Butternut Squash Macaroni Cheese

I grabbed a butternut squash on a whim one October afternoon, mostly because it looked pretty sitting on the market stand. I had leftover pasta and cheese at home, and suddenly the idea clicked: what if I blended the squash right into the sauce? The result was silkier and sweeter than any mac and cheese I'd made before.

The first time I served this to my neighbor's kids, they had no idea there was squash involved until I mentioned it after they'd scraped their bowls clean. Their mom looked at me like I'd just performed a magic trick, and honestly, I felt like I had.

Ingredients

• Butternut squash: Roasting it first brings out a natural sweetness and caramelized edge that raw squash just cant deliver.
• Macaroni: Short pasta with ridges or curves holds the sauce better than smooth shapes, so every bite is creamy.
• Mature cheddar: The sharpness cuts through the sweetness of the squash and keeps the dish from tasting flat.
• Parmesan: Adds a salty, nutty depth that makes the whole sauce taste more complex.
• Nutmeg and mustard powder: These two secretly hold the flavor together, a pinch of warmth and a hint of tang.
• Panko breadcrumbs: They crisp up beautifully in the oven and give you that satisfying crunch on top.

Instructions

Roast the squash:

Spread the cubes on a lined tray, drizzle with olive oil, and season with salt and pepper. Roast at 200°C for 25 minutes until the edges turn golden and the flesh is soft enough to mash with a fork.

Cook the pasta:

Boil the macaroni in salted water until al dente, then drain and set aside. Dont rinse it, the starch helps the sauce cling.

Start the sauce:

Melt butter in a large saucepan over medium heat, then add onion and garlic. Cook until they soften and smell sweet, about 3 to 4 minutes.

Make the roux:

Stir in the flour and cook for a minute, letting it bubble gently. Slowly whisk in the milk, stirring constantly until the sauce thickens and coats the back of a spoon.

Blend in the squash:

Add the roasted squash to the sauce and blend with an immersion blender until completely smooth. If you dont have one, a regular blender works just fine.

Finish the sauce:

Stir in cheddar, Parmesan, nutmeg, mustard powder, salt, and pepper. Remove from heat once the cheese has melted and the sauce looks glossy.

Combine and assemble:

Toss the drained macaroni with the sauce until every piece is coated, then pour into a greased baking dish. Mix panko with olive oil and Parmesan, then sprinkle it evenly over the top.

Bake:

Bake for 15 minutes until the top is golden and the edges bubble. Let it sit for 5 minutes before serving so it sets up just enough to scoop cleanly.

Save

One rainy Sunday, I made a double batch and froze half for later. The night I reheated it, I realized it tasted even better, like the flavors had settled into something deeper and more confident.

Making It Your Own

A pinch of smoked paprika or cayenne gives the sauce a gentle kick without overwhelming the sweetness. Swap cheddar for Gruyère if you want something nuttier, or mix in a handful of steamed broccoli or spinach to sneak in more greens.

What to Serve Alongside

This pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. A glass of Chardonnay cuts through the richness and makes the whole meal feel a little more grown up.

Storage and Reheating

Leftovers keep in the fridge for up to three days and reheat well in the oven or microwave. If the sauce looks dry, stir in a splash of milk before warming it up.

• Freeze individual portions in airtight containers for up to two months.
• Reheat from frozen in the oven at 180°C for about 30 minutes, covered with foil.
• The breadcrumb topping wont stay crispy after freezing, so consider adding fresh panko before reheating.

Save

This dish has become my answer to cold evenings and last minute dinner requests. It feels like a hug in a bowl, and I hope it does the same for you.

Recipe FAQs

→ What type of squash is used here?

Small butternut squash is peeled, seeded, and cubed before roasting to enhance its natural sweetness and texture.

→ Can I substitute the type of pasta?

Yes, macaroni or any short pasta like penne or shells works well to hold the creamy sauce.

→ How is the sauce thickened?

A roux made with butter and flour is used, slowly whisked with milk until smooth and thick before blending in the squash and cheeses.

→ What gives the dish its crunchy topping?

Panko breadcrumbs tossed with olive oil and grated Parmesan create a crisp, golden crust when baked.

→ Are there suggested flavor variations?

Adding smoked paprika or cayenne pepper can introduce extra warmth, while mixing different cheeses like Gruyère changes the flavor profile.