh or pre-cut in boiling water until tender or you can roast it in the oven. If using frozen, thaw butternut squash on the counter prior to adding into the pot or cook in the microwave according to the package directions.
- *Blend up the butternut squash all the way for a smooth mac & cheese, or leave some of the cubes whole for more texture. I personally like it smooth but have enjoyed it both ways!
- I recommend using an immersion blender to get it “cheesy” and smooth if you have one but if not, blend mixture in a blender or use a potato masher to mash up the butternut squash. It will not be as creamy if you don’t blend it though!
- This mac and cheese may taste bland if not enough salt is added. Taste and adjust as desired.
