This recipe for butternut squash mac & cheese is a wonderful way to include cooked squash in a beloved family dish. Delicious, creamy, and sweet.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (16 ounce) package rotini pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- 1⁄8 teaspoon ground nutmeg (Optional)
- 2 cups milk
- 3 cups cubed butternut squash, cooked and mashed
- 6 ounces shredded white Cheddar cheese
- 6 ounces shredded Cheddar cheese
- salt and pepper to taste
- ¼ cup seasoned dry bread crumbs, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes; drain pasta and return to the pot.
- Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour, garlic powder, onion powder, dried mustard, and nutmeg; cook for 1 minute. Gradually whisk milk into flour mixture and cook until bubbling and thickened to the consistency of heavy cream, about 5 minutes. Remove from heat.
- Stir squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Season with salt and pepper.
- Add cheese sauce to pasta and stir to combine; transfer mixture into a 9×13-inch baking dish. Top with seasoned bread crumbs.
- Bake in the preheated oven until topping is golden and sauce is bubbling, about 20 minutes.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 286 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Creamy and delicious; just what I look for in Mac and Cheese with the added benefit of some healthy vegetable vitamins. However, unlike some we could taste the butternut squash; not a bad thing for us since we like it. I felt it was screaming for some savory Fall spices like sage, rosemary or thyme. I will experiment in the future and am really looking forward to making this frequently.
I would not make again. Too much cheese and I agree with the other review, that the squash got lost.
This was really good and not difficult at all.
My fam loved this. Added some grated onion, minced roasted garlic, and a tablespoon of Dijon mustard. Used half sharp cheddar and half smoked gouda which added that smoky, bacony flavor. The only things I might change next time would be possibly adding a bit more cheese, and/or mixing chunks of roasted butternut squash in at the end rather than mashing it into the cheese sauce – just curious. But it was absolutely delectable, thanks!!
Love that I can fool my husband into eating squash! Great recipe, one of my favorites that I repeat regularly.
I wasn’t sure if you mashed or chopped the squash before adding it to the sauce, so I tried a little of both. I also reduced the amount of cheese to 10 oz. I didn’t notice the mashed squash in the mac n cheese blend. Mission to add vegetables to my daughter favorite meal was successful.
Very good! Not hard to make. For Cheese, used 4 ounces each of white cheddar, medium cheddar and monetary jack
Tastes great, would make again, used plain macaroni.
Love love love
I modify recipes because my kid is a finicky eater and I have to hide certain vegetables from him. After roasting the squash, I took the immersion blender and blended it all up. I added sage as well. Kid loved it. Husband loved it. I loved it. Next time I’m putting broccoli or Brussels sprouts in it as well. Those veggies he’ll eat.
This was very good and I will definitely make it again. I had never made “homemade” Mac n cheese before this. The key to this recipe is the noodles. Do not over cook them. 8 mins was perfect. For the cheese, I used 6 oz of Mexican style and 6 oz of Kerrigold reserve white cheddar. Next time I will try to find a smokier cheese and not use the Mexican cheese. I also ended up adding some garlic powder and a small amount of curry powder for some added umpf. It turned out great and was not too sweet.
Very good and a favorite made a little healthier.
This is my second time making it, it’s great, I added nutmeg to the bread crmbs
Yes, I made one change. I steamed the squash. I intend making ít again & again
So easy. I would make this again!! Girlfriend loved it. Served with sauteed pistachio crusted chicken breasts on the side!
It was easy to make and surprisingly delicious. I’ll be making this again… soon!
I haven’t made this yet but I plan an it this weekend. One question, am I cutting up the squash to stir into the milk and cheese mixture??
Could not find a white cheddar I used a variety pack of cheese along with another pack of cheddar very good I will make it again that’s the only changes
No changes yes I’d make it again
Everyone in my family enjoyed this recipe but I thought it was too dry. I will make it again.
I made it as the recipe instructs, and it came out delicious It is sweet tasting as you would expect from the Butternut.