On a crisp fall afternoon, there’s nothing cozier than a big bowl of Creamy Butternut Squash Mac. It’s the ultimate comfort food, a warm, cheesy hug in a bowl. But this isn’t just any mac and cheese. This version has a secret ingredient: creamy, roasted butternut squash. It gives the sauce an incredible silkiness and a subtle sweetness that balances the sharp cheese.
Why You’ll Love Creamy Butternut Squash Mac and Cheese
This recipe is totally different from the rest. If you want to trick your family into eating more veggies, this is the right way. The squash sauce is very tasty and smooth, and you don’t really have to add a lot of butter or cream to get that rich and creamy texture. It’s a great combination of half healthy and half indulgent. Besides that, this dish can be prepared in advance, which comes in handy on hectic weekday nights.
What It Tastes Like
This dish is a delightful surprise. The flavor is deeply savory and cheesy, with a light sweetness from the squash.2 It has a smooth, velvety texture that coats every piece of pasta. The subtle nuttiness of the butternut squash marries beautifully with the salty, sharp cheddar cheese. The nutmeg adds a gentle warmth and complexity that makes it feel extra special.
Ingredients You’ll Need
- Butternut squash: The heart of our sauce. Look for a squash that feels heavy for its size. The skin should be smooth and free of blemishes. You can also buy it pre-cut in the refrigerated section to save time.3
- Pasta: Elbow macaroni is a classic for a reason.4 Its small, curved shape holds onto the sauce perfectly. Shells or rotini work great, too.
- Milk: Whole milk works best for a rich sauce.5 If you want to make it a little lighter, you can use 2%.6 The fat helps with the creaminess.
- Shredded cheese: A sharp cheddar is a must for that classic mac and cheese taste.7 I also like to add a little Gruyère for a nutty flavor and incredible melt. Shred your own cheese from a block. Pre-shredded cheese has a coating that can make the sauce grainy.8
- Butter and all-purpose flour: These two make the classic roux, which thickens the sauce.
- Garlic and onion powder: They add depth to the sauce without any extra chopping.
- Nutmeg: Just a tiny pinch. It’s the secret ingredient that brings out the earthy, sweet flavor of the squash and cheese.
- Salt and pepper: To taste. They bring all the flavors together.
Step-by-Step Instructions
Roast the squash. First, preheat your oven to 400°F. Cut the butternut squash in half, scoop out the seeds, and brush the cut side with a little olive oil. Place it cut-side down on a baking sheet and roast for about 40 minutes, or until it’s very tender. This step is key because roasting brings out the best flavor in the squash.
Cook the pasta. While the squash roasts, cook the pasta in a large pot of salted water according to the package directions.9 You want it to be al dente. That means it’s firm to the bite. Drain it and set it aside.
Make the purée. When the squash is roasted and it is not too hot to touch, take off the skin with a knife and scoop the flesh. Transfer it to a blender or food processor. Mix half of the milk with the puree and blend until you get a completely smooth texture. The purée should be soft and amazingly bright orange in color.
Make the cheese sauce. In the same pot you used for the pasta, melt the butter over medium heat. Whisk in the flour and cook for about a minute. This is called a roux, and it’s what thickens the sauce. Slowly whisk in the rest of the milk until the mixture is smooth.
Combine and melt. Pour the butternut squash purée into the pot with the milk mixture. Stir well. Add the shredded cheeses a handful at a time, stirring until each batch is completely melted before adding the next. This helps the sauce stay smooth and creamy. Stir in the garlic powder, onion powder, nutmeg, salt, and pepper.
Add the pasta. Pour the cooked pasta back into the pot with the sauce. Stir until every little piece of pasta is coated in the creamy, cheesy sauce. You can serve it right away.
Variations, Additions, And Substitutions
You can make this recipe vegan by using a plant-based milk and cheese. Add a little smoked paprika for a smoky flavor. For a nice crunchy top, transfer the mac and cheese to a baking dish, top with breadcrumbs, and bake at 350°F for 15 minutes.
Tips for Success
- Roast the squash well: Make sure the squash is very soft and tender. A properly roasted squash makes for a smoother purée.
- Shred your own cheese: This is so important. Pre-shredded cheese has additives that can make the sauce grainy instead of silky.11
- Don’t add all the cheese at once: Add it in small handfuls. This helps the cheese melt evenly and creates a perfectly smooth sauce.
- Grate the nutmeg fresh: A little fresh nutmeg goes a long way and adds a richer flavor than the pre-ground kind.
What to Serve With Creamy Butternut Squash Mac and Cheese
This mac and cheese is a hearty meal all on its own, but it also pairs well with other dishes. A simple green salad with a light vinaigrette is a great choice. You could also serve it with some roasted chicken or pork chops. A side of steamed green beans or broccoli would also be a perfect fit.
Storage And Reheating
This mac and cheese keeps well. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it gently on the stove with a splash of milk to make it creamy again. I do not recommend freezing this dish as the sauce can separate when thawed.
Frequently Asked Questions
Can you make the butternut squash sauce ahead of time?
Yes, you can. You can roast and purée the butternut squash up to a few days in advance. Just store it in an airtight container in the fridge until you are ready to make the sauce.
Why does my butternut squash mac and cheese taste watery?
The reason could be that there was an excessive amount of milk added and that the cheese was not properly melted. To be sure that your sauce is rich and smooth, use a roux and slowly add the cheese, stirring constantly.
Can I use canned pumpkin purée instead of butternut squash?
Yes, you can substitute canned pumpkin purée for the butternut squash. Use the same amount. Just be sure to use plain pumpkin purée, not pumpkin pie filling.
