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butternut squash mac and cheese in a casserole.
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5 from 4 votes

Butternut Squash Mac and Cheese

This butternut squash mac and cheese is a family favorite! It's creamy, cheesy, and loaded with flavor!
Prep Time20 minutes
Cook Time26 minutes
Total Time46 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 641kcal
Author: Julie Maestre

Equipment

  • Blender

Ingredients

  • 1 lb pipette pasta or elbow macaroni
  • 1 lb butternut squash peeled and cubed
  • 2 cups milk
  • 1 ½ cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups sharp cheddar cheese divided
  • 2 cups gruyere cheese divided
  • 2 garlic cloves peeled and smashed
  • 1 small onion roughly chopped
  • 2 sage leaves optional
  • 2 tablespoons olive oil
  • ⅛ teaspoon red crushed pepper optional
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400 degrees F. 
  • Heat the olive oil in a saucepan over medium-high heat. Add the onions, smashed garlic, sage, and red crushed pepper. Cook for 3-4 minutes. 
  • Stir in the chicken broth and bring to a boil. Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 15 minutes or until the butternut squash is fork-tender. 
  • Allow the butternut squash to cool for a few minutes, discard the sage, and then place it in a blender and blend until smooth. 
  • Add the butter to a large skillet with high sides and allow the butter to melt completely. Whisk in the flour and cook for 1-2 minutes. 
  • Stir in the whole milk and cook for 5-6 minutes or until the sauce thickens. Make sure to stir frequently. 
  • Once the sauce is nice and thick, turn off the heat and add 2 cups of cheddar cheese, 1 cup of gruyere cheese, and butternut squash puree. Mix until well combined. 
  • Season the sauce generously with salt and pepper. I find that this sauce needs a lot of salt, so make sure to season it very generously. 
  • Fold in the cooked pasta and check for seasoning. Pour the pasta into a 9x13 casserole dish and top it off with the remaining cheese. 
  • Bake for 10 minutes and broil for 1-2 minutes. Allow it to cool for a few minutes, and enjoy! 

Notes

  • Make sure to season the cheese sauce generously! I can't stress this enough. Otherwise, your butternut squash mac and cheese will be super bland.
  • If you want to add breadcrumbs, top the mac and cheese with 1 cup of panko bread crumbs before baking.
  • Cook the pasta 1-2 minutes less than the package directs for al dente because the pasta will continue cooking in the oven.

Nutrition

Calories: 641kcal | Carbohydrates: 56g | Protein: 30g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 728mg | Potassium: 506mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6969IU | Vitamin C: 13mg | Calcium: 753mg | Iron: 1mg