Butternut Squash Mac and Cheese

Last week I decided I wanted to double down on family friendly meals. I wanted to make something that was delicious for EVERYONE. Something that incorporated one of my kids’ favorite meals (hello mac and cheese) but maybe added a slightly new flavor to it and push their little tastebuds a bit. 

OMGEEZ you guys. The reaction I got from this recipe was unreal. The enthusiasm! The happiness! My son sat down at the table and exclaimed that it was his most favorite thing I’ve ever made.

So basically, it was a major dinner win and I can’t stop thinking about the next time I’m going to make this butternut mac!

Butternut Squash Mac and Cheese

It’s going to be your new favorite dinner!

Quick and easy. It’s a 30 minute diner and for the most part things are pretty hands off! There’s some boiling, there’s some blending and mixing. I file this recipe under one of those easy weeknight dinners you can do when you have minimal energy left.

Super flavorful. The butternut squash gives this recipe so much flavor! It adds a fun, unexpected sweetness to this mac and cheese.

The ultimate comfort food! I mean, does it get better than mac and cheese? It’s a cozy, comforting dish!

Deliciously seasonal! Butternut squash is seasonal and every fall/ winter I’m bound to have some some stashed away in my pantry. Buy it pre-cubed, or cut it yourself!

Ingredients for Butternut Squash Mac and Cheese

• butternut squash cubes
• vegetable broth
• garlic
• heavy cream
• shredded cheddar cheese
• shredded mozzarella
• salt
• macaroni pasta
• sage and cracked ground pepper

How to Peel and Cut Butternut Squash

Cut the top stem end off the squash. Hold on to the larger bell part of the squash and use a vegetable peeler to peel and discard the outer skin.

After the skin is discarded, cut the neck of the butternut squash into rounds and then cut into smaller cubes.

When you get to the bell end of the squash, scoop out and discard the seeds. Cut the bell in half and place it flat-side down on the cutting board. Cut into half moon pieces and then into smaller cubes.

How to Make Butternut Squash Mac and Cheese

Place three cups of cubed butternut squash in a pot along with the broth and garlic over high heat. Place the lid on the pot and bring to a boil. Turn the heat down to medium-low and continue to simmer for 15 minutes.

While the squash is boiling, cook your pasta according to package directions. 

Once the butternut squash is easily pierced with a fork, pour the broth and butternut mixture into a high powered blender along with the cream, cheddar, mozzarella, and salt. Blend until smooth. 

Drain the pasta and place back into the pot. Pour the smooth cheesy butternut sauce on top and mix until coated. 

Divide the pasta into bowls and add garnish.

Fry the sage leaves in avocado oil for about 1 minute each side until deep green and crisp. Add the fried sage on top of the mac and cheese along with some freshly ground pepper.

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What if my sauce is too thick?

The best thing you can do is reserve some pasta water to thin out the sauce in case it gets a bit too thick. The cheesy sauce is absolutely amazing and glossy when it’s fresh but can thicken up as it sits.

If you didn’t save any pasta water, just add a splash of milk or cream to thin it out.

Variations & Substitutions

Swap the butternut squash. I used butternut squash, as the title indicates. You can definitely sub in some pumpkin or sweet potato instead of butternut squash. Use whatever you have on hand and have fun switching it up!

Add some breadcrumbs. I like the ease of scooping it straight from the pot into bowls but if you want to add an extra crunch to the top, opt for panko breadcrumbs on top. Or, crush up some pistachios, almonds, walnuts or hazelnuts for a nutty crunch on top!

Add bacon. Um, is this even a suggestion? Cook up some bacon and cut it into bits. Fold it into that cheesy goodness for a next level dinner.  

Storing & Reheating Butternut Squash Mac and Cheese

Leftovers can be stored in an airtight container in the fridge. You can also freeze the mac and cheese in an airtight container in the freeze for three months.

Reheating can be a little tricky because it can get a little dehydrated every time you pop it in the oven. To keep the creaminess after you reheat it, add a tablespoon of butter or a splash of cream to the bowl to get the moisture back into the dish.

More pasta dishes to try:

If you love pasta dishes as much as me, you have got to try this sautéd scallops and asiago pesto pasta, grilled summer veggie pasta salad, this grilled peach and asparagus pasta salad, and this BLT chickpea pasta salad.

Enjoy!! xo