The healthier twist on mac and cheese! This Butternut Squash Mac and Cheese is made with lots of good-for-you stuff and ready in just 30 minutes!
Why You’ll Love This Butternut Mac and Cheese Recipe
Who doesn’t love mac and cheese? This recipe is easy to follow, creamy and delicious, and will be on the table in under 30 minutes.
- Healthier alternative – This homemade mac and cheese is TO DIE FOR…and did I mention, healthy…well, healthier!
- Full of fall flavor – Prep those aprons ladies (and gents), it’s time to celebrate the comings of autumn with a warm serving of the best comfort food around!
- Sneak in veggies – This mac and cheese is a great way to sneak in some extra veggies without even realizing it!
Ingredients
You will easily find all of these ingredients at your local grocery store.
- Butternut squash – You want this to be cubed. We will be roasting it until soft enough to blend into a delicious addition to our creamy cheese sauce.
- Seasonings – I used a blend of cinnamon, paprika, cayenne pepper and nutmeg to season this
- Garlic clove – Fresh garlic is always the way to go, and if you ask me, I say to measure that stuff with your heart.
- Pasta – I used cavatappi pasta for this recipe, but you could also use the traditional macaroni or even gluten-free pasta if you’d like.
- Panko bread crumbs – You can use regular bread crumbs if that’s all you have too. We’ll be toasting them in a pan of butter for extra crispiness.
- Flour – This acts as the thickener. It is used as part of the roux used to thicken our cheese sauce.
- Whole milk – This helps to make the cheese sauce, as well as the roux used to thicken out cheese sauce. You can use more or less depending on thick you like your sauce.
- Cheese – I used a combination of Gruyere cheese and white cheddar cheese. I like to use sharp cheddar cheese for more flavor.
Variations
There are plenty of ways you can make this butternut squash mac and cheese your own. Here are a few suggestions.
- Gluten free – To make this Butternut Squash Mac and Cheese recipe gluten free, just swap out your pasta with a certified gluten free pasta and use almond flour instead of all purpose flour.
- Cheese – Not a fan of Gruyere, change up the cheese! Parmesan cheese is always a winner. I also recommend smoked gouda as a substitution!
- Veggies – Feel free to add in any vegetable you’d like! Onions, cooked broccoli, cauliflower or even mushrooms would be great additions.
- Protein – I am a BIG fan of fancy mac and cheese. You can definitely add chicken, ground beef, steak, or my personal favorite lobster, to the dish!
How to Make Butternut Squash Mac and Cheese
Making this healthier version of mac and cheese couldn’t be easier- and it’s no bake!
- Season and roast squash. In a small bowl, combine cinnamon, paprika, and cayenne pepper. Sprinkle the seasoning over the butternut squash and roast until the squash is fork-tender.
- Blend squash. Add the butternut squash to a food processor with one clove of garlic and blend until smooth and creamy, scraping down the sides as you go. Alternatively, you can use a blender until it becomes a butternut squash puree.
- Toast breadcrumbs. In a large non-stick skillet, heat butter and olive oil on medium heat. Add panko and stir to combine. Arrange panko in an even layer in the skillet and let it toast until golden brown. Transfer to a plate or small bowl and set aside.
- Make roux. Using the same pan you used for the toasted panko, melt remaining butter over medium heat. Whisk in flour and milk, stirring until it begins to thicken.
- Make cheese sauce. Reduce the heat to low and whisk in nutmeg, paprika, cayenne pepper, salt and pepper. Mix in the squash mixture, stirring until fully combined. Gradually add both cheeses, stirring well to combine until cheese is completely melted.
- Add pasta to sauce. Add pasta to the cheese sauce and stir to combine. Mix in half the panko and sprinkle the rest on top with fresh chopped chives.
Make it a Meal!
We usually serve this as a side to other fall favorite dishes like slow cooker pot roast or beef tenderloin. But you could totally make it a main meal too!
If serving as a main meal, we like to add protein. Topping this mac and cheese with grilled chicken, grilled pork chops or even some pulled pork would be perfect.
Storage and Freezing
How to Store Butternut Squash Mac and Cheese
Store any leftovers in an airtight container in the fridge. It will last for up to five days. Reheat in the microwave, oven or on stovetop.
Can I Freeze Butternut Squash Mac and Cheese?
You sure can! You can freeze this mac and cheese in an airtight container in the freezer for up to three months.
More Homemade Mac and Cheese Recipes
There are few things more comforting than a big bowl of mac and cheese. Here are a few of our favorites.
Butternut Squash Mac and Cheese
The healthier twist on mac and cheese! This Butternut Squash Mac and Cheese is made with lots of good-for-you stuff and ready in just 30 minutes!
Servings:
Equipment
Ingredients
Butternut Squash
- 1 pound butternut squash , cubed into 2 inch pieces
- 1 tablespoon cinnamon
- 1 tablespoon paprika
- 1/2 tablespoon cayenne pepper
- 1 clove garlic
Panko Topping
- 2 tablespoons unsalted butter , divided
- 1 tablespoon olive oil
- 3/4 cup panko bread crumbs
Cheese Sauce
- 6 tablespoons unsalted butter
- 1/3 cup flour
- 2 cups whole milk
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1.5 cups gruyere cheese , shredded
- 2 cups white cheddar , shredded
- salt and pepper , to taste
- 2 pounds cavatappi pasta , cooked al dente according to package directions, drained
- 3 tablespoons chives , chopped
Instructions
Butternut Squash:
- Preheat the oven to 400°F. In a small bowl, stir together the cinnamon, paprika, and cayenne pepper. Sprinkle the seasoning over the butternut squash and roast for 25-30 minutes, or until the squash is easy to poke with a fork.
- Add the butternut squash to a food processor with the garlic and blend until smooth and creamy, scraping down the sides as you go.
Crunchy Topping:
- In a large non-stick skillet, heat the butter and olive oil on medium heat. Add the panko and stir to combine. Arrange the panko crumbs in an even layer in the skillet and let it toast for 2-3 minutes until golden brown. Transfer to a plate or small bowl and set aside.
Cheese Sauce:
- Using the same pan you used for the toasted panko, melt remaining 6 tablespoons of butter over medium heat. Whisk in the flour and milk, stirring until it begins to thicken.
- Reduce the heat to low and whisk in the nutmeg, paprika, cayenne pepper, salt and pepper. Mix in the squash puree, stirring until fully combined. Gradually add both of the cheeses, stirring well to combine until cheese is completely melted.
- Add the cooked pasta to the cheese sauce and stir to combine. Mix in half the panko and sprinkle the rest on top with fresh chopped chives.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Add more milk if you need to thin out the cream sauce.
If you don’t have chives, you can also garnish with fresh parsley, oregano or crispy sage leaves. If your prefer a saucier mac and cheese, reduce the pasta to 1 pound. For a pasta-ier pasta, keep it at 2 pounds.
If you don’t have chives, you can also garnish with fresh parsley, oregano or crispy sage leaves. If your prefer a saucier mac and cheese, reduce the pasta to 1 pound. For a pasta-ier pasta, keep it at 2 pounds.
Nutrition
Calories: 864 kcal, Carbohydrates: 104 g, Protein: 33 g, Fat: 35 g, Saturated Fat: 20 g, Cholesterol: 93 mg, Sodium: 338 mg, Potassium: 624 mg, Fiber: 6 g, Sugar: 8 g, Vitamin A: 7647 IU, Vitamin C: 13 mg, Calcium: 599 mg, Iron: 3 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
I think the pasta should be 1 pound not 2. When I first looked at the recipe I questioned that. I only added 1 pound and it was fine and creamy.
Thanks for the feedback, Colleen. Some people like a little more dry and others more creamy- we will add a note. 🙂
Love the use of butternut squash here, sounds like the perfect addition to mac and cheese!
The recipe sounds easy to make. This is the one our teenage son will start making while learning how to cook. And it will make a rewarding meal at the end: tasty and delicious. 🙂
We love adding butternut squash to mac and cheese. So creamy and hearty.
Such a tasty meal! So healthy and full of flavour and perfect for the family.
Such a delicious meal! So healthy and full of flavour and perfect for the family.
oh my goodness, this is amazing!! So rich & creamy! We love the added crunch on top.