Butternut Squash Mac and Cheese
Looking for a cozy, healthier twist on classic mac n cheese? This Butternut Squash Macaroni and Cheese combines the creamy richness of traditional mac & cheese with the natural sweetness of roasted butternut squash. The result? A comforting, healthier dish that’s equal parts indulgent, nutritious, and deliciously flavorful – and it’s all made in one pot!
Equipment
- 2 Large Pots
- 1 Colander
- 1 Immersion Blender or Stand Blender
Ingredients
- 1 Pound Elbow Macaroni (or small dry pasta of choice)
- 2 TBS Unsalted Butter
- 1 small Yellow Onion - grated (about scant 2/3 cup)
- 1 1/4 Pound Butternut Squash - peeled and 1/2-inch dice (about 3 1/2 to 4 cups or 16 ounces diced squash)
- 1/2 scant tsp EACH: Ground Nutmeg, Dried Thyme, and Smoked Paprika
- 1 ½ Cups Half-and-Half
- 1/2 Cup Low-Sodium Vegetable or Chicken Stock
- to taste Kosher Salt and Ground Black Pepper
- 1 ½ heaping Cups Grated Sharp White Cheddar Cheese (about 4 oz.) (SEE NOTES)
- 1/3 heaping Cup Finely Grated Parmesan Cheese - plus more for serving
- Optional Garnishes Fresh Thyme, Scallions, and/or Parsley
Instructions
- Boil Water for Pasta: Bring a large pot of water to a boil.
- Meanwhile, Sauté Onions and Butternut Squash: While water is coming to a boil, heat the butter in a separate large pot over medium heat. Once the butter melts, add the onion and cook for 2-3 minutes, stirring occasionally. Add in the butternut squash and season with nutmeg, thyme, paprika, 1 teaspoon salt, and a scant ½ teaspoon pepper. Cook, stirring, for 2 minute.
- Add Liquids and Cook the Squash: Add in the half-and-half and stock. Increase the heat to medium-high and bring to a simmer (DO NOT BOIL). Once simmering, immediately reduce the heat to maintain a gentle simmer. Cover the pot and cook until the squash is extremely tender, about 20-22 minutes. Turn off the heat underneath the pot.
- While the Squash is Cooking, Boil the Macaroni: Once the water is boiling, generously season it with salt. Then, add the pasta and cook to al dente according to package directions. Drain the pasta, reserving at least ½ cup of the pasta water, and set both aside.
- Puree Butternut Squash Sauce: Once the squash is tender, use an immersion blender to puree the squash and stock mixture until the ingredients are completely smooth and creamy. (Note: Alternatively, you can transfer the squash mixture to a stand blender in batches and puree until smooth. Once the squash is pureed, return it to the pot.)
- Add Cheeses, Adjust to Tate: Turn heat to low and add both cheeses to the butternut squash sauce gradually - 1 handful at a time - and whisking until smooth between each addition of cheese. Taste the sauce and adjust for seasoning with salt and pepper.
- Add Cooked Macaroni Noodles: Add the cooked pasta to the butternut squash sauce and stir until the pasta is completely coated and combined with the sauce. Add some of the pasta water if the sauce is too thick.
- Serve Butternut Squash Mac n Cheese: Ladle the mac and cheese into individual serving bowls and garnish with fresh herbs and more parmesan if using. Enjoy immediately!
Video
Notes
- Squash. To save time on prep, purchase already peeled and cubed butternut squash from the grocery store. You need roughly 16 ounces (1 pound) of diced squash. (You can find peeled and diced squash in the produce section of most major grocery stores.)
- Cheddar Cheese. Make sure you purchase a good quality, sharp cheddar cheese for this recipe. And, shred the cheddar yourself using the large holes of a box grater! Pre-shredded cheese has anti-caking agents and additives that prevent the cheese from smoothly melting. I used a sharp aged white cheddar; however, you can use any good-melting cheese. (See the post for a full list of cheeses to use!)
- Parmesan cheese. Use the small holes on a box grater or use a food processor to finely grate the parmesan cheese.
- Make in advance. The butternut squash cheese sauce can be prepared a day in advance and stored in an airtight container in the refrigerator. (See the post for full details on preparing the recipe in advance, storage tips and freezing instructions.)
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 332kcal Carbohydrates: 54g Protein: 10g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 24mg Sodium: 95mg Potassium: 450mg Fiber: 3g Sugar: 5g Vitamin A: 7816IU Vitamin C: 16mg Calcium: 99mg Iron: 1mg