Name: Butternut Squash Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 pounds butternut squash (3 cups, cubed); 3 cups sharp cheddar cheese (shredded); 2 cups milk (any kind); 16 ounces elbow macaroni; 1 tbsp salt (divided + more to taste in the sauce); 1/2 tsp pepper; 1 tsp garlic powder; 1 tsp mustard powder; 1/2 tsp paprika; 1/4 tsp nutmeg

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Butternut Squash Mac and Cheese is the cheesy, creamy macaroni and cheese you love but with a subtle nutty sweetness from the butternut. The butternut squash paired with sharp white cheddar cheese takes this mac and cheese to another level!

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Butternut Squash Mac and Cheese is the cheesy, creamy macaroni and cheese you love but with the subtle nutty sweetness that butternut squash brings to the table.

Butternut squash mac and cheese is a dish I look forward to every fall. The butternut squash just adds to much to the mac and cheese. I still love my classic mac and cheese, but this dish is just on another level.

Butternut squash is sweet and nutty in flavor and when boiled and pureed it makes the mac and cheese so creamy. It’s a great way to sneak in some extra nutrition, too! Squash is high in fiber, Vitamin A and Vitamin C. I won’t tell the kids. 😉

This would make an excellent Thanksgiving side dish. Get more turkey day recipes HERE.

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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The ingredients are quite minimal. This dish sounds fancy, but it’s very easy to make.

Blender or Food Processor
Butternut squash– 2 pounds or about 3 cups cubed
Sharp cheddar cheese– I really like the sharp cheddar in this dish. Gruyere or Gouda would also be delicious!
Milk– any type of milk works here like regular, soy, almond, etc. Just make sure its unsweetened and not vanilla flavored.
Elbow macaroni– or a shortcut pasta
Seasonings– salt, pepper, garlic powder, mustard powder, paprika, and nutmeg.

How to cut butternut squash

The easy way!

Butternut squash can be difficult to cut and control sometimes due to it’s shape. Here’s how I cut mine to make it as easy as possible on myself.

Slice each end off of the squash. Cut the squash in half right at the point where the squash starts to curve. At this point use a sharp vegetable peeler and peel the skin off.

2. Slice each piece in half. (Make sure your knife is sharp!) Scoop out the seeds with a spoon. These are great to roast just like pumpkin seeds!

3. Cut the squash into 1 inch cubes.

You can pop the squash into the microwave for 2-3 minutes to soften it and make it easier to cut.

How to make it

Bring a large pot of water to a boil, adding 1/2 tablespoon salt to the boiling water. Once the water is boiling, add the cubed butternut squash and cook until tender, about 15 minutes.

Remove the squash from the water and add to a blender- do not pour out the water, you’ll want that to cook the pasta. Use a slotted spoon to remove the squash to the blender.

Bring the water back to a boil and add the remaining 1/2 tablespoon of salt. Once boiling, pour in the elbow macaroni and cook the pasta according to the package instructions. Drain into a colander and set aside.

While the pasta is cooking, prepare the butternut squash sauce. Pour the milk into the blender with the butternut squash and blend until smooth.

Tip! Grate your cheese yourself for softer, fluffier and easy to melt cheese. This cheese grater is great. 😉

After the pasta is finished cooking, pour the butternut squash sauce into the same pot and heat over over medium high heat. Add all of the remaining seasonings and the shredded cheese. Stir until the cheese is melted.

Add in the noodles and mix until well combined. Serve from the pot or place into a dish to serve. Enjoy!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

Tips

Grate your cheese yourself so it melts better and makes your sauce creamier.
Substitute gruyere or gouda cheese for the sharp cheddar cheese.
Top your mac and cheese with crumbled bacon, pepitas, or toasted breadcrumbs for crunch.
Refrigerate in an airtight container up to 4 days.
Add a splash of milk, water or broth before reheating to loosen the cheese sauce.

Can I freeze it?

Yes, after the mac and cheese cools completely, wrap tightly and freeze up to 3 months. Thaw it in the fridge for 24 hours and pop it into a 350 degree oven and bake 20-30 minutes until warmed through.

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