Creamy Butternut Squash Mac and Cheese

Mac and cheese is a classic comfort food that never goes out of style, and when you add the natural sweetness and velvety texture of butternut squash, it transforms into something truly special. This Creamy Butternut Squash Mac and Cheese recipe combines tender elbow macaroni with a luscious, cheesy sauce made rich by pureed butternut squash. It’s the perfect dish to satisfy cravings while sneaking in some nutritious veggies. Whether you’re serving it for a cozy family dinner or a casual get-together, this mac and cheese will impress everyone at the table with its vibrant color and indulgent flavor.

What You’ll Love About This Recipe

• Velvety Creaminess: The pureed butternut squash blends beautifully with sharp cheddar and Parmesan, creating a sauce that’s silky and smooth without being overly heavy.
• Balanced Flavor: The sweetness of the squash is complemented by savory garlic and onion, a touch of thyme, and a subtle smoky paprika kick.
• Simple Ingredients: Using pantry staples and fresh produce, this recipe is easy to pull together any night of the week.
• Comfort Food with a Twist: It’s the perfect way to enjoy traditional mac and cheese with a nutritious upgrade.
• Make-Ahead Friendly: You can prepare the sauce in advance and reheat it when ready, making dinner time a breeze.

Ingredient Breakdown

• 8 ounces elbow macaroni: Classic pasta shape that holds the sauce perfectly.
• 2 cups butternut squash, peeled and cubed: Adds natural creaminess and a subtle sweetness to the cheese sauce.
• 2 tablespoons olive oil: Used to sauté the onions and garlic, adding depth of flavor.
• 1 cup onion, chopped: Provides a savory base to complement the squash.
• 2 cloves garlic, minced: Enhances the overall flavor with a mild pungency.
• 1 teaspoon dried thyme: Offers a fragrant herbal note that pairs wonderfully with squash.
• 1/2 teaspoon salt: Balances and enhances all the flavors.
• 1/4 teaspoon black pepper: Adds a gentle heat to the dish.
• 1 cup vegetable broth: Helps cook the squash and build the sauce base without overpowering it.
• 1 cup heavy cream: Contributes richness and a luscious mouthfeel.
• 2 cups shredded sharp cheddar cheese: The star cheese that delivers bold flavor and gooey texture.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty complexity to the sauce.
• 1/2 teaspoon paprika: Brings a subtle smoky warmth to the dish.
• 1/4 cup fresh parsley, chopped: Used as a bright, fresh garnish to finish the mac and cheese beautifully.

Setup & Equipment

• Large pot: To boil the elbow macaroni until al dente.
• Medium saucepan: For cooking the butternut squash and preparing the sauce.
• Blender or immersion blender: To puree the cooked squash into a smooth base.
• Wooden spoon or silicone spatula: For stirring the sauce and mixing in the cheese.
• Colander: To drain the cooked pasta.
• Knife and cutting board: For prepping the squash, onion, and parsley.
• Measuring cups and spoons: To ensure precise ingredient amounts.

Creamy Butternut Squash Mac and Cheese: Step-by-Step Guide

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.

Step 2: Prepare the Butternut Squash

While the pasta cooks, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.

Step 3: Cook the Squash

Add the cubed butternut squash to the saucepan, along with salt, pepper, and vegetable broth. Cover and simmer for 12-15 minutes, or until the squash is tender and easily pierced with a fork.

Step 4: Puree the Squash Mixture

Transfer the cooked squash mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Return the puree to the saucepan over low heat.

Step 5: Build the Cheese Sauce

Stir in the heavy cream, then gradually add the shredded sharp cheddar and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth and creamy. Sprinkle in the paprika for a touch of smoky warmth.

Step 6: Combine Pasta and Sauce

Add the drained elbow macaroni to the cheese sauce, stirring gently to coat the pasta evenly with the luscious butternut squash sauce.

Step 7: Garnish and Serve

Transfer the Creamy Butternut Squash Mac and Cheese to serving bowls or a casserole dish. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!

Fit It to Your Goals

• Make it lighter: Substitute heavy cream with half-and-half or whole milk for a less rich sauce.
• Boost the protein: Stir in cooked shredded chicken or crispy tofu cubes for added nutrition.
• Go vegan: Use plant-based cream alternatives and vegan cheese substitutes.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the sauce for heat.
• Try different cheeses: Mix in Gruyère or Fontina for a more complex flavor profile.

Steer Clear of These

To keep your Creamy Butternut Squash Mac and Cheese perfectly balanced, avoid these common mistakes:

• Overcooking the pasta – it should be al dente to prevent mushiness once mixed with the sauce.
• Skipping the pureeing step – the smooth squash is what gives this mac and cheese its signature creaminess.
• Using pre-shredded cheese – it often contains additives that can prevent smooth melting.
• Over-salting – remember that both the cheese and broth add salt, so season cautiously.

Storage Pro Tips

Leftover Creamy Butternut Squash Mac and Cheese stores well in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness. When reheating, add a splash of milk or cream to loosen the sauce and stir gently over low heat to restore its creamy texture. Avoid microwaving on high without stirring, as this can cause the sauce to separate. For longer storage, freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Reader Q&A

Can I use a different type of pasta?

Absolutely! While elbow macaroni is classic, you can substitute with shells, cavatappi, or penne. Just adjust the cooking time according to the pasta type to ensure it remains al dente and holds the sauce well.

Is it possible to make this recipe dairy-free?

Yes! Swap out the heavy cream for coconut cream or a cashew-based cream, and use dairy-free cheese alternatives. The butternut squash puree still provides a creamy base, so the texture remains rich and satisfying without dairy.

Can I prepare the butternut squash puree ahead of time?

Definitely. The puree can be made up to 3 days in advance and stored in the refrigerator. When ready to use, gently reheat it on the stovetop before adding the cheeses to make the sauce.

How do I prevent the cheese sauce from becoming grainy?

To keep the cheese sauce smooth, melt the cheeses slowly over low heat and stir constantly. Avoid boiling the sauce once the cheese is added, as high heat can cause the proteins to separate and create a grainy texture.

More Recipes You’ll Love

• Roasted Butternut Squash Soup – A warm, velvety soup perfect for chilly days.
• Instant Pot Mac And Cheese – Quick and creamy mac and cheese made effortlessly in the Instant Pot.

Bring It to the Table

Serve your Creamy Butternut Squash Mac and Cheese alongside a crisp green salad or steamed vegetables for a well-rounded meal. It also pairs beautifully with roasted chicken or garlic bread to soak up every last bit of the cheesy sauce. For a festive touch, top with toasted breadcrumbs or a sprinkle of extra Parmesan before serving. This dish is a guaranteed crowd-pleaser, perfect for weeknight dinners or special occasions when you want comfort food with a gourmet flair.

Enjoy the vibrant flavors and creamy texture of this wholesome mac and cheese recipe that brings a fresh twist to a beloved classic. Whether you’re cooking for family or friends, this Creamy Butternut Squash Mac and Cheese will quickly become a favorite in your recipe rotation.

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