Butternut Squash Mac and Cheese
When butternut squash season rolls around, I immediately start craving this cozy, velvety mac and cheese. It has all the comfort of the classic version, but with a little extra nourishment thanks to the creamy roasted squash that’s blended right into the sauce. The sweetness from the squash pairs so perfectly with sharp cheddar, and it’s one of those dishes my whole family happily eats—kids included.
In this post, I’ll walk you through why this recipe works, the simple ingredients that make the sauce so smooth, and a few easy substitutions to fit whatever you have on hand.
This recipe works well as a main dish if you prefer, but I often tend to pair it with a protein of some sort. A few of my favorites to pair this Butternut Squash Mac and Cheese are Chicken Parmesan Chicken Skewers, Baked Rainbow Trout Fillet, or my Dutch Oven Pulled Pork.
Why Butternut Squash Works
Butternut squash is the secret to getting that incredibly silky, rich sauce without relying on tons of cream or butter. It purées beautifully, adds a natural sweetness that balances sharp cheddar, and gives the mac and cheese a gorgeous golden color. Roasting the squash deepens the flavor even more—think caramelized edges and a little extra nuttiness—so the whole dish tastes cozy and layered, not flat or overly sweet.
After testing a few versions, roasting was the clear winner. It brings out the best in the squash and makes the sauce feel indulgent while still being lighter than the traditional version.
Ingredients
Here’s a quick look at the simple ingredients that make this mac and cheese so flavorful and silky:
Ingredients you will need:
- Squash-I used a fresh butternut squash, but you can use frozen and roast it following the same instructions.
- Pasta– I love shapes that really grab the sauce—cavatappi, shells, or classic elbows all work great.
- Crackers– Ritz crackers are tossed with a little melted butter and sprinkled over the top before baking for a golden, buttery finish that adds great texture.
- Cheese– cheddar (either medium or sharp cheddar) and Monterey Jack.
- Cream– heavy cream works best.
- Butter– unsalted, but salted is fine too if you have it.
- Spices- ground nutmeg, ground sage, onion powder, garlic powder, and cayenne powder.
- Oil– olive oil or other preferred oil for roasting
- Salt and Pepper
Tools that you will need:
- Knife and Cutting Board– to slice the butternut squash
- Baking Sheet– for roasting the squash
- Large Pot– to cook the macaroni and the cheese sauce
- Casserole Dish– you will need a 9×13-inch casserole dish
- Measuring Cups and Spoons– to accurately measure
Step-by-Step Instructions for Making Butternut Squash Mac and Cheese
You can find the full recipe in the recipe card at the bottom of this post, but I’m going to quickly walk you through how to make it. It really is so simple.
Step 1. Roasting the Butternut Squash
You want start off by roasting the butternut squash in the oven. I prefer to slice a whole butternut squash in half, place on a baking sheet, drizzle olive oil over each half, and season with salt and pepper.
You want to bake for about 40 minutes, until fork tender.
Another great way to roast the squash is to peel the skin off and cut into cubes. Doing so will most likely cut your cooking time down.
Step 2. Cook the Pasta
When your butternut squash is nearing the end of cooking time, go ahead and begin cooking your pasta.
Bring a large pot of salted water to a rolling boil and cook pasta al dente, according to package instructions.
Drain the water and set the pasta aside.
Step 3. Prepare the Topping
Add the crushed ritz crackers to a small bowl.
Add in the onion powder and garlic powder, stirring to combine.
Pour the melted butter over the cracker mixture and stir.
You will have a crumbly mixture, don’t worry if it looks a little dry!
Step 4. Blending the Butternut Squash
After your butternut squash is finished cooking and is cool enough to handle, scoop out the inside of the squash and add it into a blender. Pour the cream in over top and blend until you get a smooth, creamy sauce like consistency.
You can also add the squash and cream to a bowl, or the pot you will be using to make the cheese sauce, and use an immersion blender to do this.
Step 5. Make Butternut Squash Cheese Sauce
Into a large pot or Dutch oven, pour in the butternut squash mixture.
Next you’ll add in the shredded Monterey jack and sharp cheddar cheese.
Continually stir until all the cheese has melted and you have a smooth consistency.
Now, add in the butter, ground sage, nutmeg, onion powder, garlic powder, ground cayenne pepper, and sea salt.
Feel free to add in some black pepper if you like and give the sauce a quick taste test to see if you need a little more salt.
Step 6. Add the Cooked Macaroni
Add the cooked pasta to the cheesy butternut squash sauce, and stir until well combined.
Step 7. Assemble and Bake
Pour the mac and cheese into a lightly greased casserole dish.
Evenly distribute the cracker topping over-top the macaroni.
Step 8. Bake
Bake uncovered in a 350 degree oven for 25-30, until golden brown and bubbly.
FAQ’s
While I haven’t tried this method, you certainly could. It typically comes in 15 oz cans, so you would need about 3 cans to equal the 4 cups needed for this recipe.
I always highly recommend to shred your own cheese. Prepackaged shredded cheese contains additives and starches, which affects the texture and melting. For the creamy texture freshly shredded cheese gives, it’s well worth the effort. But, use pre-shredded if you must. Just know that you might end up with a lumpy cheese sauce.
Yes, that’s a great option! That will save you some time as well, as the squash won’t have to cook as long.
I hope that you’ll give this delicious butternut squash mac and cheese recipe a try. It’s been a crowd pleaser for my family!
If it’s a huge hit in your kitchen, would you give this recipe a star rating?
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Baked Butternut Squash Mac and Cheese
Ingredients
Directions
- Preheat oven to 400℉. Cut squash in half length wise and scoop out all seeds. Brush the olive oil on the flesh of the squash and sprinkle with salt and pepper. Spray a baking sheet with oil or line with parchment paper and place the squash onto the baking sheet. Bake for 40-50 minutes, until fork tender. When the squash is finished roasting, reduce oven heat to 350℉.
- Bring a large pot of salted water to a boil and cook macaroni al dente, according to package instructions. Drain and set aside.
- In a small mixing bowl, combine the crushed ritz crackers, onion powder, garlic powder, and melted butter. Stir to combine. (this will be a crumbly mixture) Set aside.
- When the squash is cool enough to handle, scoop out 4 cups of the cooked flesh and add to a blender. Pour the cream in with the squash and blend until you have a smooth consistency. Add the contents of the blender to a a large pot.
- Heat the squash mixture over medium-heat and add in the shredded sharp cheddar and Monterey jack cheese. Stir until cheese has melted and is smooth. Add in the butter, ground nutmeg, ground sage, onion powder, garlic powder, ground cayenne pepper, and sea salt. Continue cooking for 2-3 minutes, until the mixture is cooked through. Add in cooked macaroni and stir until well coated.
- In a greased 9×13 casserole dish, add the mac and cheese mixture. Sprinkle the cracker mixture over the top and bake for 25-30 minutes, until golden brown and bubbly.
My mom and I made this for our early Thanksgiving dinner. It was delicious!
I’m so glad you liked it- it’s one of my favorites!