Butternut Squash Mac & Cheese

I’ve been on this mac & cheese kick lately and I don’t know why!

Well, there are the obviously reasons: 1. Cheese. 2. Pasta 3. More cheese.

I love prepackaged mac and cheese espeically for busy days but when you have time to make it from scratch it’s fun!

The other week I made Zucchini & Avocado Mac & Cheese and now just as excited to share this one with you.

Ingredients you will need for Butternut Squash Mac and Cheese:

• Butternut squash: You can use frozen (20 oz. partially thawed) or 1 fresh butternut squash, cubed.
• It’s easier to buy the frozen or pre-cut fresh butternut squash instead of having to cut it up and cook your own squash; plus you aren’t missing out on nutrition and are saving a ton of time! Win-win!
• Pasta: You don’t always have to use a macaroni noodle. Use really any noodle you have in your pantry but elbow noodles, rotini and shells are always fun! Use whole wheat, gluten free, lentil pasta, chickpea pasta etc.
• Pasta Water: Important! Be sure to reserve 3 cups of the pasta water instead of draining it all. The starchy pasta water helps to make the sauce nice and creamy.
• Cheese: sharp cheddar cheese is best, in my opinion! (not the pre-shredded stuff).
• Flour: 3 tablespoons is all you need. You can use a whole wheat flour or all-purpose.
• Butter: Also need 3 tablespoons of butter. The butter and flour are used to make the roux.
• Salt and pepper: Add salt and pepper and adjust to your preference. Start with 1 tsp. salt and 1/2 tsp. pepper and season from there. May taste bland if you don’t add enough salt so be sure to season as desired.
• Milk or heavy cream: Optional to add 1/3 cup for extra creaminess.

How to make Butternut Squash Mac & Cheese

1. Make the pasta according to package directions: IMPORTANT: Drain pasta but reserve 3 cups pasta water.
2. Next make the roux: In a large pot over medium heat, melt butter and then whisk in flour until combined, about 20 seconds. (Be sure not to let it burn).
3. Then, slowly whisk in 1 1/2 cups of the reserved pasta water, whisking thoroughly. Add about 1/3 cup of water at a time. It should look a thinner than an Alfredo sauce at this point.
4. Add in cubed butternut squash followed by the remaining pasta water. Blend this mixture until smooth. (I recommend using an immersion blender to get it “cheesy” and smooth if you have one). MUST BLEND. This step cannot be skipped.
5. Add in shredded cheese and stir until melted. Taste and add in salt and pepper to your liking. (Heavy pinch of salt recommended!) Stir in the milk or heavy cream if using for extra creaminess.
6. Stir in cooked noodles until noodles are coated. Top with parmesan cheese and enjoy!

Can you make this mac and cheese recipe gluten free?

Yes. Use gluten free noodles and gluten free flour when making the roux! There are many varieties of both flours and pasta on the market these days.

How can I get my kid to eat more veggies?

I like to sneak veggies in to dishes. Now, not every Dietitian will agree with me on this – but I figure hey, more nutrients the better and getting your child adapted to different flavors is a win in my book!

Totally kid friendly and a recipe everyone can enjoy.

the goods

Large pot or Dutch Oven

Buy Now →

Box Grater

Buy Now →

Immersion Blender

Buy Now →

Butternut Squash Mac & Cheese

Now you can enjoy mac & cheese with VEGGIES in it…who knew?! The butternut squash adds a subtle flavor and tons of nutrition. Don’t worry, it’s plenty cheesy too!

5 from 5 reviews

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Calories: 333kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

Ingredients

• ▢ 16 oz. whole-grain macaroni noodles (or whatever noodle you prefer!) uncooked
• ▢ 3 cups pasta water
• ▢ 3 Tbsp. butter, unsalted
• ▢ 3 Tbsp. whole-wheat flour (or All-Purpose flour)
• ▢ 2 (10 oz.) bags frozen butternut squash, slightly thawed*
• ▢ 1 1/2 cups cheddar cheese, shredded
• ▢ salt and pepper, to taste
• ▢ Parmesan cheese (for garnish)
• ▢ 1/3 cup milk or heavy cream (optional for more creaminess)

Cook ModePrevent your screen from going dark

Instructions

• Cook noodles according to package directions. IMPORTANT: Drain pasta but reserve 3-4 cups pasta water.
• First make the roux: In a large pot over medium heat, melt butter and whisk in flour until combined, about 15-20 seconds. (Be sure not to let it burn). Then, slowly whisk in 1 1/2 cups of the reserved pasta water, whisking thoroughly. It should look thinner than an Alfredo sauce at this point.
• Add in cubed butternut squash and then add in the remaining pasta water.
• Using an immersion blender (or blender of choice), blend mixture until smooth. Must blend; this step cannot be skipped.
• Add in shredded cheese and stir until melted. Taste and add in salt and pepper to taste (I add about 1 tsp. salt and 1/2 tsp. pepper. (Heavy pinch of salt recommended!) May taste bland if you don't add enough salt so be sure to season as desired.
• Stir in cooked noodles until noodles are coated. Top with parmesan cheese and enjoy!

Video

Notes

 

 

• You can also buy washed, pre-cut fresh butternut squash in the store. Use a 20 oz. container. You will need to boil the butternut squash cubes if using fresh or pre-cut in boiling water until tender. If using frozen, thaw butternut squash on the counter prior to adding into the pot.
• *Blend up the butternut squash all the way for a smooth mac & cheese, or leave some of the cubes whole for more texture. I personally like it smooth but have enjoyed it both ways!
• I recommend using an immersion blender to get it “cheesy” and smooth if you have one but if not, blend mixture in a blender or use a potato masher to mash up the butternut squash. It will not be as creamy if you don’t blend it though!
• Mac and cheese may taste bland if not enough salt is added. Taste and adjust as desired.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cup | Calories: 333kcal | Carbohydrates: 50.7g | Protein: 13.6g

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie