Butternut Squash Mac & Cheese

I didn’t think we could love mac & cheese any more…until now. In this recipe, butternut squash lends a sweetness and added richness to the classic dreamy cream sauce, giving an elevated, fall twist to this staple meal. Plus, it never hurts to sneak in a hidden veggie! A little thyme does some heavy lifting too, making the homey comfort food classic a little fancy. Cozy, extra nutritious, AND full of autumnal flavor? This is one recipe I know I’ll be coming back to again and again this fall.

How to Make Butternut Squash Mac & Cheese

INGREDIENTS

• Butternut squash: I love using frozen cubes for convenience here, but feel free to use fresh! Check out our guide and video on how to peel and cut a butternut squash here if you need. You can also try skipping the step of boiling your squash and use roasted instead, though you may need to add additional water during the blending step.
• Butter, salt, pepper, and flour: You’re effectively making a roux here, which is what helps contribute to that thick and creamy texture mac & cheese is known for. Read our guide on how to make a roux for even more info.
• Cheddar and goat cheese: One cheese is great, but two are even better. Cheddar is classic, and the slight tang of goat cheese pairs particularly well with nutty butternut squash and really helps this mac stand out.
• Pasta: Large shells are our go-to for mac & cheese, but feel free to swap out for another twirly pasta like cavatappi or gemelli. Whatever you choose, make sure it has lots of surface area to really catch and hold onto the cheese sauce.

STEP-BY-STEP INSTRUCTIONS

Start by cooking your frozen squash and a little water in a covered pot until squash begins to soften. Uncover the pot and keep cooking until the water evaporates.

Add butter, salt, and pepper and stir regularly until butter melts. Add flour, creating a roux, and stir constantly until the flour incorporates and begins to smell lightly toasted. Begin adding your milk, a little at a time, stirring after each addition. Add your remaining spices, then bring to a simmer. Add both cheeses and cook until they are melted and fully incorporated. Remove from heat and let cool.

While your butternut squash mixture is cooling, cook your pasta for about three minutes less than the package instructions say. Don’t forget to save some pasta water before you drain your pasta! Return drained pasta to the pot and let sit while you make your cheese sauce.

Transfer your slightly cooled squash mixture to a blender and puree until smooth. Feel free to do this in batches if you need!

Once pureed, add your squash mixture to your pot of pasta, and cook until all the pasta is coated and the sauce thickens a bit (don’t let it cook too much here, it will continue to thicken as it cools). Let cool and thicken, adding pasta water if needed to bring it to your desired consistency. Serve and enjoy!

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Butternut Squash Mac & Cheese

Serve this mac alongside some veggie sides or a salad to give a refreshing contrast to the rich dish. Our Brussels sprouts salad or roasted beet goat cheese salad would give this meal some holiday flair, while sautéed mushrooms would add a savory boost to this slightly sweet dish.

You can also serve this as a fancy side dish to your main meal! Serve this alongside your chicken dinner for a creamy complement, with our baked pork chops for a match made in heaven, or as a Thanksgiving side to switch your usual spread up this year.

Storage

If you manage to have any leftovers, store them in an airtight container in the fridge for up to three days.