Butternut Squash Mac and Cheese
Roasted butternut squash blends into a silky cheese sauce with sharp cheddar and nutty Gruyere. Every bite coats tender pasta in rich, comforting, and velvety goodness.
- Total1 hr
- Cook45 min
- Serves6
- Calories520
Why you'll love it
- 01Hidden vegetable creaminessSweet roasted squash adds silky texture without heavy cream.
- 02Great for meal prepIt reheats smoothly throughout the week with a splash of milk.
- 03Crowd pleasing flavorKids and adults love the rich cheddar and subtle sweet squash balance.
- 04Budget friendly comfortSimple whole ingredients create an indulgent dinner that stretches far.
Let's cook
Ingredients
Optional
Quantities updated. Times and pan size stay the same.
Equipment
- Rimmed baking sheet
- Large pot
- Blender
- Medium saucepan
- Whisk
Method
10 steps
Tick each step as you go. Your progress stays while you cook.
Nutrition per serving
- Calories
- 520
- Protein
- 22g
- Fat
- 22g
- Carbs
- 58g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 560mg
Note: photos on this site are AI-generated illustrations of the finished dish. Recipes are developed from established cooking techniques; adjust seasoning and doneness to taste.
Little tips, big flavor
- Tip 1Grate your own cheese
Block cheese melts much smoother than pre-shredded cheese, which has anti-caking agents that cause a grainy texture.
- Tip 2Cook barely al dente
Pull the pasta one or two minutes short of the package instructions so it finishes cooking directly in the warm cheese sauce.
- Tip 3Add crunchy topping
Toss panko breadcrumbs with melted butter and smoked paprika, then bake at 375 degrees until golden and bubbling.
- Tip 4Easy cheese substitutes
If Gruyere is unavailable, swap in fontina or mozzarella for an equally smooth, creamy melt.
If something goes wrong
The cheese sauce turns out grainy
Grate your cheese from a block instead of buying pre-shredded bags, which contain powdery anti-caking additives.
The sauce becomes too thick
Whisk in an extra splash of milk or broth over low heat until the sauce reaches your desired velvety consistency.
The pasta turns out mushy
Boil pasta one or two minutes less than the box suggests, preventing it from overcooking once stirred into hot sauce.
Serve it with
- Crispy bacon crumbles
- Sauteed fresh spinach
- Golden panko breadcrumb topping
- Pinch of cayenne pepper
Store & reheat
Refrigerate in an airtight container for up to four days. Reheat gently on the stove or microwave with a splash of milk, stirring until creamy and smooth.
Questions, answered
Can I use canned squash puree?
Yes. Canned butternut squash puree works well when you are short on time, though you will skip roasting and lose some caramelized depth.
What cheese can substitute for Gruyere?
Fontina or mozzarella can easily replace Gruyere if you cannot find it at the store.
How do I keep this recipe vegetarian?
Use vegetable broth instead of chicken broth when blending the squash puree.
What pasta shape works best?
Cavatappi, large elbow macaroni, and shells work best because their hollow shapes and ridges hold the creamy squash sauce well.
