Creamy butternut squash mac and cheese is a comforting, velvety dish that brings together the earthy sweetness of roasted butternut squash and the creamy richness of classic mac and cheese. This recipe is perfect for cozy nights, family dinners, or as a crowd-pleasing side dish.
Why Youโll Love This Recipe
- Healthier Alternative: Butternut squash adds natural sweetness and nutrients, making it a healthier twist on traditional mac and cheese.
- Family-Friendly: Kids and adults alike will love the creamy texture and cheesy flavor.
- Versatile: Can be customized with your favorite cheeses or mix-ins like spinach or bacon.
- Make-Ahead Friendly: Perfect for meal prep or freezing for later use.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash
- Pasta of choice (elbow macaroni, shells, or penne)
- Butter
- All-purpose flour
- Milk (whole or plant-based alternatives)
- Cheddar cheese (or a mix of cheeses)
- Parmesan cheese
- Nutmeg (optional)
- Salt and pepper
Directions
- Prepare the Butternut Squash: Peel, seed, and cube the squash. Roast in the oven at 400ยฐF for about 25-30 minutes until tender, or boil until soft.
- Cook the Pasta: Boil your pasta according to package instructions. Drain and set aside.
- Make the Sauce: In a large saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking constantly until the sauce thickens.
- Blend the Squash: Blend the roasted squash with a portion of the milk mixture until smooth. Return it to the saucepan.
- Add Cheese: Stir in cheddar and Parmesan cheese until melted and combined. Season with salt, pepper, and a pinch of nutmeg.
- Combine Pasta and Sauce: Mix the cooked pasta into the sauce, ensuring itโs evenly coated.
- Bake (Optional): For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 375ยฐF for 10-15 minutes.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
Variations
- Cheese Choices: Swap cheddar for gouda, gruyere, or mozzarella for a unique flavor.
- Add Veggies: Stir in sautรฉed spinach, kale, or peas for added nutrition.
- Protein Boost: Add shredded chicken, bacon, or crumbled sausage.
- Gluten-Free Option: Use gluten-free pasta and flour.
- Spicy Twist: Add a dash of cayenne pepper or hot sauce to the sauce.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop with a splash of milk to restore creaminess, or bake in the oven until heated through.
FAQs
1. Can I use frozen butternut squash?
Yes, frozen squash works well and saves time on prep. Simply thaw and cook as needed before blending.
2. Whatโs the best pasta for this dish?
Elbow macaroni, shells, or penne are great options, but any pasta that holds sauce well will work.
3. Can I make this vegan?
Absolutely! Use plant-based milk, vegan butter, and dairy-free cheeses to make it vegan-friendly.
4. How can I make it extra creamy?
Add a splash of heavy cream or an extra handful of cheese to the sauce for a richer texture.
5. Is this recipe kid-friendly?
Yes! The mild flavors and creamy texture make it appealing to kids.
6. Can I skip the baking step?
Yes, baking is optional. If you prefer stovetop mac and cheese, serve it directly after mixing the pasta and sauce.
7. What side dishes pair well with this?
A crisp green salad, garlic bread, or roasted vegetables complement this dish perfectly.
8. How do I prevent the sauce from being grainy?
Ensure the cheese is added slowly over low heat, and stir constantly for a smooth sauce.
9. Can I use pre-shredded cheese?
While convenient, pre-shredded cheese may not melt as smoothly due to anti-caking agents. Freshly shredded cheese is best.
10. Can I double this recipe?
Yes, this recipe doubles easily. Use a larger pot and adjust cooking times slightly if needed.
Conclusion
Creamy butternut squash mac and cheese is a delightful blend of comfort and nutrition. Whether youโre serving it as a main dish or a side, its velvety texture and rich flavors are sure to impress. With plenty of customization options, itโs a recipe youโll want to make again and again. Enjoy!
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Creamy Butternut Squash Mac and Cheese
Description
Creamy Butternut Squash Mac and Cheese is a delightful twist on the classic comfort dish, combining the natural sweetness of butternut squash with rich, cheesy goodness. This recipe offers a nutritious and flavorful meal thatโs perfect for any occasion.
Ingredients
- Pasta:
- 1 pound (454g) small/medium pasta shells or elbow macaroni
- Butternut Squash Sauce:
- 4 cups (about 560g) peeled and cubed butternut squash (approximately 1 large or 2 small squash)
- 1 1/4 cups (300ml) vegetable or chicken broth
- 1 1/4 cups (300ml) milk
- 3 cloves garlic, minced
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- Cheese:
- 2 cups (225g) shredded sharp white cheddar or Gruyรจre cheese
- Optional Add-ins:
- 1-2 cups (70-140g) roughly chopped kale, stems removed
- Topping:
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves or additional freshly ground black pepper for garnish
Instructions
- Prepare the Butternut Squash:
- In a medium saucepan over medium-high heat, combine the cubed butternut squash, broth, milk, and minced garlic.
- Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, until the squash is very tender.
- Check tenderness by piercing the squash with a fork; it should be soft.
- Cook the Pasta:
- While the squash is simmering, preheat the oven to 375ยฐF (191ยฐC).
- In a large pot, bring salted water to a boil and cook the pasta until al dente, following package instructions.
- If adding kale, stir it into the boiling pasta during the last 1โ2 minutes of cooking.
- Drain the pasta and kale, and set aside.
- Prepare the Sauce:
- Transfer the cooked butternut squash mixture (including the liquid) to a blender or food processor.
- Add the Greek yogurt, salt, pepper, and a pinch of nutmeg.
- Blend until smooth and creamy.
- Combine Pasta and Sauce:
- In a large bowl, mix the hot butternut squash sauce with the shredded cheese until the cheese melts and the sauce is well combined.
- Taste and adjust seasoning with additional salt, pepper, or nutmeg if desired.
- Add the drained pasta (and kale, if using) to the sauce, stirring until the pasta is thoroughly coated.
- Bake:
- Pour the mac and cheese into an ungreased 9ร13-inch baking dish or a similarly sized oven-safe skillet.
- Sprinkle breadcrumbs evenly over the top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the edges are bubbly and the top is lightly browned.
- Serve:
- Remove from the oven and let it sit for a few minutes before serving.
- Garnish with fresh thyme leaves or a sprinkle of freshly ground black pepper if desired.
Notes
- For a richer flavor, consider using a combination of sharp white cheddar and Gruyรจre cheeses.
- The addition of kale provides extra nutrients and a pleasant texture contrast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to maintain creaminess.
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