Butternut Squash Mac and Cheese Recipe

baked butternut squash mac and cheese with crispy panko topping in white baking dish with serving spoon

5 from 14 votes

Butternut Squash Mac and Cheese Recipe

Butternut squash mac and cheese is tender macaroni in a velvety, creamy, butternut squash cheese sauce baked with crispy Panko topping. It's the perfect side or entree for cool-weather dinners.

Prep Time30

Cook Time30

Total Time1

Course: entree, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 306kcal

Author: Traci

Equipment

4-quart saucepan for pasta and squash
colander to drain the pasta and the squash
2-quart saucepan for cheese sauce
slotted spoon or spider skimmer
whisk
vegetable masher or stick blender
9 9 x 9 baking dish or 9 x 13 baking dish

Ingredients

1 pound Butternut Squash Cubes about 3 cups
8 cups Water salted generously
16 ounces Macaroni I prefer Cavatappi for this dish
4 tablespoons Butter
4 tablespoons All-Purpose Flour
2 cups Milk
pinch Nutmeg
⅛ teaspoon Black Pepper
2 cups Monterey Jack Cheese (shredded) same as 8 ounces *see footnotes for variations
¼ cup Grated Parmesan
¼ cup Milk optional, to loosen sauce texture
½ teaspoon Salt or more to taste
¼ cup Panko Bread Crumbs tossed in a few splashes of olive oil

Instructions

Preheat and Prep: Preheat your oven to 350°F and coat a 9 x 9 baking dish with cooking spray. Set aside.
Cook the Butternut Squash: Bring salted WATER to a boil in a large saucepan. Add BUTTERNUT SQUASH and cook for 10–12 minutes, or until fork-tender. Use a skimmer or slotted spoon to transfer the squash to a colander.
Cook the Pasta: Add PASTA to the same boiling water and cook until al dente. Drain and set aside. Lightly coat with oil to prevent sticking.
Make the Bechamel Sauce: While the squash and pasta cook, make the sauce in a second saucepan. Melt BUTTER over medium heat, then whisk in FLOUR. Cook for 1 minute, whisking constantly. Gradually whisk in MILK in small splashes until the sauce is smooth and creamy. Stir in NUTMEG and BLACK PEPPER.
Turn it into cheese sauce: Remove the pan from heat. Add SHREDDED CHEESE in small handfuls, whisking each time until fully melted. Whisk in the PARMESAN until smooth.
Finish the Sauce: Add the cooked BUTTERNUT SQUASH to the cheese sauce and mash to your liking using a vegetable masher. (I prefer not to mash it too much.) For a smoother sauce, use a stick blender or heat-safe blender as an optional step.
Adjust flavor: Stir in SEA SALT and taste. Adjust if needed based on your cheese.
Combine and Assemble: Toss the cooked PASTA with the cheese sauce until fully coated. If the sauce feels thick, stir in 2 tablespoons to ¼ cup extra MILK to loosen it. Transfer to the prepared baking dish and spread evenly. Sprinkle PANKO over the top.
Bake and Broil: Bake uncovered for 25 minutes, or until the sauce is bubbly and the top is lightly browned. Switch the oven to broiler mode for 1–2 minutes to create a crispy, golden crust.
Serve: Let the mac and cheese cool for 10 minutes at room temperature before serving. Enjoy warm!

Video

Notes

Shortcut Tip: Save time by using pre-cut fresh or frozen butternut squash. Follow package directions for cooking.

Cheese Options: Feel free to use any cheese you prefer, including sharp cheddar, gouda, gruyere, or a mix. The flavor and salt content will vary.

Adjusting Cheese Amounts: Use half the listed cheese amount for a creamier mac and cheese or double the cheese for an extra-cheesy mac and cheese.

Make Ahead Options:

Cook and refrigerate the squash and pasta separately, and make the cheese sauce fresh before assembling.
Or, cook all three components ahead and refrigerate them separately. Rewarm the CHEESE SAUCE gently before combining.
Or, fully assemble the dish (squash, pasta, and cheese sauce combined) and refrigerate up to 24 hours. Let sit at room temp 30 minutes before baking.
I prefer assembling everything the day before so it’s ready to bake without extra steps.

Nutrition