Cozy Butternut Mac
I live for all things butternut squash. Give me a cozy bowl of butternut squash soup or my dad’s infamous version ( loaded with butter and brown sugar), and I’m happy. My kids, though? Not so much. If they see squash on the table, it usually gets the side-eye.
That’s why I love this butternut squash mac and cheese. The squash blends right into the cheese sauce, adds a little sweetness, and makes the whole pan look extra cheesy thanks to that golden color. Honestly, no one’s complaining when this comes out of the oven.
Yes, making a roux takes a couple extra minutes, but it’s worth it. And the best part? You can prep it in the afternoon, stick it in the fridge, and bake it later. Dinner = done.
What I Used
1 box elbow macaroni (cooked according to package)
3 tbsp butter
1/4 cup flour
2 cups milk
3 cups shredded cheese (I used gouda because that’s what I had, but cheddar or a mix works too)
1 small roasted butternut squash, mashed
Parmesan for topping
How It Comes Together
Roast the squash: Halve it, drizzle with olive oil, and roast at 400°F until tender (30–40 minutes). Scoop and mash.
Cook the pasta.
Make the roux: Melt butter, whisk in flour, then slowly whisk in milk until it’s smooth and creamy. ( I promise it’s not as hard as it sounds but it does require watching closely )
Add the good stuff: Stir in your cheese until it melts, then fold in the mashed squash.
Mix with the pasta, pour into a square baking dish, sprinkle with Parmesan, and bake at 375°F until bubbly.
I like serving this with some chicken sausage and peas—it rounds out the meal without making extra mess. And if there happen to be leftovers, even better. It’s the perfect excuse to skip packing sandwiches for school lunches the next day.
Why You’ll Love It
Sneaks in a seasonal veggie without a fight
Creamy, cheesy, and comforting
Works as a make-ahead dish for busy nights
Perfect for fall gatherings or weeknight dinners
