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Irresistible Butternut Squash Mac and Cheese Recipe Perfect for Fall

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This butternut squash mac and cheese recipe blends seasonal flavors with the creamy indulgence of classic mac and cheese, making it a cozy and comforting dish perfect for crisp autumn days.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (fresh or frozen)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 12 oz pasta (elbow macaroni or shells, whole wheat or gluten-free if preferred)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups whole milk (or unsweetened almond milk)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • Pinch of nutmeg
  • Optional: garlic powder, paprika, or cayenne for extra flavor

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until they’re fork-tender and caramelized.
  2. While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Once the squash is roasted, let it cool slightly. Blend the cubes in a food processor or blender until smooth. Add a splash of milk if needed to help it blend.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw taste.
  5. Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes. Add the shredded cheddar and mozzarella, stirring until melted and smooth.
  6. Stir the butternut squash puree into the cheese sauce. Add a pinch of nutmeg and any additional seasonings you’d like. Taste and adjust salt and pepper if needed.
  7. Combine the cooked pasta and sauce in a large pot or bowl, mixing until the pasta is evenly coated.
  8. Transfer the mac and cheese to a baking dish. Top with additional shredded cheese or breadcrumbs. Bake at 375°F (190°C) for 15 minutes, or until golden and bubbly.

Notes

[‘Don’t overcook the pasta; keep it al dente since it will cook further in the sauce.’, ‘Blend the squash well to achieve a creamy sauce.’, ‘Shred your own cheese for better melting.’, ‘Taste as you go to avoid over-seasoning.’, ‘Breadcrumbs mixed with Parmesan or crushed crackers make a great crunchy topping.’]

Nutrition

Keywords: butternut squash mac and cheese, fall recipe, comfort food, vegetarian mac and cheese, creamy pasta, seasonal recipe

Find it online: https://hungermind.com/irresistible-butternut-squash-mac-and-cheese-recipe-perfect-for-fall/