Butternut Squash Mac and Cheese
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Butternut Squash Mac & Cheese

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Mac and Cheese is easily one of my favorite meals. It’s warm, creamy, and pretty easy. We have been making a homemade version for several years now and occasionally we like to mix it up. This Butternut Squash Mac & Cheese is one of our most recent variations on the basic recipe! It fits with the winter season so well and was the perfect cozy night in meal.

We actually got the idea after making What’s Gaby Cooking’s butternut squash pasta. We had a boat load of the roasted squash puree left over and adding it to the mac and cheese seemed like a no-brainer. To suite our tastes, we gave it a good amount of spice to help offset some of the sweetness of the squash. We also topped the mac and cheese with a sourdough and rosemary crust, which was perfect!

We kept our cheese mix for this one pretty traditional using gruyere and fontina which both melt really well and have good but not overpowering flavor. Other good cheese are gouda and manchego which provide similar textures and flavor profiles. I personally prefer to avoid yellow cheeses though as these are a little less appealing visually.

Butternut Squash Mac & Cheese

Perfect fall take on classic mac & cheese that combines the rich sweet butternut squash and the warmth of cayenne.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: butternut, mac and cheese, macaroni, pasta, squash
Servings: 8 People



  • 1 Butternut Squash pre-cut into cubes is best
  • 2 Shallots quartered
  • 5 Garlic Cloves smashed
  • 1/4 Tsp Red Pepper Flake
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Chicken Stock
  • 2 Tbs Olive Oil
  • Salt & Pepper to taste

Mac & Cheese

  • 1 Lb Macaroni
  • 4 Tbs Butter
  • 3 Tbs Flour
  • 2 1/2 Cups Milk
  • 1 Cup Gruyere grated
  • 1 Cup Fontina grated
  • 1/2 Tsp Cayenne Pepper heaping
  • 1 Cup Sourdough broken into crumbs
  • 1 Rosemary Sprig Minced
  • Salt & Pepper to taste



  • Preheat the oven to 400F.
  • Toss all of the dry ingredients in the olive oil with salt and pepper. Roast for 30-40 minutes.
  • Add all of the ingredients to a blender with the cream and half the broth (add more if needed). Blend until smooth, be careful to ensure that heat can escape!

Mac & Cheese

  • Preheat the oven to 350F.
  • Cook the macaroni until slightly undercooked, typically about 1.5-2 minutes less than normal. Start the macaroni about half way through the sauce preparation.
  • Warm the milk in a small sauce pan or the microwave, do not boil.
  • Heat the butter in a medium sauce pan over medium heat. Add the flour to create a roux. Cook for about 1-2 minutes until slightly browned and thick.
  • Add the warm milk, stirring continuously. Allow to reduce over medium-low heat for about 10-15 minutes.
  • Add the cheese, 1 Cup of the Squash Puree, and the cayenne. Cook for another 2-3 minutes.
  • Rub the inside of a baking dish or casserole with butter. Add the pasta and sauce to the dish and stir to combine. Top with the bread crumbs and rosemary. Drizzle with a little bit of butter.
  • Bake for 10 minutes.

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