This butternut squash mac and cheese is creamy, cheesy and has butternut squash blended in the sauce for added nutrition and flavor. It’s easy to make in under 30 minutes – you can even save time and energy by using frozen butternut squash (instead of peeling and cutting fresh squash).
12ouncesshredded cheese(3 cups) sharp cheddar, gouda, gruyere, etc.
Instructions
Cook pasta in salted water. Drain and set aside.
Next, add 2 tablespoons of butter, the butternut squash, onion and garlic to a large pot cover and cook over medium high heat until the squash is soft (about 10 minutes)
Transfer butternut squash mixture to the container of a Vitamix.
Add 1 cup milk and blend until smooth.
In the pot, add the remaining 2 tablespoons butter and melt over medium heat.
Add flour and sea salt and whisk until combined. Cook the flour mixture until it’s bubbling.
Then, add the remaining 1 cup of milk and whisk to combine.
Add the butternut squash mixture and whisk until smooth.
Cook over medium heat until it begins to thicken.
Once it has slightly thickened, whisk in the cheese until melted.
Add cooked pasta to the cheese sauce and stir.
Taste and adjust salt as needed, then serve warm.
Video
Notes
*Frozen squash cooks faster than fresh. To make the squash cook faster you can cut it into very small pieces (dice it). You can also roast the squash in the oven if you prefer. Ingredient Substitutions
Pasta. I have used just about every noodle variety to make this butternut mac and cheese recipe and it always turns out delicious! This wagon wheel pasta is my all-time favorite, and I buy it just to make this recipe. I do recommend a shape (macaroni of course, bowties, rotini, etc.) instead of spaghetti noodles, but they do work if it's all you have! You can also use gluten-free pasta, whole wheat pasta,chickpea pasta, etc. etc.
Butternut squash. You can either use butternut squash that has been peeled, deseeded and finely chopped or a bag of frozen squash (16 oz).
SaltedButter. There really isn't a substitute for butter in this recipe. However you can use either salter or unsalted with great results.
All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
Whole Milk. Any kind of liquid dairy works well in this recipe. Just remember the higher the fat content, the creamier your butternut squash mac and cheese will be (so I do not recommend using fat-free milk). 2% milk, whole milk, half and half and cream all work well! My favorite is whole milk.
Cheese.The quality of the cheese that you user really matters. If you wouldn't eat it by itself, then don't use it to make mac and cheese! I recommend a high-quality medium to sharp cheddar cheese, shredded gouda, or gruyere (or a combination of any of these) for the best flavor.
Salt & Pepper. Add these ingredients to taste!
Minced garlic. you can substitute 1/4 tsp garlic powder for the minced garlic, or leave it out.
Onion. I don't recommend omitting the onion as the flavor is really important. I suggest using a white or yellow sweet onion.
Store/FreezeStore the leftovers of this butternut mac and cheese in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. It will thicken as it cools, but will thin out again when you reheat it.