Butternut Squash Macaroni & Cheese

This butternut squash macaroni and cheese recipe is a wonderful fall recipe. If you are a fan of mac and cheese + veggies + fall flavors - then this dish is for you!

This is a multi-step recipe, but it comes together in less than 30 minutes.

Why You'll Love this Butternut Squash Mac and Cheese

This pasta recipe is like a warm hug. It's got the great mac and cheese flavor, but also the richness of butternut squash.

Because the butternut squash is same color as yellow cheddar cheese, it has the deep orangey-yellow color we associate with macaroni and cheese - making it a visual feast as well.

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More Pasta Dishes to Enjoy

If you like this mac and cheese recipe, check out some of our other favorite pasta dishes:

• Easy Lemon Chicken Pasta
• Butternut Squash Pasta with Toasted Panko
• Pasta alla Norma (pasta with roasted eggplant)
• Baked Boursin Pasta Recipe
• One Pot Ground Turkey Pasta Recipe

What You'll Need to Make this Recipe

• 2 cups butternut squash, cubed
• 8 ounces macaroni
• 2 teaspoons salt, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk 
• 1 cup shredded parmesan
• ½ cup shredded low-moisture mozzarella 
• 1 teaspoon paprika
• 1 tablespoon fresh thyme, to garnish

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How to Make Butternut Squash Macaroni and Cheese

• Steam squash in a large frying pan with a lid over medium heat for 10 to 15 minutes, or until the squash has broken down. 
• Add squash to a blender or food processor and pulse till it forms a thick paste with no large pieces. 
• Carefully, wipe out the pan the squash was in and melt the butter in it over medium heat.  
• Meanwhile, heat water to boil macaroni and add 1 teaspoon of salt to the water. 
• Add the flour to the butter and whisk until combined. Then slowly add the milk, while continuing to whisk. The sauce should thicken in one to two minutes. 
• Add the macaroni to the boiling water and cook according to package instructions. 
• Add the squash puree to the sauce mixture and whisk till fully combined. Turn the heat off, and one handful at a time add the cheese and stir slowly to combine. Then add paprika and 1 teaspoon of salt. 
• Combine the cooked macaroni and sauce and garnish with thyme to serve. 
• Macaroni will keep in the fridge for up to 3 days.