Butternut Squash Mac and Cheese
Could you tell there’s squash in this? Be honest! 😄🧀 This Butternut Squash Mac and Cheese is creamy, cheesy and golden on top, with sweet roasted butternut squash hiding inside.
The squash roasts with olive oil, salt, pepper and nutmeg, then gets mashed into a creamy cheese sauce made with sharp cheddar and Gruyère. Elbow macaroni gets folded in, it’s topped with buttery panko, and it all bakes until golden and bubbly.
It serves 8, so it’s a perfect side for Thanksgiving or any fall dinner.
Why You’ll Love It
- Sneaky veggies. The squash melts right into the cheese sauce.
- Two cheeses. Sharp cheddar plus Gruyère.
- Crunchy top. Buttery panko bakes up golden.
- Holiday side. It serves 8, great for Thanksgiving.
- Fall in a dish. Roasted squash and a little nutmeg taste like fall.
Ingredients You’ll Need
- Butternut squash: 4 cups, cubed and roasted until very tender, then mashed.
- Elbow macaroni: Cooked al dente in well-salted water.
- Butter, flour, whole milk and heavy cream: They make the creamy sauce.
- Sharp cheddar and Gruyère: Stirred in until melted and smooth.
- Panko breadcrumbs: Tossed with melted butter for the golden topping.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Toss the butternut squash with olive oil, salt, pepper and nutmeg on a sheet pan, roast it until it’s very tender, and mash it smooth. Cook the macaroni in well-salted water until al dente and drain it. In a large pot, melt the butter, whisk in the flour, then slowly whisk in the milk and heavy cream and simmer until it thickens. Stir in the mashed squash, then the cheddar and Gruyère until melted and smooth. Fold in the macaroni and spread it in a greased 9×13-inch baking dish. Toss the panko with melted butter, sprinkle it on top, and bake until golden and bubbly.
Tips for the Best Butternut Squash Mac and Cheese
- Roast it soft. Roast the squash until it’s very tender so it mashes smooth.
- Al dente pasta. It finishes cooking in the oven, so don’t overcook it.
- Whisk slowly. Pour the milk and cream in slowly while whisking for a smooth sauce.
- Grease the dish. Use a greased 9×13-inch baking dish.
- Watch the oven temp. The squash roasts at 400°F and the mac bakes at 375°F.
Could you tell there’s squash in it? Be honest! 😄
Butternut Squash Mac and Cheese
Ingredients
Equipment
Method
- Preheat oven to 400°F. Toss the butternut squash with the olive oil, salt, pepper, and nutmeg on a sheet pan. Roast 25 minutes until very tender, then mash smooth.
- Cook the macaroni in well-salted boiling water until al dente; drain.
- In a large pot, melt the 4 tbsp butter over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and heavy cream; simmer 5 minutes until thickened.
- Stir the mashed squash into the sauce, then add the cheddar and Gruyère, stirring until melted and smooth.
- Fold in the drained macaroni and transfer to a greased 9×13-inch baking dish.
- Toss the panko with the 2 tbsp melted butter and sprinkle over the top. Bake at 375°F for 20–25 minutes until golden and bubbly.
