Butternut Squash Mac and Cheese
Cozy up with a comforting twist on a classic favorite—Roasted Butternut Squash Mac and Cheese! Creamy, cheesy pasta meets the sweet, nutty flavor of roasted butternut squash for a dish that’s rich, satisfying, and perfect for fall. Whether you’re looking for a family-friendly dinner with or a unique side dish for your Thanksgiving table, this baked mac and cheese recipe is sure to be a hit.
Why Add Butternut Squash to Mac and Cheese?!
Believe me, I had never thought of adding butternut squash to a perfectly good pot of traditional mac n’ cheese either. Until one day, I was strolling the isles of America’s favorite grocery store- Trader Joe’s. I was looking for the tamales that I found one time prior, but I stumbled upon a section in the freezer isle that was loaded with “Trader Joe’s Butternut Squash Mac and Cheese”. I was intrigued.
I thought it was an unusual combination, but I liked butternut squash and mac n’ cheese. So I thought; why not?!
I grabbed a couple of boxes. I live almost an hour from the nearest Trader Joe’s. I didn’t want to take a chance of liking it and only having one box! LOL
I didn’t like it, I LOVED it. The only thing I didn’t like were the ingredients on the label.
I don’t love buying frozen and processed foods, so I knew I wanted to try to create my own version of this delicious Trader Joe’s Butternut Squash Mac and Cheese!
Is it Identical To Trader Joe’s Butternut Squash Mac and Cheese?
It’s better! In my humble opinion, of course.
The Trader Joe’s version of butternut squash mac and cheese is made with a blend of Gouda, cheddar, and parmesan cheeses. While I love all of those cheeses, I opted for a blend of cheddar and Monterey Jack in this recipe.
Cheddar and Monterey Jack cheeses are not only more affordable, but they’re also easier to find at most grocery stores. The sharpness of the cheddar pairs perfectly with the creaminess of the Monterey Jack, giving the mac and cheese a rich, gooey texture without needing specialty cheeses like Parmesan or Gouda.
Creamy Meets Crunchy
While you can eat this unbaked, like classic mac and cheese, the crunchy topping is a great addition to this creamy butternut squash mac and cheese!
Packed with flavor and a hidden boost of veggies, it’s one of my favorite ways to add in some extra nutrients into my families diet. It’s really a must try meal!
The sweetness of the squash complements the savory cheeses quite well.
What You’ll Need for Butternut Squash Mac and Cheese
Ingredients you will need:
- Squash-I used a fresh butternut squash, but you can use frozen and roast it following the same instructions.
- Macaroni– I like the medium seashell macaroni, but any type will work just fine!
- Crackers– Ritz crackers, or I buy the Schar Entertainment crackers from Thrive Market.
- Cheese– cheddar (either medium or sharp cheddar) and Monterey Jack.
- Cream– heavy cream works best.
- Butter– unsalted, but salted is fine too if you have it.
- Spices- ground nutmeg, ground sage, onion powder, garlic powder, and cayenne powder.
- Oil– olive oil or other preferred oil for roasting
- Salt and Pepper
Tools that you will need:
- Knife and Cutting Board– to slice the butternut squash
- Baking Sheet– for roasting the squash
- Large Pot– to cook the macaroni and the cheese sauce
- Casserole Dish– you will need a 9×13-inch casserole dish
- Measuring Cups and Spoons– to accurately measure
Step-by-Step Instructions for Making Butternut Squash Mac and Cheese
You can find the full recipe in the recipe card at the bottom of this post, but I’m going to quickly walk you through how to make it. It really is so simple.
Roasting the Butternut Squash
You want start off by roasting the butternut squash in the oven. I prefer to slice a whole butternut squash in half, place on a baking sheet, drizzle olive oil over each half, and season with salt and pepper.
You want to bake for about 40 minutes, until fork tender.
Another great way to roast the squash is to peel the skin off and cut into cubes. Doing so will most likely cut your cooking time down.
Cook the Pasta
When your butternut squash is nearing the end of cooking time, go ahead and begin cooking your pasta.
Bring a large pot of salted water to a rolling boil and cook pasta al dente, according to package instructions.
Drain the water and set the pasta aside.
Prepare the Topping
Add the crushed ritz crackers to a small bowl.
Add in the onion powder and garlic powder, stirring to combine.
Pour the melted butter over the cracker mixture and stir.
You will have a crumbly mixture, don’t worry if it looks a little dry!
Blending the Butternut Squash
After your butternut squash is finished cooking and is cool enough to handle, scoop out the inside of the squash and add it into a blender. Pour the cream in over top and blend until you get a smooth, creamy sauce like consistency.
You can also add the squash and cream to a bowl, or the pot you will be using to make the cheese sauce, and use an immersion blender to do this.
Butternut Squash Cheese Sauce
Into a large pot or Dutch oven, pour in the butternut squash mixture.
Next you’ll add in the shredded Monterey jack and sharp cheddar cheese.
Continually stir until all the cheese has melted and you have a smooth consistency.
Now, add in the butter, ground sage, nutmeg, onion powder, garlic powder, ground cayenne pepper, and sea salt.
Feel free to add in some black pepper if you like and give the sauce a quick taste test to see if you need a little more salt.
Add the Cooked Macaroni
Add the cooked pasta to the cheesy butternut squash sauce, and stir until well combined.
Pour the mac and cheese into a lightly greased casserole dish.
Add the Topping
Evenly distribute the cracker topping over-top the macaroni.
Bake uncovered in a 350 degree oven for 25-30, until golden brown and bubbly.
FAQ’s
Can I use canned squash puree?
While I haven’t tried this method, you certainly could. It typically comes in 15 oz cans, so you would need about 3 cans to equal the 4 cups needed for this recipe.
Can I use pre-shredded cheese?
I always highly recommend to shred your own cheese. Prepackaged shredded cheese contains additives and starches, which affects the texture and melting. For the creamy texture freshly shredded cheese gives, it’s well worth the effort. But, use pre-shredded if you must. Just know that you might end up with a lumpy cheese sauce.
What is the best pasta shape for this recipe?
Really, any pasta shape will work just fine. I prefer the medium sea shell type pasta.
Can I use pre-chopped butternut squash in the freezer section?
Yes, that’s a great option! That will save you some time as well, as the squash won’t have to cook as long.
I hope that you’ll give this butternut squash mac and cheese recipe a try. It’s been a crowd pleaser for my family!
If it’s a huge hit in your kitchen, would you give this recipe a star rating?
Pin this Butternut Squash Mac and Cheese for Later!
Baked Butternut Squash Mac and Cheese
Ingredients
- 4 cups cooked butternut squash
- 1 16 oz box of macaroni
- ½ cup unsalted butter
- 2 cups heavy cream
- 2 cups medium cheddar cheese shredded
- 2 cups Monterrey jack cheese shredded
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- ½ teaspoon sea salt
For the Topping
- 1 ½ cups Ritz crackers crushed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 400℉. Cut squash in half length wise and scoop out all seeds. Brush the olive oil on the flesh of the squash and sprinkle with salt and pepper. Spray a baking sheet with oil or line with parchment paper and place the squash onto the baking sheet. Bake for 40-50 minutes, until fork tender. When the squash is finished roasting, reduce oven heat to 350℉.
- Bring a large pot of salted water to a boil and cook macaroni al dente, according to package instructions. Drain and set aside.
- In a small mixing bowl, combine the crushed ritz crackers, onion powder, garlic powder, and melted butter. Stir to combine. (this will be a crumbly mixture) Set aside.
- When the squash is cool enough to handle, scoop out 4 cups of the cooked flesh and add to a blender. Pour the cream in with the squash and blend until you have a smooth consistency. Add the contents of the blender to a a large pot.
- Heat the squash mixture over medium-heat and add in the shredded sharp cheddar and Monterey jack cheese. Stir until cheese has melted and is smooth. Add in the butter, ground nutmeg, ground sage, onion powder, garlic powder, ground cayenne pepper, and sea salt. Continue cooking for 2-3 minutes, until the mixture is cooked through. Add in cooked macaroni and stir until well coated.
- In a greased 9×13 casserole dish, add the mac and cheese mixture. Sprinkle the cracker mixture over the top and bake for 25-30 minutes, until golden brown and bubbly.
