Butternut Squash Mac and Cheese Recipe

Introduction

Butternut Squash Mac and Cheese is a comforting twist on a classic favorite. This recipe combines creamy cheese sauce with velvety mashed butternut squash for a deliciously rich and slightly sweet flavor. It’s perfect for cozy dinners and sure to satisfy both kids and adults.

Ingredients

• 2/3 cup cooked, mashed butternut squash (about 1 pound before cooking or 3 cups diced)
• 1/2 pound mezzi rigatoni (or any small shaped pasta such as elbow macaroni or penne)
• 1 1/4 cups shredded cheddar cheese
• 3/4 cup shredded smoked gouda cheese
• 1/2 cup shredded parmesan cheese
• 1/4 cup unsalted butter
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground pepper
• 1/4 teaspoon Tabasco sauce

Instructions

1. Step 1: Prepare the butternut squash using your preferred method (oven-roasted, microwaved, canned, or pre-cubed) and mash until smooth to make 2/3 cup of cooked squash. Preheat oven to 350°F and grease a 2-quart baking dish.
2. Step 2: Cook the pasta according to package instructions, using the minimum cooking time. Drain and set aside while preparing the sauce.
3. Step 3: In the pan used for pasta, melt butter over medium heat and whisk in the flour. Stir for about 20 seconds until foamy, then slowly whisk in milk. Continue stirring until the sauce thickens.
4. Step 4: Remove from heat and stir in shredded cheddar, smoked gouda, and parmesan cheeses (reserve 1/4 cup of each cheese for topping). Add mashed butternut squash, nutmeg, Tabasco, salt, and pepper. Stir well to combine.
5. Step 5: Add the cooked pasta to the cheese and squash sauce, mixing gently. Transfer the mixture to the prepared baking dish.
6. Step 6: Cover the dish with foil and bake for 20 minutes. Remove foil, sprinkle reserved cheese on top, and bake uncovered for an additional 15 minutes or until bubbly and golden at the edges.
7. Step 7: Let the dish rest for a few minutes before serving. Optionally, garnish with paprika and parsley. Enjoy your creamy butternut squash mac and cheese!

Tips & Variations

• Use smoked gouda for a smoky depth, or substitute with gruyere for a different flavor profile.
• Add a pinch of cayenne pepper instead of Tabasco for a milder heat.
• For a gluten-free version, use gluten-free flour or cornstarch as a thickener and gluten-free pasta.
• Leftover mashed potatoes or pumpkin can replace butternut squash if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally. Avoid reheating multiple times to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned butternut squash?

Yes, canned butternut squash works well and saves time. Just ensure it is pureed and drained if needed to avoid excess moisture in the dish.

How do I prepare the butternut squash?

There are several methods: oven-roasting with water to keep it moist, microwaving with pierced skin, using frozen or canned squash, or buying pre-cubed squash to microwave. Mash the cooked squash to achieve a smooth texture before adding to the cheese sauce.

Butternut Squash Mac and Cheese Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This creamy and comforting Butternut Squash Mac and Cheese combines tender pasta with a rich cheese sauce enhanced by sweet, mashed butternut squash. Baked to bubbly perfection with a golden cheese crust, this dish offers a delightful twist on classic mac and cheese that balances savory, smoky, and mildly spicy flavors.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash

• 2/3 cup cooked, mashed butternut squash (about 1 pound of squash before cooking or 3 cups diced squash)

Pasta

• 1/2 pound mezzi rigatoni (or any small shaped pasta such as elbow macaroni or penne)

Cheese

• 1 1/4 cup cheddar cheese (shredded)
• 3/4 cup smoked gouda cheese (shredded)
• 1/2 cup parmesan cheese (shredded)

Sauce

• 1/4 cup unsalted butter
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground pepper
• 1/4 teaspoon Tabasco sauce

Instructions

1. Prep the Squash and Cook the Pasta: Prepare the butternut squash using your preferred method – oven roasting, microwaving, buying frozen or canned, or purchasing pre-prepped cubes. Ensure you have 2/3 cup of cooked, mashed squash. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
2. Cook the Pasta: Boil pasta on the stovetop following the package’s minimum cooking time (about 9 minutes for mezzi rigatoni). While pasta cooks, shred all the cheeses and reserve 1/4 cup of each for topping later.
3. Drain the Pasta: Drain the cooked pasta in a colander but keep it there while preparing the cheese sauce to maintain heat and texture.
4. Make the Cheese Sauce: In the same pan used for the pasta, melt butter over medium heat and whisk in flour. Stir for about 20 seconds until bubbly, then gradually add milk, whisking continuously to form a thick cream sauce.
5. Add Cheese and Squash: Remove pan from heat, then add cheddar, smoked gouda, parmesan, and the cooked mashed butternut squash. Season with nutmeg, Tabasco sauce, salt, and pepper. Stir thoroughly.
6. Combine Sauce and Pasta: Add the drained pasta to the cheese and squash sauce, mixing well to coat evenly.
7. Bake Covered: Transfer the pasta mixture to the prepared baking dish, cover with foil, and bake at 350°F for 20 minutes.
8. Add Reserved Cheese and Finish Baking: Remove foil, sprinkle reserved cheese evenly over the top, then bake uncovered for an additional 15 minutes or until the dish is hot, bubbly, and golden at the edges.
9. Rest and Serve: Let the mac and cheese sit for a few minutes to set. Optionally garnish with paprika and parsley before serving.

Notes

• You can prepare butternut squash by roasting, microwaving, or using pre-cooked frozen or canned alternatives to save time.
• Using a mix of cheeses (cheddar, smoked gouda, parmesan) creates a rich and layered cheese flavor.
• Adjust Tabasco and nutmeg according to your taste preferences for spice and warmth.
• Be sure to reserve some cheese for topping to achieve a bubbly, golden crust.
• Let the dish rest after baking to help it set and make serving easier.

Keywords: butternut squash, mac and cheese, baked pasta, comfort food, cheesy pasta, vegetarian recipe, autumn recipe