If you’re looking for a comforting dish that perfectly balances creamy, cheesy goodness with a luscious hint of autumn sweetness, this Butternut Squash Mac and Cheese Recipe is your new best friend in the kitchen. Imagine cozy, velvety cheese sauce made even richer and more flavorful with pureed butternut squash, hugging tender pasta shells and crowned with a crunchy, golden breadcrumb topping. This recipe takes a classic favorite and transforms it into something quietly extraordinary and deeply satisfying — it’s both wholesome and indulgent, perfect for family dinners or impressing friends with a unique twist on a timeless comfort food.
Ingredients You’ll Need
These ingredients might look straightforward, but each plays a crucial role in creating flavor, creaminess, and texture for this Butternut Squash Mac and Cheese Recipe. From the sharp cheddar that delivers that unmistakable cheesy punch to the subtle sweetness of butternut squash, every component is thoughtfully chosen to bring this dish to life.
- 12 ounces shell pasta: Holds the cheese sauce beautifully thanks to its cup-like shape.
- 3 cups butternut squash (peeled, seeded, and cubed): Adds a rich, natural sweetness and creamy texture without overpowering the cheese.
- 1 1/2 cups half & half: Balances richness and lightness for a perfectly smooth sauce.
- 1 cup vegetable broth: Enhances depth of flavor and helps puree the squash for a silky experience.
- 2 Tablespoons unsalted butter: Creates the roux base and adds silky richness.
- 2 Tablespoons all-purpose flour: Thickens the sauce to velvety perfection.
- 1 teaspoon Dijon mustard: Lifts the flavor of the cheese with a subtle tang.
- 1/2 teaspoon garlic powder: Adds savory warmth without overshadowing the main ingredients.
- 1/2 teaspoon smoked paprika (optional): Brings a gentle smoky complexity.
- 1 teaspoon salt (divided): Enhances all the natural tastes throughout the recipe.
- 1/2 tsp black pepper (divided): Adds just a bit of needed spice and balance.
- 2 cups sharp cheddar cheese (shredded): The backbone of classic mac and cheese flavor with a sharp bite.
- 1 cup mozzarella cheese (shredded): Melts beautifully and contributes that irresistible stretchiness.
- 1/2 cup grated Parmesan cheese: Offers a nutty, salty depth.
- 1/2 cup panko breadcrumbs: Creates a crunchy, golden topping for delightful texture contrast.
- 1 Tablespoon melted butter (for the topping): Ensures the breadcrumbs brown perfectly and adds a buttery finish.
How to Make Butternut Squash Mac and Cheese Recipe
Step 1: Prep Your Oven and Pasta
Start by preheating your oven to 375 degrees Fahrenheit and greasing a 9×13-inch baking dish so your mac and cheese can bake to bubbly perfection without sticking. While the oven warms, bring a large pot of salted water to a boil — this is where your pasta shells will cook just until tender but still with that perfect bite, or al dente.
Step 2: Simmer the Butternut Squash
Next, in a medium saucepan, combine the cubed butternut squash with half & half and vegetable broth, then bring it gently to a simmer. Cooking the squash until fork-tender, roughly 10 to 12 minutes, softens it enough for blending while infusing the liquids with a subtle sweetness and earthy undertones.
Step 3: Purée the Squash Mixture
Once the squash is tender, use an immersion blender directly in the pot or carefully transfer everything to a blender to purée until the sauce is smooth and creamy. This creamy base is what makes this Butternut Squash Mac and Cheese Recipe so uniquely luscious and comforting.
Step 4: Make the Roux
In a large pot over medium heat, melt the unsalted butter and whisk in the all-purpose flour. Cooking this roux for a couple of minutes gets rid of any raw flour taste and forms the thickening base that will support the velvety cheese sauce.
Step 5: Build the Cheese Sauce
Slowly whisk the warm butternut squash purée into the roux, ensuring no lumps remain. Stir in the Dijon mustard, garlic powder, smoked paprika if you like that extra layer, and half of the salt and pepper. Lower the heat, then gradually add each cheese, stirring constantly until everything melts into a seamless, creamy sauce that’s bursting with flavor.
Step 6: Combine Pasta and Sauce
Now, add your perfectly cooked pasta shells into the rich cheese sauce and fold gently, making sure each shell is cozily coated. Then, transfer everything into your prepared baking dish — this is where the magic truly comes together before baking.
Step 7: Add a Crunchy Topping and Bake
Mix your panko breadcrumbs with a tablespoon of melted butter until they’re well-coated, then sprinkle this gently over the mac and cheese. Bake for 20 to 25 minutes until the topping turns a delicious golden brown and crisps up beautifully, creating that coveted textural contrast with the creamy sauce underneath.
Step 8: Cool Slightly and Serve
Allow your masterpiece to rest for about 5 minutes after baking — this brief wait helps everything set just enough to scoop out perfect portions without losing that melty charm. Then it’s time to dig in and savor every cozy, cheesy bite of this soul-satisfying Butternut Squash Mac and Cheese Recipe.
How to Serve Butternut Squash Mac and Cheese Recipe
Garnishes
Adding garnishes is a fun way to elevate your Butternut Squash Mac and Cheese Recipe visually and flavor-wise. Try sprinkling fresh chopped parsley or chives for a burst of color and freshness. A light drizzle of truffle oil or a little crispy bacon on top can also bring exciting, gourmet notes without overshadowing the creamy base.
Side Dishes
Since this mac and cheese is rich and hearty, pairing it with lighter sides works beautifully. Consider a crisp arugula salad with lemon vinaigrette or garlic roasted green beans to add some vibrant greens and a pleasant crunch. For a heartier meal, roasted chicken or pork tenderloin complements the flavors well without competing.
Creative Ways to Present
Fancy a twist on presentation? Serve your Butternut Squash Mac and Cheese Recipe in individual ramekins topped with extra breadcrumbs for a personalized touch. Or layer this cheesy goodness with sautéed spinach or caramelized onions in a casserole for a layered dish that’s as stunning as it is delicious. Kid-friendly? Use fun-shaped pasta to add whimsy to the table.
Make Ahead and Storage
Storing Leftovers
This Butternut Squash Mac and Cheese Recipe stores well in an airtight container in the refrigerator for up to four days. The flavors develop even more overnight, making leftovers a delightful lunch or dinner option that’s easy to reheat.
Freezing
Want to save some for later? You can freeze the baked mac and cheese before adding the breadcrumb topping. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to two months. When ready, thaw overnight in the fridge, add breadcrumbs, butter, and bake as usual for a fresh-out-of-the-oven feel.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through to avoid drying out the sauce. Cover with foil to retain moisture, and add extra cheese or broth if necessary to bring back creaminess. Microwaving works too — but do so in short bursts, stirring between to keep it smooth.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While shell pasta is ideal because it holds the sauce nicely, you can use elbow macaroni, cavatappi, or even penne. Just make sure to cook the pasta al dente so it doesn’t get mushy when baked.
Is this Butternut Squash Mac and Cheese Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat. Just check your broth is vegetable-based and enjoy a hearty, plant-forward comfort dish.
Can I make this recipe dairy-free?
To make it dairy-free, you can substitute half & half with coconut or oat milk and use dairy-free cheese alternatives. The butternut squash puree helps maintain creaminess, so it still turns out wonderfully rich and satisfying.
Does the smoked paprika significantly change the flavor?
Smoked paprika adds a subtle smoky undertone that enhances the depth of flavor, but it’s completely optional. If you’re not sure, start with a small amount and adjust to your preference.
Can I prepare the sauce ahead of time?
Yes! You can make the cheese sauce and purée the butternut squash up to a day in advance. Just keep it refrigerated and assemble and bake right before serving for the freshest texture and flavor.
Final Thoughts
This Butternut Squash Mac and Cheese Recipe is more than just comfort food — it’s an expression of cozy, heartwarming goodness that transforms a familiar favorite into something deliciously unexpected. Whether you’re feeding a crowd or craving a special dinner at home, this recipe promises creamy, cheesy bliss with a gentle hint of autumn magic. I can’t wait for you to make it and see how it quickly becomes one of your go-to dishes!
Print
Butternut Squash Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Butternut Squash Mac and Cheese is a comforting twist on the classic dish, combining tender shell pasta with a smooth, cheesy sauce made from pureed butternut squash and a blend of sharp cheddar, mozzarella, and Parmesan cheeses. Finished with a crispy buttery panko breadcrumb topping and baked to golden perfection, it’s a perfect hearty meal for fall or any cozy occasion.
Ingredients
Main Ingredients
- 12 ounces shell pasta (cooked to package instructions)
- 3 cups butternut squash (peeled, seeded, and cubed)
- 1 1/2 cups half & half
- 1 cup vegetable broth
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 Tablespoon melted butter (for the topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly and set it aside for later use.
- Cook Pasta: Bring a large pot of salted water (1/2 teaspoon salt) to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Simmer Butternut Squash: In a medium saucepan, combine the peeled, seeded, and cubed butternut squash with half & half and vegetable broth. Heat over medium flame and bring to a simmer. Cook for 10 to 12 minutes until the squash is tender and fork easily pierces through.
- Puree the Squash Mixture: Use an immersion blender directly in the pot or transfer the mixture to a blender. Puree until completely smooth and creamy. Set this butternut squash puree aside.
- Make the Roux: In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to create a roux base that will thicken your sauce.
- Add Squash Puree and Seasonings: Gradually whisk the butternut squash puree into the roux to avoid lumps. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, optional 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Incorporate Cheeses: Lower the heat to low. Slowly add the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses, one handful at a time, stirring continuously until fully melted and smooth. Taste and adjust seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper as needed.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and stir thoroughly to coat every piece evenly.
- Prepare for Baking: Transfer the pasta and cheese mixture to the greased 9×13-inch baking dish, spreading it out evenly.
- Prepare Breadcrumb Topping: In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and crispy.
- Cool and Serve: Let the baked mac and cheese cool for 5 minutes before serving. This allows the sauce to set slightly and enhances flavor.
Notes
- For a smoother texture, ensure the butternut squash is pureed thoroughly without lumps.
- Smoked paprika is optional but adds a subtle smoky depth to the flavor.
- You can substitute half & half with whole milk or heavy cream for a richer sauce.
- To make it vegetarian, verify the cheeses are made with vegetarian rennet.
- Feel free to add cooked bacon or sautéed vegetables for variety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
