Delicious Butternut Squash Mac and Cheese Recipe: A Cozy Twist on Classic Comfort Food
Butternut Squash Mac and Cheese offers a delightful and flavorful spin on a beloved classic. This incredibly creamy, cheesy, and utterly satisfying dish transforms traditional mac and cheese with the subtle sweetness and velvety texture of butternut squash, blended seamlessly into a rich cheese sauce. It’s truly the perfect cozy meal for the autumn season, providing a unique depth of flavor that elevates comfort food to new heights. Ideal for a family dinner or a festive gathering, this recipe brings warmth and joy to any table.
Enhance your meal by serving this exceptional mac and cheese alongside fresh, crisp salad greens dressed with a zesty Blue Cheese Vinaigrette or a vibrant side of Pan-Roasted Asparagus. Don’t forget a batch of our easy Four-Ingredient Basic Biscuits to complete this comforting feast.
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👩🏻🍳Why You’ll Love This Butternut Squash Mac and Cheese
Just like other cherished comfort foods such as No Ketchup Meatloaf or Chicken Spaghetti with Rotel and Velveeta, this Butternut Squash Mac and Cheese delivers on all fronts: flavor, warmth, and ultimate satisfaction. It’s a dish that genuinely feels like a warm hug on a chilly day, making it an instant family favorite.
This recipe is a delightful homage, inspired by the incredibly popular Trader Joe’s Butternut Squash Mac and Cheese. While Trader Joe’s offers a convenient single serving, our homemade version allows you to create an entire generous batch, perfect for sharing with loved ones or enjoying delicious leftovers throughout the week. You get all the beloved flavors of the original, with the added freshness and customization that only home cooking provides. It’s an elevated, more substantial take on a cult classic.
Beyond its delicious taste, this dish is a comforting, kid-friendly twist on a classic comfort food favorite. The squash adds a subtle sweetness that even picky eaters tend to love, making it an excellent way to sneak in some extra vegetables. It’s also a fantastic vegetarian main course or a hearty side dish that’s sure to impress.
🥘 Essential Ingredients for Your Butternut Squash Mac and Cheese
Crafting the perfect Butternut Squash Mac and Cheese begins with selecting high-quality ingredients. Each component plays a crucial role in creating the rich, creamy, and flavorful experience you’re looking for.
Butternut Squash: This star ingredient not only provides a beautiful golden hue to the sauce but also lends a natural, subtle sweetness and a wonderfully smooth texture when blended. There are several convenient ways to prepare butternut squash for this recipe, ranging from fresh to pre-prepped options (you’ll find detailed methods below to choose what best fits your schedule). It’s an easy recipe with flexible shortcuts!
Cheddar, Smoked Gouda, and Parmesan Cheese: This trio of cheeses is the secret to an incredibly rich and complex flavor profile. Sharp cheddar provides that essential tangy, classic mac and cheese taste. Smoked gouda adds a deep, savory, and slightly smoky note that pairs beautifully with the squash. Parmesan contributes a salty, nutty umami that rounds out the sauce, making it truly irresistible. Using freshly shredded cheese is always recommended for the best melt and flavor.
Nutmeg: A pinch of ground nutmeg is a game-changer in this recipe. Its warm, slightly spicy, and distinctly aromatic flavor complements butternut squash and creamy cheese sauces exceptionally well, adding a layer of sophisticated nuttiness that enhances the overall dish without overpowering it.
Pasta: The key to a satisfying mac and cheese is choosing the right pasta shape to cradle that luscious sauce. Opt for a small, bite-sized pasta with ridges or hollows that can perfectly hold the creamy sauce. My personal favorite is (affiliate link) mezzi rigatoni, but other excellent choices include elbow macaroni, penne, cavatappi, or even small shells. The goal is for every bite to be rich with both pasta and sauce.
For detailed step-by-step instructions and precise quantities for each ingredient, please continue scrolling down to the full recipe card.
⭐ Pro Tip: Choosing the Best Cheddar Cheese
Selecting the right cheddar cheese can truly elevate your mac and cheese. For a highly recommended brand of cheddar cheese, you might want to check out this insightful article where I was among the experts quoted. Spoiler Alert: It’s Tillamook Medium Cheddar, a beloved brand known for its consistent quality and delicious flavor, especially popular in the Northwest!
📋 How to Prep the Butternut Squash for Your Mac and Cheese
Preparing butternut squash can sometimes seem daunting, but it doesn’t have to be! Here are four fantastic and easy options to get your butternut squash ready for this delicious mac and cheese. Choose the method that best suits your available time and preference. Scroll down to find the perfect option for you.
My personal favorite for convenience and flavor is option #3, buying pre-cubed squash, especially when I’m short on time.
Option 1: Oven Roast the Squash for Deep Flavor
How Long It Takes: The typical cooking time to oven-roast a whole butternut squash is approximately 90 minutes, though this can vary with squash size.
Prepare the Squash: If you’re using a whole squash, start by carefully cutting it in half lengthwise. A sharp, sturdy knife is helpful here. Scoop out all the seeds and stringy bits. Leave the peel on – it helps the squash steam and keeps it moist. Place the squash halves, peel side down, in a glass baking dish.
Bake to Perfection: Pour about ½ cup of water into the baking dish; this creates a steamy environment that helps keep the squash moist and tender as it cooks. Bake uncovered at 350°F (175°C) for about 90 minutes. You’ll know it’s done when the flesh is fork-tender and easily pierced.
Cool and Mash: Once the squash is beautifully soft and tender, remove it from the oven. For easier handling, cover the dish loosely with foil and let it cool slightly. Once it’s cool enough to touch, use a sturdy spoon to scoop the vibrant, cooked squash flesh out of its peel. Transfer it to a bowl and use a potato masher or a fork to create a semi-smooth, creamy consistency, removing any fibrous bits.
Option 2: Microwave the Whole Squash for Speed
How Long it Takes: The cooking time to microwave a whole butternut squash is typically around 30 minutes, depending on the size of the squash and the wattage of your microwave oven.
Prepare for Microwaving: Begin by carefully slicing off both ends of the butternut squash. Then, pierce the peel thoroughly about a dozen times with a fork. This prevents steam buildup and helps the squash cook evenly.
Cook in the Microwave: Place the whole, pierced squash in your microwave oven and cook on high power for 20 minutes. After this initial cooking time, carefully check for tenderness by piercing it with a fork. If it’s not yet soft, continue cooking in 10-minute intervals until it reaches a tender consistency.
Rest and Mash: Once the squash is perfectly soft, carefully remove it from the microwave. Cover it with foil and let it rest for about 15 minutes; this allows it to cool slightly, making it easier to handle, and continues to steam it gently. Then, slice the cooked squash in half lengthwise, scoop out the seeds and discard them. Use a spoon to easily scoop out the tender butternut squash flesh. Place it into a medium-sized bowl and use a potato masher to create a smooth, creamy consistency, perfect for blending into your cheese sauce.
Option 3: Buy Pre-Cubed Squash for Ultimate Convenience
How Long It Takes: The fastest cooking time to microwave pre-sliced and cubed butternut squash is approximately 15 minutes, depending on your microwave’s wattage.
Simple Preparation: If you’ve opted for the convenience of (affiliate link) pre-sliced and cubed butternut squash from your grocery store, the prep couldn’t be easier! Simply place the squash cubes in a shallow, microwave-safe pan or dish. Cover the dish with parchment paper or waxed paper and add just a tablespoon of water. This helps to create steam and ensures the squash cooks evenly and remains moist.
Quick Cooking: Depending on the power of your microwave, it should take about 15 minutes on high power to cook the cubed squash. After 15 minutes, carefully check the squash; it should be very tender and mash easily with a fork. If not, continue microwaving in short intervals until it reaches the desired softness. This method saves significant time on chopping and peeling, getting you to the delicious mac and cheese faster!
Option 4: Buy Frozen or Canned Squash for Maximum Speed
How Long It Takes: Using (affiliate link) canned butternut squash puree is undoubtedly the easiest and quickest option, requiring virtually no prep time. Simply open the can, and the squash is already pureed and ready to be incorporated into your sauce in mere seconds!
If you choose to use (affiliate link) frozen butternut squash, follow the package directions for cooking until it’s fork-tender and can be easily mashed. This typically involves boiling or steaming, and it still offers a great time-saving alternative to fresh whole squash.
🥘 Step-By-Step Instructions: Crafting Your Creamy Butternut Squash Mac and Cheese
Making this incredibly delicious Butternut Squash Mac and Cheese is a straightforward and rewarding process. Follow these simple steps to create a truly memorable comfort meal.
First, cook ½ pound of your chosen pasta in approximately 2 quarts of lightly salted water in a medium-sized pot on the stove. Cook the pasta according to package directions for al dente, usually around 9 minutes for mezzi rigatoni. Once cooked, drain the pasta thoroughly in a colander or strainer and set it aside.
For maximum flavor and minimal cleanup, you’ll use the same pot you cooked the pasta in to create the luxurious, creamy, and cheesy butternut squash sauce.
Before you start making the sauce, remember to reserve ¼ cup each of the shredded smoked Gouda, Parmesan, and Cheddar cheeses. These will be used for a delicious topping later.
In the same pot used for pasta, melt the butter over medium heat. Whisk in the flour and cook for about 20 seconds until foamy. Gradually whisk in the milk until a thick, smooth cream sauce forms. Then, remove the pan from the stove and stir in the majority of the shredded cheeses (reserving some for topping) along with the cooked and mashed butternut squash.
Season the sauce with ground nutmeg, a dash of Tabasco sauce for a subtle kick, salt, and black pepper. Stir everything until thoroughly combined and smooth.
Now, add the drained, cooked pasta to the luscious cheesy sauce in the pan. Gently stir to ensure every piece of pasta is beautifully coated in the creamy butternut squash cheese sauce.
Transfer the combined pasta and sauce mixture into your prepared baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and generously sprinkle the reserved shredded cheeses over the top of the pasta. Return the dish to the oven, baking uncovered for an additional 10-20 minutes, or until the cheese topping is melted and bubbly, and the edges are golden brown. Let it rest for a few minutes before serving to allow the sauce to set slightly.
⭐ Pro-Tip: Adjusting Baking Times for Dish Size
The suggested baking times are based on a 2-quart baking dish. If you choose to use a baking dish larger than two quarts, such as a 9×13 inch pan, you might need to reduce the uncovered baking time by approximately 10 minutes. This is because the ingredients will be spread out more thinly in a larger dish, allowing them to heat through and brown faster.
🍽 Inspired by Trader Joe’s Butternut Squash Mac and Cheese
The journey to perfecting this homemade Butternut Squash Mac and Cheese began with a simple taste of Trader Joe’s version. Their delightful take on this seasonal comfort food instantly sparked inspiration, prompting me to create a recipe that captures that same essence but with the rich, fresh flavors of a homemade dish.
While Trader Joe’s version often features a more pronounced sage flavor, my recipe leans into the natural sweetness of butternut squash and the complex blend of three cheeses to create a truly balanced and addictive sauce. I believe you’ll agree that this homemade rendition comes remarkably close in its comforting appeal, offering a fresh and customizable alternative that’s perfect for a substantial family meal.
Note: The Crinkled Cookbook is not in any way affiliated with Trader Joe’s, but simply inspired by their wonderful product.
💭 Butternut Squash Mac and Cheese: Recipe FAQs
Absolutely! Both frozen or canned butternut squash puree are excellent and convenient alternatives, especially when you’re short on time. For frozen, simply cook according to package directions until tender, then mash. For canned, it’s already pureed and ready to stir into your sauce.
No, there’s no need to peel it beforehand! Regardless of whether you choose to oven-roast or microwave your butternut squash whole, the cooked squash is incredibly easy to scoop out of its peel once it has baked and cooled slightly. This saves you a good amount of prep time and effort.
Yes, you can! Just like Trader Joe’s offers a frozen version, this homemade mac and cheese freezes beautifully. After baking and allowing the dish to cool completely, cover it tightly with a layer of plastic wrap followed by aluminum foil. It can be frozen for up to 3 months.
To reheat, first remove the frozen dish and place it in the refrigerator to defrost for 24 hours. Once defrosted, remove the plastic wrap, keep the foil on, and place the covered baking dish in a 350°F (175°C) oven. Reheat for 30-45 minutes, or until thoroughly heated through and bubbly. If you desire a browned top, remove the foil for the last 10-15 minutes.
🍲 Storing Leftovers
To enjoy the deliciousness of Butternut Squash Mac and Cheese even after the first serving, ensure you store any leftovers properly. Transfer the cooled mac and cheese to a covered, airtight container and place it in the refrigerator. It will maintain its best quality and flavor for 3-4 days.
When chilled, the rich cheese sauce tends to thicken and tighten up a bit. For a creamier texture upon reheating, you may want to sprinkle a few drops of water or a splash of milk over the top before warming it up. This extra moisture will help to loosen and soften the sauce as it heats, bringing it closer to its original creamy consistency.
🍴More Comfort Food Recipes You’ll Love
Butternut Squash Mac and Cheese perfectly embodies the spirit of classic comfort food, serving as a hearty and delicious main dish that warms the soul. If you’re looking for more recipes that offer that same cozy and satisfying feeling, here are a few additional favorites from my collection, including wonderful entrees and decadent desserts, all designed to bring comfort to your kitchen.
- 10 Dutch Oven Chicken Recipes
- Creamy Corn and Potato Soup
- Dutch Oven Pot Roast
- Lazy Lasagna
If you tried this delightful Butternut Squash Mac and Cheese recipe or any other recipe from my website, please take a moment to leave a 🌟🌟🌟🌟🌟 star rating below. Your feedback is greatly appreciated! Don’t forget to let me know how it turned out in the comments section. I always look forward to hearing from you!
Butternut Squash Mac and Cheese Recipe
Butternut Squash Mac and Cheese
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Ingredients
- ⅔ cup cooked, mashed butternut squash – approximately 1 pound of whole squash or 3 cups of diced squash before cooking
- ½ pound mezzi rigatoni – or any small, bite-sized shaped pasta that holds sauce well, such as elbow macaroni, penne, or cavatappi
- 1 ¼ cup sharp cheddar cheese – freshly shredded for best melt and flavor
- ¾ cup smoked gouda cheese – shredded, adds a wonderful depth and smoky note
- ½ cup parmesan cheese – freshly shredded, for a salty, umami kick
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon ground nutmeg – enhances the squash and cheese flavors
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon Tabasco sauce – for a subtle, balancing kick
Instructions
Prep the Squash and Cook the Pasta
- Refer to the METHODS FOR PREPARING BUTTERNUT SQUASH section further down the recipe card and choose the option that best suits your time and preferences to cook and mash the required amount of squash. While that’s happening, preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with cooking spray or shortening.
- Cook your pasta on the stovetop according to the package directions, aiming for the minimum cooking time to keep it al dente. For mezzo rigatoni (small rigatoni), this is typically around 9 minutes. While the pasta is cooking, take this opportunity to shred all three varieties of cheese (cheddar, smoked gouda, and parmesan).
It is essential to reserve ¼ cup of each shredded cheese; these will be sprinkled on top of the mac and cheese during the second baking stage for a beautiful golden crust.
½ pound mezzi rigatoni, 1 ¼ cup cheddar cheese, ¾ cup smoked gouda cheese, ½ cup parmesan cheese - Once the pasta is cooked, drain it thoroughly in a colander and set it aside while you prepare the rich cheese sauce.
Prepare the Creamy Cheese Sauce
- Using the same pot you cooked the pasta in (no need to clean it!), melt the unsalted butter over medium heat. Once melted, whisk in the flour and continue to stir over medium heat for about 20 seconds, until the mixture becomes slightly foamy and golden. This creates a roux, which will thicken your sauce.
Gradually add the two cups of whole milk, whisking continuously to prevent lumps. Continue stirring until the milk mixture thickens into a smooth, luxurious cream sauce.
¼ cup butter, ¼ cup flour, 2 cups milk - Crucially, remove the pot from the heat before adding the cheeses to prevent them from seizing. Stir in the cheddar, smoked gouda, and parmesan cheeses (excluding the reserved ¼ cup of each for topping) along with the cooked and mashed butternut squash. Continue stirring until all the cheese is beautifully melted and fully incorporated into the sauce.
Season the sauce with the ground nutmeg, Tabasco sauce, salt, and freshly ground black pepper, stirring well to distribute the flavors.
Finally, add the cooked pasta to the rich, creamy sauce and gently stir again until every piece of pasta is thoroughly coated.
1 teaspoon salt, ½ teaspoon nutmeg, ⅛ teaspoon ground pepper, ¼ teaspoon tabasco sauce
Bake to Golden Perfection
- Carefully transfer the glorious cheese, squash, and pasta mixture into the prepared baking dish, spreading it evenly.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. This initial covered bake allows the flavors to meld and the dish to heat through evenly without drying out. After 20 minutes, remove the dish from the oven, carefully remove the foil, and generously sprinkle the reserved shredded cheeses over the top. Return the uncovered pan to the oven and continue baking for an additional 15-20 minutes, or until the mac and cheese is hot and bubbly around the edges, and the cheese topping is beautifully melted and golden brown.
- Once baked, let the dish sit for a few minutes before serving. This allows the sauce to set slightly, making for easier, cleaner servings. As an optional garnish, you can sprinkle with a dash of paprika for color and some fresh chopped parsley for freshness. Serve warm and savor every comforting bite!
METHODS FOR PREPARING BUTTERNUT SQUASH
- Oven-Roast Butternut Squash:
If you’re using a whole butternut squash, carefully slice it in half lengthwise and scoop out all the seeds. Leave the peel intact. Place the squash halves, cut-side down, in a glass baking dish. Pour approximately ½ cup of water into the dish to keep the squash moist. Bake uncovered at 350°F (175°C) for about 90 minutes, or until fork-tender. Note that cooking time may vary based on the squash size. Once tender, remove from the oven, cover with foil, and let cool slightly for easier handling. Scoop the cooked, soft squash flesh out of the peel.
Microwave Butternut Squash (Whole):
First, slice off both ends of the butternut squash, then pierce the peel all around with a fork (about a dozen times).
Place the whole squash in the microwave oven and cook on high power for 20 minutes. Check for tenderness; if not yet soft, continue cooking in 10-minute intervals. Once soft, cover the squash with foil and let it rest for about 15 minutes to finish steaming and cool enough to handle. Slice the cooked squash in half lengthwise, remove the seeds, and scoop out the tender flesh with a spoon.
Buy Frozen or Canned Butternut Squash:
If using frozen butternut squash, cook it according to the package directions until it’s very tender and easily mashed with a fork.
Canned butternut squash puree offers the most convenient option. Simply open the can; the squash is already pureed and ready to be directly incorporated into your recipe.
Buy Butternut Squash Prepped and Cubed:
If you’ve purchased butternut squash that is already pre-sliced and cubed from the grocery store, place the cubes in a shallow, microwave-safe dish. Cover it with parchment paper or waxed paper and add a tablespoon of water. Microwave on high power for about 15 minutes (this may vary by microwave wattage). After 15 minutes, check if the squash is very tender and mashes easily with a fork.
Regardless of your chosen cooking method (oven-roasted or microwaved), use a fork or potato masher to mash the cooked squash to a smooth consistency. You’ll need exactly ⅔ cup of mashed cooked butternut squash.
⅔ cup cooked, mashed butternut squash
Notes
Please note: The nutritional details provided are estimates based on a food database and are intended as a rough guide, not precise scientific measurements.