Butternut Squash Mac (Printable)

A creamy autumn dish with roasted butternut squash and a blend of melted cheeses.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or small shells

→ Butternut Squash

02 - 1 lb butternut squash, peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Cheese Sauce

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup grated sharp cheddar cheese
10 - 1/2 cup grated Gruyère or fontina cheese
11 - 1/8 tsp nutmeg
12 - 1/2 tsp Dijon mustard
13 - Salt and pepper, to taste

→ Topping (optional)

14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated parmesan

# Directions:

01 - Preheat the oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
03 - In a blender or food processor, combine roasted squash with 1/2 cup milk and process until smooth.
04 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
05 - Gradually whisk in remaining 1 1/2 cups milk, stirring constantly until sauce thickens, about 3 to 4 minutes. Add pureed squash, cheddar, Gruyère, nutmeg, and Dijon mustard. Stir until cheese melts and sauce is smooth. Season with salt and pepper.
06 - Add cooked pasta to the cheese sauce and stir until evenly coated.
07 - Transfer mixture to a lightly greased baking dish. Combine panko, melted butter, and parmesan. Sprinkle over the top and broil for 2 to 3 minutes until golden and crisp.
08 - Serve hot, garnished with additional cheese or fresh herbs if desired.

# Expert Suggestions:

01 -
  • The butternut squash makes the sauce naturally creamy without feeling heavy, so you get that luxurious coating on every noodle.
  • It tastes like fall in a bowl—sweet, savory, and rich enough to feel special but easy enough for any weeknight.
  • Roasting the squash brings out a subtle caramelized sweetness that plain cheese sauce never quite captures.
02 -
  • Don't skip pureeing the squash—chunky bits ruin the creamy texture and make the sauce look broken instead of silky.
  • Nutmeg and mustard seem like tiny additions, but they're what stop this from tasting like regular mac and cheese with squash stirred in—they're the difference between good and memorable.
  • Broiling the topping is quick enough that an extra minute can turn it from golden to burnt, so stay close and watch for color change.
03 -
  • Use a microplane to grate your own cheese from a block instead of pre-shredded—it melts so much smoother because there's no anti-caking powder getting in the way.
  • If the sauce breaks or looks grainy, whisk in a splash of cold milk off heat and it will usually come back together, but prevention (slow whisking, right temperature) is easier than rescue.
Return