This recipe first appeared on Savory Experiments where I am a contributor.
Butternut Squash Mac And Cheese is a sneaky, yet delicious way of adding more vegetables to your diet. It’s decadent, creamy, and packed with flavor!
It’s so cozy, creamy, and delicious. Perfect for the cooler months.
I don’t know about you, but I am ready for Fall and everything delicious that comes with homemade comfort foods!
Butternut Squash Mac And Cheese Recipe
Who doesn’t love mac n cheese? This recipe is easy to follow, creamy and delicious, and will be on the table in under 30 minutes.
This homemade mac n cheese is TO DIE FOR…and did I mention, healthy…well, healthier!
Prep those aprons ladies (and gents), it’s time to celebrate the comings of Autumn with a warm serving of the best comfort food around!
Butternut Squash Mac And Cheese Ingredients
- butternut squash
- cayenne pepper
- garlic clove
- cavatappi pasta
- panko bread crumbs
- whole milk
- gruyere cheese
- white cheddar cheese
*a full list of ingredients and measurements for this recipe can be found in the recipe card at the bottom of the page!
How To Make Mac And Cheese
1. Roast the butternut squash. Preheat the oven to 400F. In a small bowl, combine cinnamon, paprika, and cayenne pepper.
Sprinkle the seasoning over the butternut squash and roast for 25-30 minutes, or until the squash is easy to poke with a fork.
Add the butternut squash to a food processor with garlic and blend until smooth and creamy, scraping down the sides as you go.
2. Cook the pasta. Boil a tall pot of water and cook the pasta according to box instructions, until al dente.
3. Toast the panko. In a large non-stick skillet with olive oil, toast the panko bread crumbs until golden brown.
4. Make the cheese sauce. Using the same pan, melt the butter over medium heat. Whisk in the flour and milk, stirring until it begins to thicken. Reduce the heat to low and whisk in nutmeg, paprika, cayenne pepper, salt and pepper.
Mix in the squash puree, stirring until fully combined. Gradually add both cheeses, stirring well to combine until cheese is completely melted.
Add the pasta to the cheese sauce and stir to combine. Mix in half the panko and sprinkle the rest on top with fresh chopped chives.
*Above directions are abbreviated, please check the recipe card for the full instructions on how to make the recipe.
Questions You May Have
Which proteins go best with mac n cheese?
Absolutely! I am a BIG fan of fancy mac n cheese. You can definitely add chicken, ground beef, steak, or my personal favorite lobster, to the dish!
Can I add more veggies to the dish?
Yes! If you want to dress the recipe up, but you aren’t looking for a meat or fish, add cooked broccoli, cauliflower, mushrooms, or anything else that’s calling your name!
Can I use a different cheese?
If Gruyere is not your flavor you can definitely change up the cheese! Feel free to experiment with what you like best. Parmesan is always a winning cheese . I recommend Smoked Gouda as a substitution!
Make it gluten-free
Swap out your pasta with a certified gluten free pasta and almond flour instead of all purpose flour to make this recipe gluten free.
What To Serve With Mac and Cheese
Looking to make this a full meal? Below are some of my favorite (and absolutely delicious…if I do say so myself) recipes you can pair with your macaroni and cheese:
- Harvest Salad
- Caramelized Peach Burrata Salad
- Air-Fryer Zucchini
- Watermelon and Feta Salad
- Air Fryer Asparagus
WANT TO TRY THIS BUTTERNUT SQUASH MAC AND CHEESE RECIPE?
PIN IT to your mac and cheese recipes, dinner recipes, or butternut squash recipes board to save it for later!
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Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Butternut Squash Mac And Cheese
- 1 lb butternut squash, cubed
- 1 tablespoon cinnamon
- 1 1/4 tablespoons paprika
- 1 1/4 tablespoons cayenne pepper
- garlic clove
- 2 lb cavatappi pasta
- 8 tablespoons butter
- 1 tablespoon olive oil
- 3/4 cup panko bread crumbs
- 1/3 cup flour
- 2 cups whole milk
- 1/2 teaspoon nutmeg
- 1.5 cups shredded gruyere cheese
- 2 cups shredded white cheddar cheese
- salt and pepper, to taste
- 3 tablespoons chives
- Preheat the oven to 400F. In a small bowl, combine 1 tbsp cinnamon, 1 tablespoon paprika, and 1/2 tbsp cayenne pepper. Sprinkle the seasoning over the butternut squash and roast for 25-30 minutes, or until the squash is easy to poke with a fork. Add the butternut squash to a food processor with 1 clove of garlic and blend until smooth and creamy, scraping down the sides as you go.
- Meanwhile, bring a large pot of water to a boil with 1 tbsp of salt. Add the cavatappi and cook until just al dente. Set aside.
- In a large non-stick skillet, heat 2 tbsps of butter and 1 tbsp of olive oil on medium heat. Add the panko and stir to combine. Arrange the panko in an even layer in the skillet and let it toast for 2-3 minutes until golden brown. Transfer to a plate or small bowl and set aside.
- Using the same pan you used for the toasted panko, melt 6 tbsps of butter over medium heat. Whisk in the flour and milk, stirring until it begins to thicken. Reduce the heat to low and whisk in 1/4 tsp nutmeg, 1/4 tsp paprika, 1/8 teaspoon cayenne pepper, salt and pepper. Mix in the squash puree, stirring until fully combined. Gradually add both cheeses, stirring well to combine until cheese is completely melted.
- Add the pasta to the cheese sauce and stir to combine. Mix in half the panko and sprinkle the rest on top with fresh chopped chives.
- Add more milk if you need to thin out the cream sauce.
- If you don’t have chives, you can also garnish with fresh parsley, oregano or crispy sage leaves.