Butternut Squash Macaroni Cheese

I tossed butternut squash into mac and cheese on a whim one October evening when I had half a roasted squash left over and no plan for dinner. The sauce turned this deep golden orange, almost glowing under the kitchen light. My partner looked skeptical until the first bite, then went quiet in that good way. We've made it every fall since.

I brought this to a potluck once and someone asked if I'd used a fancy cheese blend. Nope, just regular cheddar and the squash doing its quiet magic. A friend with a toddler texted me later asking for the recipe because her kid ate it without complaint. That felt like winning.

Ingredients

• Butternut squash: Roasting it first brings out sweetness and a slight caramel edge that raw squash just can't match.
• Macaroni: Short pasta holds the sauce in every curve, I've used shells and cavatappi with equal success.
• Cheddar cheese: Mature cheddar has the sharpness to stand up to the squash, mild cheddar disappears.
• Parmesan: Adds a salty, nutty backbone that makes the sauce feel more grown up.
• Whole milk: Lower fat milk makes a thinner sauce, whole milk gives you that cling.
• Nutmeg: A small amount wakes up the cheese without announcing itself.
• Mustard powder: Invisible but essential, it sharpens the flavors like turning up the contrast.
• Panko breadcrumbs: They stay crunchier than regular breadcrumbs and catch the butter and oil perfectly.

Instructions

Roast the squash:

Spread the cubes in a single layer so they roast instead of steam, edges should turn golden and smell sweet. Don't skip the browning, that's where the flavor lives.

Cook the pasta:

Boil it just until al dente because it bakes again later. Drain it well so you don't water down the sauce.

Build the roux:

Butter and flour need a full minute together to cook out that raw flour taste, stir constantly. When you add the milk, pour slowly and whisk hard to avoid lumps.

Blend the squash in:

An immersion blender right in the pot saves cleanup and gives you control over texture. I like mine completely smooth, but some people leave it a bit chunky.

Melt the cheese:

Stir it in off the heat so it melts gently without breaking or turning greasy. The sauce should coat the back of a spoon and smell like pure comfort.

Assemble and top:

Toss the pasta with sauce until every piece is coated, then pour into your baking dish. Mix the panko with oil and Parmesan so it crisps up evenly and turns that perfect toasted gold.

Bake until bubbly:

The edges should bubble and the top should look like a beach in late afternoon light. Let it rest a few minutes so the sauce thickens slightly and you don't burn your mouth.

Save

My mom tried this last Thanksgiving and said it reminded her of the squash casseroles her grandmother used to make, but better. She ate two servings and packed leftovers to take home. Watching her enjoy something I made from scratch felt like a full circle moment I didn't know I needed.

How to Pick and Prep Your Squash

Look for squash that feels heavy for its size with smooth, matte skin and no soft spots. Peeling it is the hardest part, so I microwave the whole thing for two minutes first to soften the skin slightly. Cut off both ends, stand it upright, and work your peeler down in strips. The neck is easier to handle than the bulb, so tackle that first.

Cheese Swaps and Flavor Twists

Gruyere makes this taste like French onion soup met mac and cheese in the best way. Smoked cheddar adds a campfire edge without any extra work. I've stirred in a spoonful of miso paste before adding the cheese and it gave the sauce an umami richness that made everyone ask what my secret was. A pinch of cayenne or smoked paprika brings gentle heat that plays well with the sweetness.

Storing and Reheating

This keeps in the fridge for up to four days and honestly tastes better the next day once the flavors settle. Reheat individual portions in the microwave with a splash of milk to loosen the sauce. If you're reheating the whole dish, cover it with foil and bake at 180°C until warmed through, then uncover for the last five minutes to crisp the top again.

• Freeze it before baking for up to three months, thaw overnight in the fridge and bake as directed.
• Add fresh herbs like thyme or sage right before serving for a pop of color and freshness.
• Serve it with a sharp green salad dressed in lemon vinaigrette to cut the richness.

Save

This dish has become my answer to cold evenings and last-minute gatherings, the kind of recipe that makes people lean back in their chairs and sigh happily. I hope it does the same for you.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, short pasta like penne or fusilli works well and holds the sauce comfortably.

→ How to make the sauce smooth without lumps?

Gradually whisk milk into the flour-butter roux while cooking to prevent lumps and ensure a creamy texture.

→ What alternatives can enhance flavor?

Add a pinch of smoked paprika or cayenne for mild heat and depth, or mix Gruyère with cheddar for richer taste.

→ Is it possible to make this dairy-free?

Yes, substitute plant-based milk, vegan cheese, and butter alternatives to keep it creamy without dairy.

→ How can I make it gluten-free?

Use gluten-free pasta, breadcrumbs, and a gluten-free flour blend when preparing the sauce roux.