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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

A cozy, creamy twist on mac and cheese using roasted butternut squash and two kinds of cheddar. Perfect for fall dinners or any comfort food craving.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Pasta, Side Dish
Cuisine American
Servings 6
Calories 365 kcal

Ingredients
  

  • 2 cups butternut squash (peeled, seeded, and chopped)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces elbow macaroni
  • 2 cups whole milk (divided)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon chopped rosemary
  • 1 cup aged white cheddar cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup whole wheat breadcrumbs

Instructions
 

  • Roast the squash: Toss the squash with olive oil, salt, and pepper. Roast at 400°F for 25 minutes until golden and soft.
  • Cook the pasta: Boil macaroni in salted water until al dente. Drain and set aside.
  • Make the squash puree: Blend roasted squash with 1/2 cup milk until smooth.
  • Create the cheese sauce: Melt butter in a skillet. Add flour and whisk 1 minute. Slowly add remaining milk, squash puree, nutmeg, and rosemary. Stir in cheeses until melted.
  • Mix and bake: Stir pasta into sauce. Pour into a greased 2-quart dish. Top with breadcrumbs. Bake at 375°F for 20 minutes until bubbly.

Notes

  • Roast squash early to save time later in the recipe—makes prep feel like a breeze!
  • Shred your cheese fresh at home so it melts better and gives the sauce an extra creamy texture.
  • Stir in just a splash of milk while reheating leftovers to bring back that smooth, rich creaminess.
  • Keep blending the squash until it’s silky smooth—no one wants chunks in their cheese sauce!
  • Sprinkle fresh herbs or crispy fried onions on top for a fun, tasty crunch and flavor pop.