Butternut Squash Mac

I threw together this mac and cheese on a chilly October evening when I had half a butternut squash sitting on the counter and no plan for dinner. The idea of blending it into the sauce felt risky at first, but the moment that orange puree hit the melted cheese, I knew I'd stumbled onto something warm and completely comforting. It's been my go-to ever since the leaves start turning.

The first time I made this for friends, I didn't mention the squash until after they'd finished their second helpings. One of them paused mid-bite and said it tasted like fall in a bowl, which felt exactly right. We ate it straight from the pan with crusty bread on the side, and no one wanted to leave the table.

Ingredients

• Elbow macaroni or small shells: Small pasta shapes hold the sauce beautifully, I've found shells catch even more in their little pockets.
• Butternut squash: Roasting it first brings out natural sweetness and caramelizes the edges, which adds layers of flavor to the puree.
• Olive oil: Just enough to coat the squash so it roasts evenly without drying out.
• Unsalted butter: Forms the base of the roux and keeps the sauce silky, salted butter can throw off the seasoning balance.
• All-purpose flour: Thickens the sauce into that perfect creamy consistency, cook it just long enough to lose the raw taste.
• Whole milk: The richness here matters, I've tried lower fat versions and they just don't coat the pasta the same way.
• Sharp cheddar cheese: Brings the bold tangy flavor that makes mac and cheese taste like itself, don't skimp on quality here.
• Gruyère or fontina cheese: Adds a nutty, melty layer that elevates this beyond basic, fontina is milder if you want something gentler.
• Nutmeg: A tiny pinch warms the whole dish and plays beautifully with the squash, too much will overpower so go light.
• Dijon mustard: Brightens the cheese sauce and adds a subtle sharpness that balances the sweetness of the squash.
• Panko breadcrumbs: Optional but worth it for that crispy golden top, regular breadcrumbs work but panko gives better texture.
• Parmesan: Adds a salty, savory finish to the topping and helps it brown under the broiler.

Instructions

Roast the squash:

Toss those cubes with olive oil, salt, and pepper, then spread them out on a baking sheet so they roast instead of steam. You'll know they're ready when the edges turn golden and a fork slides through easily.

Cook the pasta:

Boil it in well-salted water until just al dente, it'll soften a bit more when you mix it with the hot sauce. Drain it and set it aside while you work on the sauce.

Puree the squash:

Blend the roasted squash with half a cup of milk until completely smooth, no chunks. This is what gives the sauce that gorgeous color and velvety texture.

Make the roux:

Melt butter in a saucepan and stir in the flour, cooking it for a minute or two until it smells nutty and turns pale gold. This step keeps the sauce from tasting floury later.

Build the sauce:

Slowly whisk in the rest of the milk, stirring constantly so it thickens without lumps. Once it coats the back of a spoon, you're there.

Add squash and cheese:

Stir in the squash puree, both cheeses, nutmeg, and Dijon, mixing until everything melts into a smooth, glossy sauce. Taste it and adjust the salt and pepper.

Combine with pasta:

Fold the drained pasta into the sauce, making sure every piece gets coated. It should look creamy and cling to the noodles.

Optional crispy topping:

Transfer to a baking dish, mix panko with melted butter and parmesan, then sprinkle it over the top. Broil for a few minutes until golden and crunchy, watching closely so it doesn't burn.

Serve:

Scoop it out while it's still hot and bubbling. A little extra cheese or fresh herbs on top never hurts.

Pin It

One rainy Sunday, I made this and ate it curled up on the couch with a blanket and a book. The crispy topping crackled under my spoon, and for a little while everything felt simple and exactly right. It's the kind of dish that doesn't need an occasion, it makes the moment feel special all on its own.

Swaps and Variations

If you don't have Gruyère, fontina or even mozzarella will melt beautifully and keep things mild. I've stirred in sautéed spinach or kale before for extra greens, and once I added crispy bacon because I had some left over and it turned into something completely indulgent. A splash of white wine in the sauce before the milk goes in adds a subtle brightness that makes the whole dish feel a little more grown-up.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk and warm it gently on the stove, stirring often so the sauce loosens back up instead of breaking. The microwave works in a pinch but tends to dry it out, so cover it and stop to stir every thirty seconds.

Serving Suggestions

This is rich enough to stand alone as a main dish, but I love it with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Crusty bread for soaking up any extra sauce is never a bad idea. A crisp white wine like Chardonnay or even a light-bodied red pairs beautifully and makes it feel like a real dinner.

• Serve it straight from the pan for a cozy, casual meal.
• Garnish with chopped fresh thyme or parsley for a hint of brightness.
• Pair it with roasted vegetables or a light soup for a fuller autumn spread.

Pin It

This recipe feels like wrapping yourself in a warm sweater, comforting and exactly what you need when the air turns cool. I hope it becomes one of those dishes you reach for again and again.

Recipe Questions & Answers

→ How do you best roast the butternut squash?

Toss the peeled cubes with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20–25 minutes until tender and caramelized, bringing out natural sweetness.

→ Can I substitute the cheeses used in the sauce?

Yes, you can swap Gruyère for fontina or mozzarella for a milder flavor while keeping the cheddar for sharpness.

→ Is it necessary to broil the breadcrumb topping?

The breadcrumb topping is optional but broiling for 2–3 minutes adds a crunchy, golden finish that contrasts nicely with the creamy sauce.

→ What pasta works best for this dish?

Elbow macaroni or small shell pasta are ideal for holding onto the cheese sauce, ensuring each bite is flavorful.

→ Can I add vegetables or protein to this dish?

Absolutely; sautéed spinach or kale add greens, and cooked chicken or crispy bacon can provide extra protein, though that alters the vegetarian profile.