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Butternut squash mac and cheese is a tasty twist on a classic comfort food. It combines creamy pasta with the sweet, nutty flavor of roasted butternut squash. This dish is easy to make and perfect for cozy fall dinners.
You can whip up this meal in one pot, making it a great choice for busy weeknights. The butternut squash adds nutrients and a beautiful orange color to the dish. Plus, you can customize it with different cheeses and toppings to suit your taste.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make butternut squash mac and cheese:
- 1 medium butternut squash, cubed
- 16 oz elbow macaroni
- 3 cups sharp cheddar cheese, shredded
- 1/2 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Can’t find some ingredients? Try these swaps:
- Use pumpkin or sweet potato instead of butternut squash
- Swap cheddar for Gruyère or fontina cheese
- Replace regular pasta with gluten-free or whole wheat options
For a healthier twist, try Greek yogurt instead of some of the cheese. It adds creaminess and protein.
Want to jazz it up? Add crispy bacon bits or a sprinkle of fresh herbs like thyme or sage on top.
Remember, you can adjust the seasonings to your taste. Don’t be afraid to experiment!
Instructions
Preheat your oven to 375°F. Grab a 9×13-inch baking dish and grease it lightly.
Cut your butternut squash in half and scoop out the seeds. Place it cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast the squash for about 50-60 minutes until it’s tender. Once done, scoop out the flesh and mash it well.
While the squash roasts, cook your pasta according to the package directions. Drain and set aside.
In a large pot, melt butter over medium heat. Add garlic and onion powder, cooking for 2-3 minutes until fragrant.
Stir in flour to make a roux. Slowly pour in milk, whisking constantly to avoid lumps.
Add the mashed squash to the pot. Mix in cheese until melted and smooth.
Fold in the cooked pasta, making sure it’s well coated. Pour the mixture into your prepared baking dish.
Top with extra cheese if you like. Bake for 20-25 minutes until bubbly and golden on top.
Let it cool for a few minutes before serving. Enjoy your creamy butternut squash mac and cheese!
Tips, Tricks & Storing
Make your butternut squash mac and cheese extra creamy by adding a splash of milk when reheating. This prevents it from drying out.
For a time-saving trick, use frozen pre-cubed butternut squash instead of fresh. It cooks faster and saves you the hassle of peeling and chopping.
Try mixing in some crispy bacon bits or diced ham for added flavor and texture. Vegetarians can use crumbled tempeh or mushrooms instead.
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, portion it into individual servings and freeze for up to 3 months.
When reheating, add a bit of extra cheese on top for a gooey, melty finish. Pop it under the broiler for a minute to get a crispy top layer.
For a healthier twist, use whole grain pasta and add some steamed broccoli or spinach to boost the veggie content.
Don’t forget to season well! A pinch of nutmeg or cayenne pepper can add depth to the flavor profile of your mac and cheese.