Creamy Butternut Squash Mac and Cheese

Name: Creamy Butternut Squash Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 1 pound elbow macaroni; 2 cups sharp cheddar cheese, shredded; 1/2 cup parmesan cheese, grated; 2 cups whole milk; 3 tablespoons butter; 3 tablespoons all purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste

A cozy and comforting twist on classic macaroni and cheese that uses roasted squash for a beautiful golden color and extra creaminess.

By Enzo81 Kitchen· American· October 29, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

Fall is my favorite time of year to get back into the kitchen and make something really warm and filling. This butternut squash mac and cheese is a staple at my house because it feels like a big hug in a bowl, and the squash adds a lovely sweetness that pairs perfectly with sharp cheddar cheese.

If you want to save some time, you can roast the squash a day ahead of time. It makes the actual cooking process much faster on a busy weeknight when everyone is hungry and ready to eat.

Ingredients

1 medium butternut squash, peeled and cubed
1 pound elbow macaroni
2 cups sharp cheddar cheese, shredded
1/2 cup parmesan cheese, grated
2 cups whole milk
3 tablespoons butter
3 tablespoons all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

7Instructions

1
Preheat your oven to 400 degrees and toss the squash cubes with a little oil and salt on a baking sheet.
2
Roast the squash for about 25 minutes until it is soft, then blend it into a smooth puree using a splash of milk.
3
Boil the macaroni in salted water according to the package directions and drain it well.
4
In a large pot, melt the butter over medium heat and whisk in the flour to make a quick roux.
5
Slowly pour in the milk while whisking constantly until the sauce thickens up nicely.
6
Stir in the squash puree, garlic powder, paprika, and both cheeses until everything is melted and smooth.
7
Toss the cooked pasta into the cheese sauce and stir until every noodle is perfectly coated.

Tips

This keeps well in the fridge for up to three days, just add a little splash of milk when you reheat it to bring back the creaminess. You can also top it with some toasted breadcrumbs if you like a bit of crunch on top.

#vegetarian #fall dinner #comfort food #mac and cheese #family friendly

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