Butternut Squash Macaroni and Cheese
A Cozy Northwoods Twist on a Classic
This cozy Butternut Squash Macaroni and Cheese is a creamy twist on the classic comfort food and the perfect side for Thanksgiving, Christmas, or just a chilly Northwoods night. Butternut squash blends with sharp cheddar for a velvety sauce that’s rich, slightly sweet, and full of fall flavor while a touch of cinnamon and chili powder adds warmth and the rotini pasta holds every bit of that cheesy goodness.
Every fall I find myself wanting to come up with a new dish to serve during the Thanksgiving and Christmas holidays. Something comforting and familiar, but with just enough of a twist.
This year, it was the humble butternut squash that inspired me. I looked outside at the bare trees here in the Northwoods and I realized I could bring those missing fall colors right into my kitchen.
You Are Going To Love This
Right off the bat you will be hooked with the cheese and pasta combination. What is special about this recipe is that it has the silky, earthy flavors and textures of the butternut squash.
It is oddly super creamy without feeling “heavy.” This recipe also adds an autumn-like flavor that goes perfectly with roasted meats.
Cheat The System
Instead of wasting time cutting up and cleaning a whole butternut squash, I simply bought the already cut and cubed squash from the produce department at my local grocery store. Then all I had to do was boil this until it was soft and mash-able.
The butter and seasonings and a quick mash make this the perfect texture for this pasta.
Grate It Yourself
I always, always, always say that when you are melting cheese onto anything, you need to grate it yourself. I think that it melts so much more creamier and nicer to look at.
I have been addicted lately to the Super Sharp Cheddar by the Tillamook brand. This is not a brand sponsorship, I just think this cheese really melts up perfectly.
In this recipe you can use any cheese you like. You can even use a combination of cheeses if you like as well.
Some other cheeses that I would use would be jack cheese, havarti, or a gouda! The gouda would be really great with the butternut squash.
Make Ahead and Bake Later
You can assemble this macaroni and cheese a day in advance and bake it up when you are wanting to serve it. I would make sure that it is covered well so that the pasta does not dry out.
When you are ready to bake it, take it out of the fridge and let it warm to room temperature before baking.
Other Mac and Squash Recipes
I do love the combination of cheese and squash, especially in the fall! I have a very decadent macaroni and cheese recipe you also will love.
I also have a great skillet soup that is Butternut Squash Ravioli and Sausage! Both of these recipes are cozy and comforting.
Butternut Squash Macaroni and Cheese Recipe
This Butternut Squash Macaroni and Cheese is a creamy and colorful twist on the classic comfort food. Butternut squash blends with sharp cheddar for a velvety sauce that’s rich, slightly sweet, and full of fall flavor.
Ingredients
- 6 ounces rotini pasta
- 10 tablespoons butter, divided
- 4 cups cubed butternut squash (fresh or frozen pre-cut)
- 16 ounces sharp cheddar cheese, shredded (shred it yourself for best melting)
- 2 to 3 cups milk
- 3 to 5 heaping tablespoons flour
- 1 tablespoon brown or grainy mustard
- 2 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/2 teaspoon cinnamon (or less, to taste)
- 2 teaspoons chili powder (or to taste)
- 1 egg
Instructions
- Boil the rotini according to package directions. Drain and set aside to cool slightly.
- Add cubed squash to a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until tender enough to mash.
- Drain well and transfer to a bowl. Add 2 to 3 tablespoons of butter, a little salt and pepper, a pinch of cinnamon, and a pinch of chili powder. Mash until mostly smooth (small chunks are fine).
- In a large skillet, melt the remaining butter over medium heat. Whisk in the flour to make a roux and cook until it’s lightly golden, but not browned.
- Season with salt, pepper, chili powder, onion powder, dry mustard, and a tiny pinch of cinnamon.
- Slowly whisk in the milk until smooth. Bring to a gentle simmer and cook until thickened to a gravy-like consistency that coats the back of a spoon.
- Add the brown or grainy mustard.
(If too thin, add a little more flour; if too thick, whisk in more milk a few tablespoons at a time.) - Reduce heat to low and stir in about ¾ of the shredded cheddar, whisking until smooth and melted. Add the mashed butternut squash to the sauce and stir until fully combined. Taste and adjust seasoning as needed.
- Add the cooked pasta to the sauce and fold together until all noodles are coated.
- Whisk the egg in a small bowl, then quickly fold it into the mac and cheese mixture.
- Transfer to a greased 9x12 baking dish. Sprinkle or mix in the remaining cheese on top.
- Cover and bake at 350°F for 25 to 35 minutes (time may vary by oven).
- Uncover and bake an additional 10 to 15 minutes, until the top is golden and bubbly.
- Let cool slightly before serving. It thickens as it rests. Perfect alongside roasted veggies, a simple salad, or just by itself in a big bowl.