There are a zillion ways to make mac and cheese, but this spin on the comfort food classic offers an alternative to the traditional dish’s heaviness. And as a bonus, this mac and cheese makes eating your vegetables a delight—just leave it to mac and cheese to change your mind about how delicious butternut squash recipes can be!
Our butternut squash mac and cheese recipe combines sweet squash, pasta, a creamy yogurt sauce and two cheeses. Cooking the squash first makes it soft and supple enough to blend into the creamy sauce. It adds flavor, vibrant color and loads of nutrients, like potassium and vitamins A and C.
Like most mac and cheese recipes, this one can be served as a side dish or as the main event. Even your pickiest veg-averse eaters will be asking for seconds.
Butternut Squash Mac and Cheese Ingredients
- Whole wheat elbow macaroni: Made from whole grains, this pasta has more nutrients (including protein, fiber, magnesium and iron) than regular pasta. It also has less impact on your blood sugar. Of course, you can also use regular macaroni or any other short pasta shapes.
- Butternut squash: Typically harvested in the fall, butternut squash is often considered an autumn-only vegetable. But you can find whole or cubed squash at most grocery stores year-round. Here’s how to pick the best butternut squash; if buying pre-cubed squash, you’ll need about 4 cups for this recipe.
- Plain Greek yogurt: Greek yogurt adds creaminess and a slight tang to the sauce. Thanks to the extra protein and probiotics, it’s a more nutritious option than cream or sour cream. Low-fat sour cream also works.
- Fat-free milk: Skim milk brings all the ingredients together without adding fat. You can also use whole or 2% milk for a richer mac and cheese.
- Spices: A little seasoning makes all the difference! Salt, pepper and nutmeg balance the dish’s flavors, adding heat and nuttiness that showcases the other ingredients.
- Sharp cheddar cheese: Sharp cheddar is essential to a great mac and cheese, adding some tangy contrast to the sweet squash.
- Parmesan cheese: Super savory, this cheese enhances the overall flavor of the dish. The biggest difference between Parmigiano Reggiano and Parmesan is that Parmigiano Reggiano is the real deal. It comes directly from Italy and is overseen by strict cheesemaking rules. It’s more complex and often more expensive, but it’s worth it. Go with the Parmigiano Reggiano if you can. It has more nuttiness and melts like a dream.
- Whole wheat bread crumbs: Bread crumbs create the crunchy mac and cheese topping that dreams are made of. If you have the chance, choose whole wheat again and get all those extra nutrients (you can even make homemade bread crumbs), but more traditional bread crumbs or panko will always do the trick.
Directions
Step 1: Cook the pasta
Preheat the oven to 400°F. Cook the pasta according to the package directions for al dente.
Editor’s Tip: When cooking the pasta, keep in mind that whole wheat pasta may take a few moments longer.
Step 2: Cook the squash
Place the cubed squash in a large saucepan and add enough water to cover it. Bring the water to a boil, then cover the pan and cook the squash for 8 to 10 minutes or until it’s is tender.
Step 2: Make the sauce
Meanwhile, place the yogurt, milk, salt, pepper and nutmeg in a blender. Carefully drain the cooked squash and transfer it to the blender. Cover the blender and process the mixture until it is well combined. Return the mixture to the saucepan and heat it through. Whisk in both cheeses until the sauce is smooth and the cheese has melted.
Editor’s Tip: While using pre-shredded cheese is a great time-saver, it’s often coated with an anti-caking agent, making it harder to melt. For the smoothest mac and cheese sauce, grate your own cheese.
Step 3: Combine the pasta and sauce
Drain the pasta and add it to the squash mixture. Toss to coat the pasta. Transfer it to a greased 8-inch square baking dish, and sprinkle the top with bread crumbs.
Editor’s Tip: Adding a tiny bit of pasta water to your sauce will improve the finished dish’s flavor, consistency and texture.
Step 4: Bake the mac and cheese
Bake the mac and cheese, uncovered, until the top is golden brown, 15 to 20 minutes.
Recipe Variations
- Use a different pasta: While elbow macaroni is the classic choice for mac and cheese, feel free to experiment with other pasta shapes, including rotini, penne or shells. Each shape offers a different texture and holds the sauce differently.
- Check out other cheeses: Instead of sharp cheddar, try other great melting cheeses like Gruyere, Gouda or fontina. Each cheese will bring its own unique flavor to the dish.
- Add bacon: We all can agree that bacon makes almost anything better. That certainly holds true for mac and cheese! Add a few bacon bits (or more than a few!) to the bread crumbs or mix them into the sauce and savor the crunchy, salty goodness in every bite.
- Add even more veggies: You can always add something green like spinach or kale to mac and cheese. Or add minced garlic or scallion for extra flavor. A sprinkling of chives on top adds color and a smidge more complexity.
How to Store Butternut Squash Mac and Cheese
Mac and cheese makes excellent leftovers. Once it has cooled completely, transfer leftover butternut squash mac and cheese to an airtight container and store it in the refrigerator for up to four days.
How do you reheat butternut squash mac and cheese?
To reheat, simply place a portion of the butternut squash mac and cheese in a microwave-safe dish and microwave it for a few minutes. You can also reheat it in a 350° oven until warm.
Can you make butternut squash mac and cheese ahead of time?
Yes, you can prepare butternut squash mac and cheese ahead of time. Follow the directions through Step 3. Cover the assembled dish with foil and refrigerate it for up to 24 hours for the best consistency. When you are ready to serve, bake it in a preheated oven, adding 5 to 10 minutes to the baking time to ensure it is heated through.
Butternut Squash Mac and Cheese Tips
How do you roast butternut squash for mac and cheese?
If you have extra time, roasting butternut squash enhances its flavor and helps it blend more easily into the mac and cheese sauce. To roast butternut squash, preheat your oven to 400°. Cut it in half, remove the seeds and peel the butternut squash. Cut the flesh into cubes, toss them with a bit of olive oil, salt and pepper, and spread them out on a baking sheet. Roast the butternut squash for about 25 to 30 minutes or until it’s tender and caramelized. Use the roasted squash in place of the boiled squash in this recipe.
What can you serve with butternut squash mac and cheese?
Mac and cheese with butternut squash can be the star of the show or a supporting actor in a meal. To keep its main character energy, serve butternut squash mac and cheese with a chef’s salad or a salmon salad. It goes well as a side dish to cast-iron steak or roast chicken recipes. No matter how you serve it, the creamy texture and rich flavor make it a perfect dish for family dinners, potlucks or holiday gatherings.
