Butternut Squash Mac and Cheese Recipe

Introduction

This creamy Butternut Squash Mac and Cheese is a comforting twist on a classic favorite. The natural sweetness of the squash blends perfectly with rich cheeses, creating a luscious sauce that coats each noodle beautifully.

Ingredients

• 1 lb noodles (rigatoni recommended)
• 2 tbsp butter
• 2 shallots, finely diced
• 2 cloves garlic
• 4 cups butternut squash
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp mustard powder
• 1/4 tsp nutmeg
• Pinch of cayenne
• 1 3/4 cups chicken broth (vegetable broth can be used)
• 1 cup milk
• 1.5 cups shredded cheddar cheese
• 1 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese (plus extra for topping)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. Drain and set aside.
2. Step 2: In the same pot, heat butter over medium-high heat. Add the finely diced shallots and cook for 2 minutes until softened. Add garlic and butternut squash, stirring to combine.
3. Step 3: Sprinkle in salt, pepper, mustard powder, nutmeg, and cayenne. Stir well, then pour in the chicken broth. Bring to a boil and cook until the squash is tender, about 8-10 minutes.
4. Step 4: Using a blender or immersion blender, puree the mixture until completely smooth. Return the sauce to medium-low heat.
5. Step 5: Stir in the milk and all the cheeses. Whisk gently until the cheese is fully melted and smooth.
6. Step 6: Add the cooked pasta to the sauce and toss until each piece is well coated. Top with extra parmesan cheese and serve warm.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use gluten-free pasta if preferred to make this dish gluten-free.
• Top with toasted breadcrumbs for extra crunch before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the chicken broth with vegetable broth, use plant-based milk, and replace all cheeses with vegan cheese alternatives.

How do I know when the butternut squash is cooked?

The squash is ready when it becomes soft enough to blend smoothly, usually after simmering for 8-10 minutes in the broth.

Butternut Squash Mac and Cheese Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This creamy and comforting Butternut Squash Mac and Cheese combines tender rigatoni pasta with a rich, velvety cheese sauce infused with the natural sweetness of butternut squash. Enhanced with a blend of sharp cheddar, gouda, and parmesan cheeses, and subtly spiced with nutmeg, mustard powder, cayenne, and aromatic shallots and garlic, this dish offers a wholesome twist on a classic favorite, perfect for cozy dinners.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb rigatoni noodles

Sauce

• 2 tbsp butter
• 2 shallots, finely diced
• 2 cloves garlic
• 4 cups butternut squash, peeled and diced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp mustard powder
• 1/4 tsp nutmeg
• Pinch of cayenne pepper
• 1 3/4 cups chicken broth (or vegetable broth)
• 1 cup milk
• 1.5 cups shredded cheddar cheese
• 1 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese (plus extra for topping)

Instructions

1. Cook Pasta: Heat a large pot filled with water and a pinch of salt and bring it to a boil. Add the rigatoni noodles and cook according to package instructions until al dente. Drain the noodles and set them aside.
2. Sauté Aromatics: Using the same pot, turn the heat to medium-high and melt the butter. Add the finely diced shallots and cook for two minutes until softened. Then add the minced garlic and diced butternut squash, stirring together to combine.
3. Simmer Squash: Add the salt, pepper, mustard powder, nutmeg, and cayenne to the pot, stirring to evenly distribute the spices. Pour in the chicken broth and bring the mixture to a boil. Let it simmer until the butternut squash is tender, about 8 to 10 minutes.
4. Blend Sauce: Once the squash is soft, use a blender or immersion blender to puree the mixture until completely smooth, creating the base for the cheese sauce.
5. Add Dairy and Cheese: Reduce the heat to medium-low and stir in the milk and all of the shredded and grated cheeses. Whisk continuously until the cheeses melt completely and the sauce becomes creamy and smooth.
6. Combine Pasta and Sauce: Stir the cooked rigatoni into the cheese sauce, tossing well to ensure every piece of pasta is coated evenly.
7. Serve: Sprinkle additional parmesan cheese over the top before serving. Enjoy your rich, cheesy butternut squash mac and cheese warm!

Notes

• You can substitute the rigatoni with any pasta shape you prefer, such as elbow macaroni or penne.
• For a vegetarian option, use vegetable broth instead of chicken broth.
• Adjust the cayenne pepper according to your preferred spice level.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
• For a creamier texture, use whole milk or add a splash of cream.

Keywords: Butternut Squash Mac and Cheese, vegetarian mac and cheese, creamy pasta, cheesy pasta recipe, fall comfort food