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- 2 cups elbow macaroni - 2 cups butternut squash, peeled and diced - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried sage - 1 teaspoon paprika - 1 ½ cups shredded sharp cheddar cheese - ½ cup grated Parmesan cheese - 2 cups milk (whole or plant-based) - 2 tablespoons all-purpose flour - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love using elbow macaroni in this dish. It holds the creamy cheese sauce well. Butternut squash adds a sweet touch and a beautiful color. The mix of sharp cheddar and Parmesan creates a rich flavor. Fresh herbs, like sage and parsley, elevate the taste. - Dairy substitutes: Use almond milk or oat milk for a dairy-free option. - Gluten-free pasta options: Try brown rice or quinoa pasta instead. - Seasoning variations: Experiment with thyme or rosemary for different flavors. Feel free to switch up the ingredients. You can make this dish fit your needs while keeping it tasty. {{ingredient_image_1}} Preheat the oven and cook the pasta Start by preheating your oven to 350°F (175°C). This step is key for a great bake. Next, fill a large pot with salted water. Bring it to a boil and add 2 cups of elbow macaroni. Cook the pasta until it is al dente. This usually takes about 7-9 minutes. Once done, drain the pasta and set it aside. Prepare the butternut squash Now, let’s prepare the butternut squash. In a medium saucepan, bring water to a gentle boil. Add 2 cups of peeled and diced butternut squash. Cook it for about 10-12 minutes, or until tender. Drain the squash and mash or blend it until smooth. This adds creaminess to your dish. Sautéing aromatics In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and cook it until it turns translucent. This takes about 4-5 minutes. Next, add 2 minced garlic cloves, 1 teaspoon of dried sage, and 1 teaspoon of paprika. Stir for about a minute until your kitchen smells great. Thickening the sauce Sprinkle 2 tablespoons of all-purpose flour over the sautéed onions. Stir to blend everything well for about 1-2 minutes. Gradually pour in 2 cups of milk. Whisk continuously until the mixture thickens. This forms a nice base for your cheese sauce. Mixing the pasta and cheese sauce Now, stir in the mashed butternut squash, 1 ½ cups of shredded sharp cheddar cheese, and ½ cup of grated Parmesan cheese. Mix until everything is melted and smooth. Season with salt and pepper to your taste. Then, add the cooked elbow macaroni into the cheese sauce. Stir until the pasta is fully coated. Baking tips for the perfect crust Pour the mixture into a greased baking dish. Smooth it out evenly. Bake in your preheated oven for about 20-25 minutes. Look for a bubbly and golden top. This is how you know it’s done! Let it cool for a few minutes before serving. Enjoy your creamy comfort dish! To boost the taste of your butternut squash mac and cheese, try these herbs and spices: - Fresh thyme: Adds a lovely earthiness. - Nutmeg: A pinch gives warmth and depth. - Cayenne pepper: For a touch of heat. You can also add protein to make this dish a full meal. Consider these options: - Cooked chicken: Shred it and mix in. - Bacon bits: They add a savory crunch. - Chickpeas: For a plant-based boost. To make your dish healthier, sneak in more veggies. Here are a few ideas: - Spinach: Stir in fresh or frozen near the end. - Broccoli florets: Add them while cooking the pasta. - Carrots: Grate and mix in for sweetness. You can also swap out cheese for lighter options. Here are some choices: - Low-fat cheddar: Cuts calories while keeping flavor. - Nutritional yeast: Provides a cheesy taste with fewer calories. - Ricotta cheese: For a creamy texture with less fat. Avoid a dry mac and cheese by following these tips: - Don’t overcook the pasta: Aim for al dente. It will continue to cook in the oven. - Use enough liquid: Your cheese sauce should be creamy. If too thick, add more milk. To ensure proper cheese melting: - Add cheese slowly: This helps it melt evenly without clumping. - Stir constantly: Keep the heat low to avoid burning. - Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents. These can prevent smooth melting. Pro Tips Use Fresh Butternut Squash: For the best flavor, opt for fresh butternut squash over canned puree. It gives a richer taste and better texture. Adjust Cheese to Taste: Feel free to mix different types of cheese. Gruyère or Fontina can add a delicious depth to your mac and cheese. Make it Creamier: If you prefer a creamier texture, add a little more milk or cream to the cheese sauce until it reaches your desired consistency. Top with Breadcrumbs: For an extra crunchy topping, sprinkle some seasoned breadcrumbs on top before baking. {{image_2}} For a tasty vegan version, swap the dairy cheese for plant-based cheese. Use nutritional yeast for a cheesy flavor. Almond, soy, or oat milk works well in place of regular milk. You can also thicken the sauce with soaked cashews or blended tofu. These swaps keep the dish creamy and rich without any animal products. If you need gluten-free options, choose gluten-free elbow pasta. Many brands make great pasta from brown rice or quinoa. For the sauce, use cornstarch or arrowroot powder as a thickener instead of flour. This will help you achieve a smooth and creamy sauce without gluten. You can add fun flavors to your dish. Try crispy bacon bits or sautéed spinach for extra taste. For a kick, use jalapeños or crushed red pepper. Regional twists can also be fun; add smoked cheese for a Southern flair or top with breadcrumbs for a crunchy texture. Each variation brings something new to your mac and cheese. To keep your butternut squash mac and cheese fresh, store it in an airtight container. Make sure to let it cool down before sealing. This dish will last about 3 to 5 days in the fridge. If you want to keep it longer, freezing is a great option. Portion the mac and cheese into freezer-safe containers. It can last for up to 3 months in the freezer. When you're ready to enjoy it again, thaw it in the fridge overnight. This helps keep the texture nice. To reheat your mac and cheese, use a few simple methods. 1. Microwave: Place your serving in a bowl. Add a splash of milk to keep it creamy. Heat for about 1 to 2 minutes, stirring halfway through. 2. Oven: Preheat your oven to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Cover it with foil to lock in moisture. Bake for about 20 minutes. 3. Stovetop: Use a pan over medium heat. Add a little milk and stir often. Heat for about 5 to 7 minutes. All these methods keep your mac and cheese creamy. Adjust the cooking time based on how much you're reheating. Enjoy your meal! Butternut squash mac and cheese lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Yes, you can make it ahead. Prepare the dish, but don’t bake it. Cover it and store it in the fridge. When you’re ready to eat, bake it for about 25 to 30 minutes at 350°F (175°C). Sharp cheddar cheese is my favorite for its strong flavor. I also like to use Parmesan cheese for a rich taste. Mixing these cheeses gives the best creamy texture and yummy taste. In this post, we explored how to make butternut squash mac and cheese, from ingredients to storage. We looked at key ingredients like elbow macaroni and various cheeses. I shared tips to enhance flavor and avoid common mistakes. You can try different variations, whether vegan or gluten-free. Remember, the goal is a creamy and tasty dish. With the right approach, you can create a comforting meal. Keep experimenting, and enjoy your mac and cheese!

Butternut Squash Mac and Cheese

A creamy and comforting mac and cheese with the sweetness of butternut squash.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 cups elbow macaroni
  • 2 cups butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon paprika
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cups milk (whole or plant-based)
  • 2 tablespoons all-purpose flour
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • In a medium saucepan, bring water to a gentle boil, add the butternut squash, and cook until tender, about 10-12 minutes. Drain and mash or blend until smooth.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add the minced garlic, sage, and paprika, stirring for an additional minute until fragrant.
  • Sprinkle the flour over the sautéed onions and stir to combine, cooking for 1-2 minutes. Gradually add the milk, whisking continuously until the mixture thickens.
  • Stir in the mashed butternut squash, cheddar cheese, and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  • Add the cooked macaroni into the cheese sauce and stir until fully coated.
  • Pour the mixture into a greased baking dish and smooth out evenly. Bake in the preheated oven for about 20-25 minutes until bubbly and golden on top.
  • Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

For a healthier version, use whole grain pasta.
Keyword butternut squash, comfort food, mac and cheese