A creamy macaroni and cheese paired with smoky and sweet butternut squash. The unlikely combination creates a satisfying balance to this roasted butternut squash mac and cheese.

For another take on classic macaroni and cheese, look no further than our classic Creamy Brie Mac and Cheese!

Close up of macaroni and cheese with butternut squash

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For my money, there is no meal more satisfying than mac and cheese. Creamy, cheesy macaroni is one of the most nostalgic dishes for me, and one that I’ll never get tired of. And I’m pretty sure I’m not the only one!

But that doesn’t mean that we need to be precious about it. Sometimes it’s find to take something classic and add a new twist. Perhaps we can change the cheese, add some truffle, or include smokey kielbasa.

But for this recipe I’ve added one of my favourite vegetables, butternut squash. Sweet and tender butternut squash will never get old for me, especially when roasted to concentrate the flavours and add a tinge of smokiness.

The result is pretty special and takes classic mac and cheese up a notch! Sweet and smoky butternut squash works better than I ever could have imagined with silky, creamy macaroni and cheese.

Roasted butternut squash

Roasting is one of the best ways to cook vegetables. It brings out the best flavours by caramelising the sugars and adding sweetness and depth.

Roasting vegetables takes more time than boiling or other methods of cooking them, but the results are worth it. All that extra time is invested well, and the resulting flavours just can’t be matched any other way.

I usually peel butternut squash when I am roasting it, but it isn’t strictly necessary. If the skin is left on it will roast just fine, but I find it more pleasant to eat when peeled.

Roasted squash works brilliantly for so many recipes like this one, but it is also amazing on its own or when added to salad.

Pan of butternut squash macaroni and cheese with a spoon

How to make this recipe

The first step to make butternut squash mac and cheese is to roast the vegetable. Peel, deseed and cut the butternut squash into evenly sized chunks. You will only need about half of the butternut squash so put the rest aside to use at a different time.

Toss the squash pieces with salt, This is an affiliate link.smoked paprika, garlic powder and olive oil to give them an even coating. Then roast in a preheated oven for 40-45 minutes or until the squash is tender and golden.

The cheese sauce and pasta can be prepared while the squash is roasting. For the macaroni, heat up a pot of water and follow the instructions on the package.

To make the cheese sauce, melt butter in a small saucepan over medium heat and then blend in flour using a wire whisk. Keep it on the heat for 5-7 minutes, stirring the whole time. Then add the milk and stir.

Process shots showing how to make the cheese sauce

Cook for 5 minutes, during which the sauce will gradually thicken and take on a creamy texture. Keep stirring with a whisk to prevent any lumps.

When you are happy with the consistency, take the sauce off the heat and stir in the cheddar cheese. Give it some time to melt in the hot sauce, and then stir it again to make sure it completely combines.

When the pasta is done, bring it together with the cheese sauce and stir it together to evenly coat the pasta. Top with the roasted butternut squash.

Pan with butternut squash macaroni and cheese seen from the top

Recipe tips and notes

Although it takes more effort, it is far better to grate your own cheese than use pre-grated cheese. This is because pre-grated cheese often has cellulose added to prevent clumping in the package. Unfortunately this also prevents proper melting. Grating your own cheese is more effort but will result in the smoothest sauce.
An aged or sharp cheddar cheese is going to bring a lot more flavour to the dish.
Any short pasta can be substituted for This is an affiliate link.macaroni. Fusilli and This is an affiliate link.penne are particularly good.
It’s hard to achieve al dente pasta when it also is baked. The trick is to take it out of the boiling water before it is fully cooked. I stop boiling the pasta a couple of minutes before the cooking time listed on the package. Use a large pot so the pasta doesn’t stick together.
Cut the butternut squash into roughly similar sizes before roasting. This will ensure that all pieces cook at a similar rate.

Serving suggestions

With carbs, dairy and veggies, this is a one pan dinner that doesn’t need a lot on the side to be a complete meal. That doesn’t mean a few additions won’t help though. If you want a little extra flavour, a sprinkle of pepper will add a bit of heat.

A hot and crispy garlic bread will always go down well. I make mine in an air fryer to keep things quick and simple, but an oven will work as well.

Something fresh alongside a rich and creamy dish like this one is always a good idea as well. A simple garden salad is an easy option, as is caprese salad if you want to lean in an Italian direction.

Storage and leftovers

Leftovers are rarely an issue when I serve this mac and cheese, but if you have any, they can be kept covered or in an airtight container for up to 4 days, in a fridge.

To reheat, use a microwave or a saucepan on your stovetop with an added splash of milk. The oven is also a possibility, but there is the risk of drying out the sauce so I tend to avoid it.

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