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- 2 cups elbow macaroni - 2 cups butternut squash, peeled and diced - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups sharp cheddar cheese, grated - 1 cup Gruyère cheese, grated - 2 cups milk (plus a splash for blending) - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and pepper, to taste - 1/2 cup breadcrumbs (for topping) - 2 tablespoons melted butter (for topping) Butternut squash gives this dish its creamy texture and sweet flavor. Use a ripe squash for the best taste. The cheeses add richness. Sharp cheddar brings a tangy kick, while Gruyère adds depth. Fresh garlic and onion enhance the dish with savory notes. Use fresh spices for the best flavor. You can swap elbow macaroni for gluten-free pasta if needed. Try different cheeses like mozzarella or fontina for unique tastes. For added protein, mix in cooked chicken or bacon. If you want a vegan option, use plant-based cheese and nut milk. You can also add veggies like spinach or broccoli for extra nutrition. {{ingredient_image_2}} To make Butternut Squash Mac and Cheese, gather your ingredients. You need elbow macaroni, butternut squash, olive oil, onion, garlic, sharp cheddar cheese, Gruyère cheese, milk, Dijon mustard, smoked paprika, salt, pepper, breadcrumbs, and melted butter. You will also need a large pot, a blender, a skillet, and a baking dish. 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your dish cooks evenly. 2. Cook Pasta: Boil salted water in a large pot. Add elbow macaroni and cook until al dente. Drain the pasta and set it aside. 3. Prepare Butternut Squash: Steam the diced butternut squash until tender, about 10-12 minutes. Transfer it to a blender. Add a splash of milk and blend until smooth. 4. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for one more minute. 5. Combine and Heat: Lower the heat. Stir in the butternut squash puree. Add the remaining milk, Dijon mustard, smoked paprika, salt, and pepper. Mix until everything is warm. 6. Melt Cheese: Gradually stir in the cheddar and Gruyère cheeses. Keep stirring until the cheese melts and the sauce is creamy. 7. Mix Pasta with Cheese Sauce: Add the drained macaroni to the cheese sauce. Stir gently until all pasta is coated. 8. Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly for even cooking. 9. Prepare Topping: In a small bowl, mix breadcrumbs with melted butter. Sprinkle this mixture over the mac and cheese for a crunchy topping. 10. Bake: Place the dish in the oven and bake for 25-30 minutes. Look for a golden, crispy top. 11. Cool and Serve: Allow the dish to cool for a few minutes before serving. This helps the flavors set and makes it easier to serve. To make a creamy sauce, use fresh ingredients. Start with ripe butternut squash. Steam it until soft, about 10-12 minutes. Blend it with a splash of milk for a smooth texture. This step is key. When making the cheese sauce, add your cheeses gradually. I like sharp cheddar and Gruyère for flavor. Stir continuously as you melt the cheese. This prevents clumping and ensures a silky sauce. One common mistake is overcooking the pasta. Cook it al dente. It will continue to cook in the oven. Drain the pasta well to avoid sogginess. Another mistake is not seasoning enough. Always taste your cheese sauce. Add salt, pepper, and smoked paprika. Adjust to your liking. This makes a huge difference in flavor. Store leftover butternut squash mac and cheese in an airtight container. It will keep in the fridge for about three days. To reheat, use the oven for best results. Preheat to 350°F (175°C) and cover the dish with foil. Heat for about 15-20 minutes. This keeps it creamy and prevents drying out. You can also add a splash of milk before reheating. This helps restore creaminess. Pro Tips Choosing Squash: Opt for a fresh, firm butternut squash for the best flavor and texture. If you can, look for organic varieties. Cheese Combination: Mixing different types of cheese enhances flavor complexity. Consider adding a bit of mozzarella for extra creaminess. Breadcrumb Crunch: For an even crunchier topping, try toasting the breadcrumbs in a pan with a little olive oil before adding them on top. Make Ahead: This dish can be assembled ahead of time and stored in the fridge. Just bake it when you're ready to serve! {{image_4}} You can make Butternut Squash Mac and Cheese heartier by adding proteins. Chicken works great. Just cook and shred it before mixing it in. Bacon adds a nice crunch and salty flavor. Cook the bacon until crispy, then crumble it on top or mix it in. You can also use ham or turkey if you prefer. Just remember, the goal is to blend the flavors well. If you want a vegetarian version, skip the meat and add more veggies. Peas, spinach, or broccoli are all great choices. For a vegan option, swap the cheese for plant-based cheese. Use almond or soy milk instead of regular milk. You can also make a cashew cream by blending soaked cashews with water. This keeps it creamy and rich without dairy. You can change the flavors to fit your taste. Try adding spices like garlic powder, onion powder, or even a pinch of cayenne for heat. Different cheese types can also change the taste. For a sharper flavor, use extra sharp cheddar or pepper jack. Mixing in blue cheese gives a bold twist. Don't be afraid to experiment with your favorite flavors! I love to serve Butternut Squash Mac and Cheese with fresh sides. Here are some great options: - Simple Green Salad: A mix of romaine, spinach, and cherry tomatoes works well. - Roasted Brussels Sprouts: Their slight bitterness complements the creamy cheese. - Garlic Bread: This adds a crunchy texture and is a crowd favorite. - Steamed Broccoli: Bright green broccoli adds color and health benefits. - Crispy Kale Chips: A fun way to add some crunch and nutrition. Let’s make this dish look as good as it tastes! Here are some ideas: - Serve in Individual Bowls: This makes each serving feel special. - Garnish with Fresh Herbs: Chopped parsley or chives add color and flavor. - Drizzle Olive Oil: A light drizzle gives it a nice shine. - Sprinkle Extra Cheese: A bit of extra cheese on top can be a treat. - Use Colorful Dishes: Bright plates make the dish pop and look inviting. Want to make your meal unique? Try these tips: - Add Protein: Mix in cooked chicken or bacon for a heartier dish. - Make it a Casserole: Top with breadcrumbs and bake for a crunchy finish. - Offer Hot Sauce: A few drops can spice things up for those who like heat. - Serve with a Side of Applesauce: The sweetness contrasts nicely with the savory cheese. - Create a Build-Your-Own Bar: Let guests add their toppings for a fun twist. These suggestions will help you enjoy Butternut Squash Mac and Cheese to its fullest! Yes, you can make this dish ahead of time. Prepare it up to the baking step. Store it in the fridge for up to two days. When you are ready to bake, just take it out. Let it sit at room temperature for about 30 minutes. Preheat your oven to 350°F (175°C). Bake until it's hot and bubbly. Adjusting for dietary needs is easy with this recipe. To make it gluten-free, use gluten-free pasta. If you want a dairy-free option, substitute the cheese with a dairy-free blend. You can also use unsweetened almond milk or coconut milk. For a vegan version, skip the cheese altogether and use nutritional yeast instead. If your cheese sauce turns out too thick, don’t worry. Just add a splash of milk. Stir it in slowly until you reach your desired consistency. If you want a creamier sauce, blend in more butternut squash puree. This will also boost flavor and nutrition. We explored the ingredients for a rich and creamy dish. You learned about substitutes and how to prepare each layer. I shared tips to avoid common mistakes and how to store leftovers. You can add proteins or make it vegetarian. With serving suggestions, your meal will shine. Cooking can be fun and easy. Trying these ideas will make your dish a hit! Enjoy your time in the kitchen.

Butternut Squash Mac and Cheese

A creamy and comforting mac and cheese dish made with butternut squash and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Gruyère cheese, grated
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 0.5 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of boiling salted water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  • Steam the diced butternut squash until tender, about 10-12 minutes. Transfer to a blender, add a splash of milk, and blend until smooth.
  • In a large skillet over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
  • Lower the heat and add the butternut squash puree to the skillet. Stir in the remaining milk, Dijon mustard, smoked paprika, and a pinch of salt and pepper. Mix well until combined and warmed through.
  • Gradually add the grated sharp cheddar and Gruyère cheeses, stirring until melted and smooth.
  • Add the drained macaroni to the cheese sauce, mixing carefully to coat each piece.
  • Pour the mixture into a greased 9x13 inch baking dish, spreading evenly.
  • In a small bowl, combine breadcrumbs with melted butter and mix until coated. Sprinkle over the mac and cheese.
  • Bake for 25-30 minutes, or until the top is golden and crispy.
  • Allow to cool for a few minutes before serving.

Notes

Serve hot with a drizzle of olive oil and garnish with fresh herbs.
Keyword butternut squash, comfort food, mac and cheese