My mom used to make a version of mac and cheese that smelled like fall — cinnamon, roasted squash, and bubbling cheese pulling at your fork. I chased her around the kitchen hoping for crumbs, and the warm, orange glow from the oven felt like a hug. This Butternut Squash Mac Cheese grew from that memory: I roast butternut squash until it caramelizes, blend it into a silky sauce, and fold it into gooey cheese and pasta. It tastes nostalgic but grown-up — a little sweet, a little smoky, and wildly comforting. If you like cozy, cheesy bowls that shimmer in the light, welcome — you’ve found your new weeknight hero.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Why This Recipe is Awesome
This mac and cheese marries creamy cheese with sweet, roasted squash so you get a silky, slightly sweet sauce that clings to every noodle. It develops a crunchy, golden top and a bubbling, cheesy interior — who doesn’t love crispy edges? The balance of sharp cheddar and nutty Gruyère gives it depth, while the roasted squash keeps things silky and slightly lighter than an all-cheese bechamel. It’s so comforting your oven might get jealous.
Ingredients
For the Main Dish:
- 1 lb dried pasta (elbows, shells, or cavatappi)
- 1 lb butternut squash, peeled and cut into 1-inch cubes (about 3–4 cups)
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken or vegetable broth
- 2 cups shredded sharp cheddar
- 1 cup shredded Gruyère or mozzarella
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1/4 tsp ground nutmeg
- 1/2 tsp smoked paprika (optional)
- 2 tbsp chopped fresh parsley (optional)
For the Sauce / Garnish (if applicable):
- 1/4 cup panko breadcrumbs (toss with 1 tbsp melted butter)
- Extra shredded cheese for topping, about 1/2 cup
How I Make It
Step 1:
Preheat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a grind of black pepper. Spread the cubes on a rimmed baking sheet and roast for 25–30 minutes until golden and caramelized at the edges. The kitchen fills with a toasty, sweet aroma — that’s your signal to grin and grab a spoon for a taste test (careful, hot!).
Step 2:
While the squash roasts, bring a large pot of salted water to a boil and cook the pasta until just al dente per package directions. Save about 1 cup of the pasta water, then drain the pasta. In a large skillet over medium heat, warm 1 tablespoon olive oil and 3 tablespoons butter. Sauté the chopped onion until translucent, about 4–5 minutes, then add the garlic and cook 30 seconds until fragrant.
Step 3:
Sprinkle the flour over the onions and whisk for about 1 minute to cook the raw taste. Slowly whisk in the milk and broth, scraping up any brown bits. Simmer and stir until the sauce thickens, about 3–5 minutes. Scoop the roasted squash into a blender or use an immersion blender and puree with a splash of broth until smooth. The color turns a gorgeous sunset orange and the scent gets sweeter.
Step 4:
Stir the butternut puree into the sauce, then lower the heat. Add cheddar and Gruyère a handful at a time, stirring until glossy and melted. Season with nutmeg, smoked paprika, salt, and pepper. Fold in the drained pasta, adding reserved pasta water a little at a time if the sauce feels too thick. Spoon everything into a buttered 9×13-inch baking dish, sprinkle with extra cheese and the buttery panko.
Step 5:
Bake at 375°F for about 15–20 minutes until bubbly and golden on top, then broil for 1–2 minutes for extra crisping if you like. Let it rest for 5 minutes so the sauce settles and the flavors relax. Finish with chopped parsley and a grind of black pepper, and serve warm with a spoon that drags long, gooey cheese strands.
Pro Tips
- Roast the squash at 425°F for color and caramelization — it adds depth you can’t get from boiling.
- Don’t overcook the pasta; aim for al dente so it absorbs sauce but keeps some bite.
- If your sauce gets too thick, add reserved pasta water or broth a tablespoon at a time — the starch helps it cling.
- Swap half the cheddar for a sharp white cheddar if you want a tangier, less sweet result.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use canned butternut or pumpkin puree (about 1 1/2 cups) if you’re short on time — texture gets creamier and flavor mellows.
- For dairy-free: swap milk for full-fat coconut milk and use a vegan cheddar; texture becomes a touch sweeter and silkier.
- For gluten-free: use gluten-free pasta and replace flour with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Swap squash for roasted sweet potato or carrots for a different sweetness and color profile.
Variations & Tips
- Spicy: stir in 1 minced jalapeño or 1 tsp chipotle in adobo for heat.
- Kid-friendly: use mild cheddar and skip the smoked paprika for a simpler flavor kids love.
- Herby: fold in 2 tbsp chopped sage or thyme for an autumnal twist.
- Bacon or pancetta: crisp and crumble on top for smoky crunch.
- Truffle twist: drizzle a teaspoon of truffle oil before serving for a restaurant-y finish.
- Creative twist: make a sage brown butter and drizzle it over the baked dish for nutty aroma and richness.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook everything through Step 4, cover, and refrigerate up to 24 hours. When ready, top with panko and bake at 375°F for about 20–25 minutes until heated through and bubbly. Reheat leftovers in a 350°F oven until piping hot, about 15–20 minutes, or microwave in 1-minute bursts stirring in between.
- Can I double the recipe?
- Sure thing. Use a larger baking dish (or two 9x13s) and increase bake time by about 10–15 minutes if needed until bubbly and golden.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 2 1/4 tbsp) and expect a slightly less rich flavor.
- How do I know it’s done?
- Look for bubbling cheese around the edges, a golden, crisp top, and threads of melted cheese when you stir. The sauce should coat the pasta, not pool like soup.
- What if I don’t have ingredient X?
- No panic. Swap Gruyère for mozzarella or fontina. Replace nutmeg with a tiny pinch of cinnamon for warmth. If you lack panko, use crushed crackers or skip the topping altogether.
How I Like to Serve It
I serve this mac and cheese with a crisp green salad dressed in lemon vinaigrette to cut the richness. It pairs beautifully with roasted Brussels sprouts or a simple roasted chicken for a family dinner. Bring it to potlucks — it travels well and always disappears fast. In fall, I reach for a full-bodied white wine; on weeknights, a cold beer and fast forks do the trick.
Notes
- Store leftovers covered in the fridge up to 4 days. Reheat to an internal temperature of 165°F for food safety.
- You can freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
Final Thoughts
Closing: Cozy, cheesy, and just a little sweet — this Butternut Squash Mac Cheese comforts like a warm sweater. Now go impress someone — or just yourself — with your homemade masterpiece!