Every fall and winter, I make this butternut squash mac and cheese at least several times. It is a celebration of my favorite winter squash. Besides, I love adding vegetables to my dinners in any way that I can. The combination of squash, carbs, and melty cheese genuinely comforts my soul.
This baked mac and cheese was inspired by the Three-Cheese Baked Mac from Better Homes & Gardens. I made a number of changes to the original recipe. First, I cut the amount of cheese in half and used gluten-free pasta. Additionally, I added butternut squash puree to mac and cheese. Inspired by my friend Sabrina’s baked mac with carrot, I decided to add butternut squash puree to this mac and cheese. The idea of adding a bit of sweetness to a mac and cheese dish sounded so intriguing, I had to try it for myself. Friends, butternut squash in mac and cheese tastes PHENOMENAL.
BUTTERNUT SQUASH MAC AND CHEESE COOKING NOTES
- Choosing the right gluten-free pasta: When I first created this recipe, I was eating gluten free, which is why I used gluten-free pasta. After trying out quite a number of brands, I’ve found that Ancient Harvest, Tru Roots, Bionaturae and Banza work very well for this butternut squash mac and cheese recipe. I have been eating Banza’s pasta more lately because they contain a lot more protein and dietary fiber than other pastas. Because their pastas are made from beans, you will detect a bean flavor in the pasta.
- Substitutions: This recipe works well with pumpkin puree!
- Adding Broccoli: I made a version of this with chopped up broccoli florets, and it tasted great. I mixed some of the florets into the mac and cheese and spread some on the top. The florets at the top get nice and crunchy!
KITCHEN TIP #1: HOW TO CUT BUTTERNUT SQUASH
KITCHEN TIP #2: HOW TO MAKE BUTTERNUT SQUASH PUREE
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Baked Butternut Squash Mac and Cheese
Ingredients
- 1 pound (450g) gluten-free penne pasta (use regular penne if not gluten free)
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons gluten-free all-purpose blend (or use regular flour if not gluten free)
- 2 cups (475ml) low-fat milk (I used 2% milk)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 cups butternut squash puree (pumpkin puree also works)
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1 1/3 cups shredded white cheddar cheese
- olive oil for greasing baking dish
Instructions
- Cook pasta according to package instructions. Drain pasta and rinse under cold water.
- Position an oven rack to the center. Preheat the oven to 375ºF (190ºC). Grease a 9×13-inch baking dish with olive oil. Set aside.
- Melt 2 tablespoons of butter in a sauté pan over medium-high heat. Add flour and stir immediately until a soft paste, or roux, forms. Add milk and begin to stir everything immediately to prevent the roux from clumping up too much.
- Once the milk boils, reduce heat to medium-low and let the sauce simmer for about 3 to 4 more minutes, until the sauce thickens. Reduce the heat to low.
- Add the oregano, thyme, black pepper and salt and stir. Add the butternut squash puree and mix until everything is incorporated. Mix in 2/3 cup of mozzarella, 2/3 cup of white cheddar. Save the rest of the cheese for topping later. Turn off the heat. Stir in the cooked pasta, until it’s well coated with the butternut squash cheese sauce.
- Pour mac and cheese into the prepared baking dish. Top with remaining mozzarella and white cheddar cheese. Bake for 20 minutes, then broil for about 3 to 4 minutes to brown the cheese on top. Check the mac and cheese after 3 minutes to see if it has been adequately browned.
Video
Notes
Nutrition
Note: This is an updated version of the recipe that I published in March 2016. I simplified the cooking method and added new photos and a video tutorial on how to make the dish.
GiGi Eats says
Oh butternut squash – how I love thee more than words can describe. And in this dish I bet you give the mac and cheese a magical hint of sweetness!
Lisa Lin says
Thank you SO much!
Traci | Vanilla And Bean says
Augh, that daylight savings is tough. I’m still feeling it Lisa! I love this transition to Spring recipe. There’s still so much winter squash around here and in my fridge! So this is perfect. I’ve not tried hardly any GF brands because I’m not GF, but if ever that has to change, I’ll be on the lookout for Jovial and Tru Roots. Congratulations on your guest post! A lightened up favorite is always handy. Heading over there now. Thank you for this my dear!
Lisa Lin says
Thanks, Traci! Gluten-free pastas are definitely more expensive, but the ones that are imported from Italy are consistently good!
Michelle @ Vitamin-Sunshine says
I actually really like Trader Joe’s brown rice pastas! I think they are nice and chewy. I also love Ancient Harvest Quinoa pasta– but I’ve never tried Tru Roots. WIll give it a shot.
I actually really missed pasta when I first went gluten-free– but after 4 years, I almost never think of pasta. When I make it my husband is so excited because it’s like a twice a year thing! But Mac ‘n Cheese… oooh.
Lisa Lin says
That’s so funny–maybe I’ve just had a bad experience with that one time. My husband loves mac and cheese, too!
Jan says
I have to tell you that this is probably the 12th Mac and Cheese recipe that I have tried, in order to find the perfect one. This is it! Not only is it great tasting, I got it by my 2 grandchildren who are connoisseurs of the mac and cheese.
The addition of the butternut squash puree is brilliant and lends a sweetness to the dish, that no one could detect. Especially for children, its a great way to add extra veggies to a meal. I did not have mozzarella on hand so I used a creamy Havarti along with the cheddar cheese. I also omitted the oregano, worried that it might be over powering for the kids. I did keep the thyme, but reduced it by half. Added a couple more cloves of garlic…yum.
Thank you for such a fabulous rendition of a classic. We all loved it…bring on more!
Lisa Lin says
Jan, thank you very much for trying my recipe and for your sweet comment! I’m so pleased that you and your grandchildren enjoyed the mac and cheese. I haven’t tried it with harvarti yet, but it’s definitely on the list. Honestly, reading your comment made my day! Thank you!
Jan says
Oh… And one more thing. I didn’t make this gluten free. I used regular macaroni. Great, fab recipe!
Kortnie says
I absolutely love this recipe and my family enjoys it as well. Only thing I did different was add Gouda cheese instead of the white cheddar(I couldn’t find it shredded) and pure request of the man in the house who needs meat, I added crab meat into the mixture and topped with bacon crumbles on top. It’s a favorite in our house now!
Lisa Lin says
Kortnie, thank you so much for trying it!! Oh my goodness, crab meat sounds wonderful in this casserole! I’m so glad that you and your family are enjoying this!
Amy wang says
Is there any way to sub the milk with soy milk? This recipe looks great, must try!!
Lisa Lin says
Hi Amy, I think it should work with soy milk instead of regular milk. Are you dairy free? If you’re also substituting the cheese for dairy-free cheese and using soy milk, I’m not sure how everything will turn out.
Bryna says
I use Tinkiyada (sp) gluten free pasta. Delicious
Lisa Lin says
Thanks for the recommendation! I’ll definitely need to check it out!
Amanda says
Hi Lisa, I’m making this for thanksgiving tomorrow and I just realized it says to serve immediately. Will it still be ok if I reheat it tomorrow?
Lisa Lin says
Hi, Amanda! Yes, it will. Just reheat it at 350 degrees F for about 10 to 15 minutes, until everything is heated through. Let me know how it turns out!
Anna | blenderauthority.com says
great recipe and I appreciate step by step details you provided. -anna
Dana says
I LOVE this recipe! Made it before as written and 6 adults and 1 child finished off the entire dish in one night! I’m going to do some experimenting and see about making this recipe into the newly infamous mac and cheese hamburger buns! Fingers crossed it works!! If not I at least know the recipe is to die for!!
Lisa Lin says
Dana, I’m so glad that you and your family enjoyed this!! Let me know how the mac and cheese burgers turn out!
Katie says
Hi Lisa!
I used almond milk instead of regular milk (because it’s what I had on hand) – I also added about a tablespoon of corn starch to make sure the mixture would thicken enough. I used pumpkin (again, what I had on hand) but next time will use butternut purée and a sharper cheddar for more flavor but overall loved the recipe!
Lisa Lin says
Oh my gosh, Katie! Thank yo so much for trying out my recipe!! Glad you enjoyed it. Pumpkin is definitely a fine substitute, too!
techlazy.com says
We’ve made butternut squash many times, but it’s never been as good as when we baked it this way. Thanks so much for the idea!
Megan says
This recipe was delicious!
Lisa Lin says
Thank you for trying it, Megan!
Donna says
This recipe is really looks awesome. The videos are really very helpful. I’m going to try it soon. Thanks for putting it together.
Lisa Lin says
Thanks, Donna!
Techmen says
Best recipe yet. It came out perfect and definitely not mushy! It’s pinned and saved for next time!
John says
This recipe is really looks awesome.
Emily says
This is the BEST mac & cheese recipe. It is so creamy and rich and with no guilt! Making it on a Sunday to have during the week with sautéed spinach. I plan to share the recipe with my coworkers, just not the actual dish- that’s all for me 🙂
Lisa Lin says
Thank you so much for making this, Emily! Glad you enjoyed it!
Annie says
Great recipe! Been my favorite ever since I started making it!
Katie says
Hi there! Do you have any advice on refrigerator/freezer life? So excited to make this tomorrow! 🙂
Lisa Lin says
Hi, Katie! In terms of refrigerator life, I have eaten this 3 to 4 days after I made it, and it was totally fine. I just reheat in the microwave. I think this freezes well too, I just never had to do that before. It’s not very runny, which is why I think it’ll reheat well.
Josh says
Just wanted to say thanks for a recipe that’s always a hit in our house. My toddler had been oddly resistant to mac and cheese, and this was the recipe that finally broke her. It’s just too good to deny. A tip for other busy parents: you can make the whole darn thing in high-speed blender, like a Vitamix. It saves you time and cleanup without sacrificing flavor. Just blend the base of your roux (milk/flour/butter) on high for 6 minutes, then add in all the other goodies and spin for another minute or two. Done and done.
Lisa Lin says
Josh, so glad that you and your family like this! Thanks for the tips!