Butternut Squash Mac and Cheese
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
8 servings
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Calories
669 kcal
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Course
Main Course, Dinner
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Cuisine
American
Butternut Squash Mac and Cheese
Description
Butternut Squash Mac and Cheese begins by roasting butternut squash until tender and then mashing it into a smooth puree. Elbow macaroni is cooked until firm to provide a contrasting bite. Meanwhile, a roux-based cheese sauce is made with butter, flour, milk, cream, and broth, seasoned with dry mustard and cayenne for a hint of spice. This sauce is blended with three cheeses—cheddar, gruyere, and Parmesan—offering a rich and layered flavor profile. The cheese sauce is combined with the mashed squash and cooked pasta, then baked with a topping of buttered seasoned breadcrumbs for crispness and texture.
The dish has a creamy, sweet, and slightly spicy character, with the roasted squash adding natural sweetness and depth that complement the sharp cheeses. The breadcrumb topping provides a satisfying crunch. This mac and cheese is well suited as a comforting side or main dish during cooler seasons.
For best results, shred cheeses from blocks by hand for better melting quality. Remove the sauce from heat before adding cheese to prevent separation or graininess. If cutting the squash is difficult, microwaving it briefly will soften the skin for easier handling. Substitutes are possible for squash type and cheeses, with gruyere flexible to havarti or extra cheddar.
Ingredients
- 1 butternut squash 2 ½ cups, halved lengthwise and seeded
- 1 pound elbow macaroni or small shells
- 1 tablespoon olive oil
- 3 tablespoons butter salted
- ½ cup onion finely diced
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup light cream or half and half
- ½ cup chicken broth or vegetable broth
- ½ teaspoon dry mustard powder
- ⅛ teaspoon cayenne pepper
- 3 cups cheddar cheese divided, shredded sharp
- 1 cup gruyere cheese or Havarti, shredded
- ½ cup Parmesan Cheese shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping
- 2 tablespoons seasoned bread crumbs
- 1 tablespoon butter melted, salted
Instructions
- Preheat oven to 400°F.
- Brush the squash with oil and season with salt and pepper. Place cut side down on a baking pan and roast 45 minutes or until tender.
- While the squash is roasting, cook pasta al dente (firm) according to package directions. Drain well.
- Once squash is done, use a spoon to scoop out the flesh of the squash and mash until smooth. Set aside.
- Melt butter over medium heat in a large saucepan. Add onion and cook until tender.
- Whisk in flour and let cook 2 minutes while stirring. Add milk a little bit at a time stirring until smooth after each addition.
- Add cream, broth, mustard powder, & cayenne. Continue stirring until the sauce comes to a boil. Reduce heat to a simmer and cook 2 minutes.
- Remove the sauce from the stove and stir in cheeses until melted. Taste and generously season the sauce with salt & pepper.
- Combine cheese sauce, mashed butternut squash and pasta. Spread into a greased 9×13 pan.
- Combine topping ingredients and sprinkle overtop.
- Bake 15-20 minutes or until bubbly and the top is browned. Do not over cook. Cool 10-15 minutes before serving.
Notes
- Microwaving butternut squash for 3-5 minutes before cutting can ease handling if the skin is tough.
- Hand-shred cheese from blocks to avoid the grainy texture that pre-shredded cheeses can cause.
- Remove the sauce from heat before adding cheese to prevent separation and maintain creamy sauce texture.
- Gruyere cheese can be substituted with Havarti or additional cheddar cheese depending on availability.
- Use cubed or frozen squash as alternatives for fresh whole butternut squash if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 669 | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 733mg | 31% |
| Potassium | 636mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 11027IU | 221% |
| Vitamin C | 22mg | 24% |
| Calcium | 679mg | 68% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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