Butternut Squash Mac and Cheese
Creamy, cheesy, and full of cozy fall flavor, this Butternut Squash Mac and Cheese blends roasted squash with sharp cheddar for the ultimate comfort dish. Ready in about 40 minutes, it’s perfect as an easy weeknight dinner or a festive holiday side.
Servings: 6 servings
Calories: 453.29kcal
Equipment
Ingredients
- 12 ounces noodles cavatappi, elbows, rigatoni, shells
- 1 tablespoon butter
- 1 small shallot diced
- 2 small cloves garlic minced
- 2 cups butternut squash cubed
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup chicken or vegetable broth
- ¾ cup milk
- 1 cup shredded sharp cheddar cheese
- ½ cup Parmesan cheese
- ½ cup Gouda or Havarti cheese
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.12 ounces noodles
- In a medium pot, melt butter over medium heat. Add shallot and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds.1 tablespoon butter, 1 small shallot, 2 small cloves garlic
- Add cubed squash, spices, and broth. Stir, bring to a boil, then reduce to a simmer. Cook until squash is fork-tender (about 10–12 minutes).2 cups butternut squash, ½ teaspoon paprika, ¼ teaspoon nutmeg, ½ teaspoon salt, ½ teaspoon black pepper, ¾ cup chicken or vegetable broth
- Use a blender or immersion blender and blend until smooth.
- Return the sauce to the pot over low heat. Stir in the milk and cheeses until melted and smooth.¾ cup milk, 1 cup shredded sharp cheddar cheese, ½ cup Parmesan cheese, ½ cup Gouda
- Add cooked pasta and toss to coat. If needed, use a splash of reserved pasta water to loosen the sauce.
Video
Notes
- Protein boost: add shredded chicken, turkey, or crispy bacon bits.
- Extra veggies: stir in spinach, peas, or roasted broccoli.
- Make ahead: Blend the sauce up to 3 days ahead and store it in the fridge.
- If you're using a stand blender: Let the sauce cool slightly before blending, and never fill the blender more than halfway. Hold the lid with a kitchen towel and blend in small batches to avoid hot steam from building up and causing splatters.
Nutrition
Serving: 1serving | Calories: 453.29kcal | Carbohydrates: 51.72g | Protein: 21.54g | Fat: 17.84g | Saturated Fat: 10.42g | Polyunsaturated Fat: 0.85g | Monounsaturated Fat: 4.37g | Trans Fat: 0.08g | Cholesterol: 56.24mg | Sodium: 753.51mg | Potassium: 409.67mg | Fiber: 2.97g | Sugar: 5.08g | Vitamin A: 5447.88IU | Vitamin C: 10.97mg | Calcium: 447.78mg | Iron: 1.32mg
