Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese recipe is a comforting seasonal twist on the classic mac and cheese. The homemade butternut squash cheese sauce is made with cheddar, Gruyere and Parmesan cheese. The spices (onion powder, garlic powder, smoked paprika and a pinch of nutmeg) add depth and enhance the natural sweetness of the butternut squash while adding a hint of smokiness. The pasta is mixed in and is coated in the thick and cheesy sauce. 

This is the perfect side dish to share around the holidays or just when you are craving fall comfort food. This variation of Mac and Cheese is also a great way to added some hidden veggies to this dish, which is perfect if you have picky eaters. You can also omit some of the spices if you want to keep the flavors more neutral for them.

Ingredient Notes

• Butternut squash: We used fresh butternut squash to make the mac and cheese sauce, if you are in a rush you can either buy pre-cut squash or also used canned (unsweetened) pumpkin purée.
• Pasta: We used shell pasta, you can also use elbow macaroni pasta, mini farfalle, or any type of short pasta that you have available.
• Spices and condiments: Onion powder, garlic powder, smoked paprika, nutmeg, salt, pepper, feel free to adjust the spices and the amounts used based on your personal preference.
• Dijon mustard: Adds a slightly tangy flavor that balances with the sweetness of the squash
• Whole milk
• Butter: We used unsalted butter, but you can also use salted butter, simply reduce the amount of added salt as needed.
• Sharp cheddar cheese: Adds that classic mac and cheese flavor.
• Gruyere cheese: It adds a nice smoky flavor, but you can also replace it with a more mild cheese (mozzarella, emmental, fontina, cream cheese, etc)  or extra cheddar if you prefer, or can’t find Gruyere cheese.
• Parmesan cheese: Add that extra umami flavor to the sauce and is also used as a topping when serving the pasta.

Variations

• Gluten-Free option: The sauce is already naturally gluten-free, so just replace the pasta with your favorite gluten free pasta and you are good to go.
• Pumpkin mac and cheese: Use fresh pumpkin or canned pumpkin pure instead of the butternut squash.
• Spice it up: Add some chipotle powder, chipotle paste, piment d’Espelette, or your favorite chili powder or spicy sauce to give this recipe an extra touch of heat. You can also add chopped jalapeños on top.
• Chicken: Add some shredded or diced chicken for extra protein.
• Raclette or reblochon topping: For an extra comforting Alpine twist, place the mac and cheese in baking container, add some slices of raclette cheese on top or a reblochon cheese sliced in half lengthwise. Cook it under the broiler until the cheese is melted and bubbly.

How to serve this Butternut Squash Mac and Cheese

You can serve this as a side dish or as main dish. For full meal you can serve this with my chimichurri roasted chicken or with an apple cider roasted pork loin. I also recommend a salad to balance out the meal. Some options include this endive salad, a simple tomato avocado salad, or my arugula salad with strawberries and goat cheese.

Storage and reheating instructions for this mac and cheese

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop until warmed. You may want to add a splash of milk or water to loosen the sauce.

Frequently asked questions

Can I make this ahead of time?

Yes, you can prepare the entire dish in advance and place it in a baking or casserole dish. To serve it, cover and place in the oven at a low temp (160F) and heat until warmed through. You can also add a crunchy topping with panko breadcrumbs, butter, and extra cheese.

Butternut Squash Mac and Cheese

This creamy Butternut Squash Mac and Cheese is made with fresh squash, butter, milk, a mix of cheddar cheese, parmesan and gruyere cheese.

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Course: Main dish, Side Dish

Cuisine: Fusion, International, North American

Keyword: Butternut squash, Cheese, Comfort food, Mac and cheese, Pasta

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

• 1 2-3 pound butternut squash, peeled and cut into ½ inch cubes 900 grams-1.3 kg
• 6 tablespoons unsalted butter, divided 85 grams
• 1 pound shell pasta 450-500 grams
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt more as needed
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups whole milk, divided 480 ml
• 2 cups shredded sharp cheddar cheese 230 grams
• 1/2 cup shredded Gruyère cheese 55 grams
• 1/4 cup grated Parmesan cheese plus more to serve, 25-50 grms
• 1/2 cup pasta water, as needed 120 ml

Instructions

• Cut the rind off of the squash and dice it into 1/2” cubes. You should get about 3 cups of squash.
  
• Melt 3 tablespoons of butter in a large Dutch oven pot and add the squash cubes. Cook until the squash is tender and golden, about 15 minutes.
  
• While the squash is cooking, bring a large pot of salted water to a boil and cook the shell pasta until al dente. Follow the package instructions for precise time. Rinse under cool water and reserve a cup of pasta water.
  
• Add the Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper and nutmeg into the squash and mix in.
  
• Pour 1 1/2 cups (360 ml) of milk into the squash and allow the milk to warm for a few minutes. Remove from heat.
  
• Then blend the mixture either with an immersion blender or transfer to a blender until the squash sauce is smooth. Add back into the Dutch oven pot.
  
• Add the remaining butter and milk (1/2 cup or 120 ml) into the sauce, followed by the sharp cheddar, Gruyère and Parmesan cheese.
  
• Stir until melted and even. If the sauce is feeling a little thick, add a splash of pasta water.
  
• Add the cooked shells into the sauce and gently fold until all the shells are covered in the squash cheese sauce.
  
• Add in a splash more pasta water if needed. Taste and adjust the seasoning as needed.
  
• Add additional grated Parmesan cheese on top.
  
• Serve the mac and cheese into bowls and top with some fresh Parmesan. Enjoy it while it’s hot.
  

Notes

• Shred or grate the cheese yourself, it helps the cheese melt better and you avoid any clumps or grittiness.
• Every type of pasta will contain different cooking times. It’s best to follow the manufacturer’s instructions when in doubt. Make sure to salt the water.
• You will want to cook the butternut squash until it starts to get almost mushy, that way it will blend easier. Cutting it into smaller pieces will cut down on time too. You can also buy pre-cut squash if you want to save time.
• Reserve some pasta water and use it to thin the sauce if needed. You can also use more milk.
• Gruyère cheese has a stronger flavor, so if that isn’t your favorite, skip it or use a more mild cheese.

Photos of the step by step preparation process for Butternut Squash Mac and Cheese:

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