If you are looking to cozy up with a dish that combines the silky sweetness of butternut squash with the comforting creaminess of classic comfort food, then this Butternut Squash Mac and Cheese Recipe is going to be your new favorite. Imagine tender mezzi rigatoni drenched in a luscious blend of cheddar, smoked gouda, and Parmesan cheeses, all enriched by the natural sweetness and velvety texture of roasted butternut squash. It’s the perfect balance of indulgence and wholesome flair that turns a humble macaroni and cheese into something truly special and unforgettable.
Ingredients You’ll Need
Every ingredient you add plays a vital role in making this dish unforgettable. From the richness of the cheeses to the subtle depth of the spices, each component brings its own magic to the table.
- â…” cup cooked, mashed butternut squash: Adds natural sweetness and a creamy texture that elevates the cheese sauce.
- ½ pound mezzi rigatoni or small shaped pasta: Holds the cheese and squash sauce perfectly in its ridges and curves.
- 1 ¼ cup shredded cheddar cheese: Provides the classic sharp, tangy flavor essential for mac and cheese.
- ¾ cup shredded smoked gouda cheese: Adds a smoky, buttery depth to enrich the sauce.
- ½ cup shredded Parmesan cheese: Contributes a nutty, salty kick that enhances all the other flavors.
- ¼ cup unsalted butter: The base for the roux that thickens your cheese sauce beautifully.
- ¼ cup all-purpose flour: Combines with butter to create the perfect thickening agent.
- 2 cups milk: The creamy liquid that makes the cheese sauce smooth and luscious.
- 1 teaspoon salt: Balances the flavors and brings out the natural sweetness of squash and cheese.
- ½ teaspoon ground nutmeg: Adds a warm, cozy hint that pairs wonderfully with butternut squash.
- â…› teaspoon ground pepper: Adds a little mild spice for taste balance.
- ¼ teaspoon Tabasco sauce: A subtle kick that cuts through the richness without overpowering.
- 1 cup panko breadcrumbs (optional topping): For an irresistibly crispy crust if you want to bake it.
- 2 tablespoons melted butter (optional topping): Helps panko breadcrumbs brown to golden perfection.
- ¼ cup grated Parmesan cheese (optional topping): Adds extra savory richness when baked on top.
How to Make Butternut Squash Mac and Cheese Recipe
Step 1: Prepare Butternut Squash
Start by roasting your butternut squash to bring out its natural sweetness. If you’re beginning with raw squash, peel it, deseed it, and dice it into manageable chunks. Toss the pieces with a splash of olive oil, salt, and pepper to season before roasting at 400°F (200°C) for about 25 to 30 minutes until they are tender and perfectly caramelized. Once cooled, mash or blend until smooth and set aside exactly â…” cup for the cheese sauce. This step is where your sauce gains its unique, velvety character.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of salted water to a rolling boil. Add ½ pound of mezzi rigatoni or a similar small pasta shape and cook until just al dente, typically 6 to 8 minutes. Drain thoroughly but do not rinse to preserve the starches that help the sauce cling closely to every noodle.
Step 3: Make the Roux
In a large, heavy-bottomed pot, melt ¼ cup of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook this mixture for 2 to 3 minutes. You want a light golden roux as this will gently thicken your milk into a creamy base without any raw flour taste.
Step 4: Create the Cheese Sauce
Slowly whisk in 2 cups of warm milk, stirring constantly to prevent lumps. Continue cooking and whisking over medium heat until the sauce thickens up nicely—about 5 to 7 minutes. Then reduce the heat to low and add seasoning: 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce for a mild but intriguing heat element.
Step 5: Add Cheeses and Squash
Remove the pot from heat before adding cheese to avoid a grainy texture. Gradually stir in shredded cheddar, smoked gouda, and Parmesan in batches, allowing each addition to melt smoothly into the sauce. Finally, incorporate the mashed butternut squash, folding until the sauce is irresistibly creamy and luxuriously smooth.
Step 6: Combine and Serve
Add your perfectly cooked pasta directly into the cheese and squash sauce, gently folding until every single piece is coated with that sumptuous cheesy goodness. Serve immediately for the creamiest results that will warm your soul.
Step 7: Optional Baking
If you crave a golden, bubbly crust, transfer your mac and cheese to a greased 9×13 inch baking dish preheated to 375°F (190°C). Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly on top. Bake for 20 to 25 minutes until the topping turns beautifully golden and crisp. Let it rest for 5 to 10 minutes before digging in — this little wait lets the flavors settle and intensify.
How to Serve Butternut Squash Mac and Cheese Recipe
Garnishes
Garnishing this dish is a chance to add a fresh or crunchy contrast to the rich, creamy pasta. Consider scattering chopped fresh parsley or chives to brighten the plate and add a touch of color. If you like a bit more texture, toasted pumpkin seeds or crispy fried sage leaves bring a delightful nutty flavor that pairs seamlessly with the butternut squash.
Side Dishes
A plate of Butternut Squash Mac and Cheese Recipe shines best alongside simple, fresh sides. A crisp green salad tossed with lemon vinaigrette cuts through the richness. Roasted autumn vegetables like Brussels sprouts or a hearty kale sauté add earthiness that complements the creamy pasta.
Creative Ways to Present
For casual family dinners, serve it straight from the pot with a rustic wooden spoon to invite warm, cozy vibes. Hosting guests? Try scooping portions into mini cast-iron skillets or ramekins and bake them individually for an elegant presentation. A sprinkle of extra Parmesan or truffle oil right before serving can add a special touch that wows every time.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash Mac and Cheese Recipe tastes fantastic the next day. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain freshness and texture.
Freezing
This dish freezes well if you want to prepare it in advance. Place the cooled mac and cheese in a freezer-safe container or heavy-duty zip bag. It can stay frozen for up to 2 months. For best results, skip the panko topping before freezing; add that fresh before baking when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or warm in the microwave in short bursts to keep the sauce creamy. If you baked it and want to keep the crisp topping, reheat uncovered in a 350°F (175°C) oven for 15 to 20 minutes until hot and bubbly.
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash is ideal for its sweetness and creamy texture, kabocha or delicata squash can be great substitutes with slightly different flavor profiles.
What if I don’t have smoked gouda?
You can replace smoked gouda with regular gouda or a mild cheddar. The smoky flavor adds depth but is not essential if you don’t have it on hand.
Is this recipe good for kids?
Yes! The Butternut Squash Mac and Cheese Recipe is mild yet flavorful, and the natural sweetness of the squash pairs perfectly with the cheesy sauce that kids love.
Can I make it vegan or dairy-free?
To make this dish vegan, substitute the cheeses and butter with plant-based alternatives and use a dairy-free milk like oat or almond milk. Roasted butternut squash naturally helps keep the sauce creamy so it adapts well.
What’s the secret to a creamy, non-grainy cheese sauce?
The key is to slowly whisk warm milk into the roux to avoid lumps, adding cheese off the heat to prevent curdling, and using freshly shredded cheese instead of pre-shredded varieties that contain anti-caking agents.
Final Thoughts
Once you master this Butternut Squash Mac and Cheese Recipe, it will become your go-to comfort food that impresses every time. The marriage of roasted squash and triple-cheese sauce creates a dish that’s decadently creamy yet beautifully nuanced, perfect for chilly evenings or anytime you want a hearty hug in a bowl. Trust me, your family and friends will thank you for sharing this warm, cozy favorite. So roll up your sleeves and cook up a batch—your taste buds are in for a treat.
Print
Butternut Squash Mac and Cheese Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 8 minutes
- Total Time: 1 hour 53 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Butternut Squash Mac and Cheese blends the natural sweetness of roasted butternut squash with a rich, cheesy sauce made from cheddar, smoked gouda, and Parmesan. Perfectly cooked mezzi rigatoni pasta is combined in a velvety roux-based cheese sauce, with an option to finish it baked with a buttery panko Parmesan crust for an irresistible texture contrast. This comforting dish is a delicious twist on classic mac and cheese, ideal for cozy dinners or special occasions.
Ingredients
Main Ingredients
- â…” cup cooked, mashed butternut squash
- ½ pound mezzi rigatoni or small shaped pasta
- 1 ¼ cup shredded cheddar cheese
- ¾ cup shredded smoked gouda cheese
- ½ cup shredded Parmesan cheese
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- â…› teaspoon ground pepper
- ¼ teaspoon Tabasco sauce
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Prepare Butternut Squash: Preheat your oven to 400°F (200°C). If using raw squash, peel, deseed, and dice it into cubes. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Let it cool slightly before mashing or blending until smooth. Measure out ⅔ cup of the mashed squash and set aside.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add ½ pound mezzi rigatoni or a similar small pasta shape and cook until al dente, about 6-8 minutes. Drain the pasta thoroughly and do not rinse, to preserve starches for sauce adherence.
- Make Roux: In a large, heavy-bottomed pot, melt ¼ cup unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour and continue whisking for 2-3 minutes until the mixture turns lightly golden, forming a roux which will thicken the sauce.
- Create Cheese Sauce: Gradually whisk in 2 cups of warm milk until the mixture is smooth. Continue cooking and whisking over medium heat for 5-7 minutes until the sauce thickens. Lower the heat to low, then stir in 1 teaspoon salt, ½ teaspoon ground nutmeg, ⅛ teaspoon ground pepper, and ¼ teaspoon Tabasco sauce for a subtle kick.
- Add Cheeses & Squash: Remove the pot from heat. Slowly add 1 ¼ cup shredded cheddar, ¾ cup shredded smoked gouda, and ½ cup shredded Parmesan cheese in batches, stirring continuously until all cheese is fully melted and the sauce is smooth. Then fold in the ⅔ cup mashed butternut squash, blending it evenly into the cheese sauce.
- Combine & Serve: Add the drained pasta to the cheese and squash sauce. Gently fold until all the pasta is coated in the creamy sauce. Serve immediately while warm for best flavor and texture.
- Optional Baking: For a baked variation, preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9×13 inch baking dish. In a bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan cheese. Sprinkle this mixture evenly over the top. Bake in the oven for 20-25 minutes until the topping is golden brown and bubbly. Let rest 5-10 minutes before serving to set.
Notes
- Roasting the butternut squash ahead of time enhances its natural sweetness and adds depth to the mac and cheese.
- Do not rinse pasta after cooking to help the sauce stick better to the noodles.
- The Tabasco sauce adds a gentle heat and complexity; adjust or omit to suit your taste.
- The optional breadcrumb topping adds a crunchy texture but can be skipped for a creamier dish.
- Use warm milk when adding to the roux to prevent lumps in your cheese sauce.
- For a vegetarian option, ensure the cheeses used contain vegetarian rennet.
