Butternut Squash Mac Cheese

Name: Butternut Squash Mac Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 oz elbow macaroni or similar pasta; 3 tbsp unsalted butter; 2 1/2 tbsp all-purpose flour; 1 1/2 cups whole milk, plus 1 1/4 cups milk or reserved pasta water (total 2 3/4 cups liquid); 2 cups cubed roasted butternut squash; 2 cups shredded sharp cheddar cheese; Salt about 1 1/2 tsp; Black pepper 3/4 tsp; 1/4 cup grated Parmesan cheese; 1/2 tsp smoked paprika (substitutes for nutmeg twist)

By Emma

Certified Culinary Professional

Published on 06 February 2026 • Recipe tested & approved

Macaroni tossed in a creamy cheese sauce blended with roasted butternut squash. Uses a roux base to thicken. Milk or reserved pasta water adds liquid. Cheese melted in last. Season heavily with salt and pepper. Pasta thickens as it sits. Parmesan topping optional but recommended.

Prep: 20 min

Cook: 15 min

Total: 35 min

Servings: 6 servings

#mac and cheese #comfort food #fall recipes #vegetable puree sauce #American cuisine #cheese sauce #pasta dishes

Pasta boiled al dente, water saved for sauce liquid. Butter barely melted, roux whipped just long enough to lose raw flour taste. Pour milk slowly. Butternut squash—roasted cubes adding sweetness — blended smooth and creamy, no texture left. Cheese folded in once silky base forms. Salt and pepper don’t skimp; blandness kills. Mac thickens while resting, patience rewarded. I toss in smoked paprika here, subtle warmth, a twist from usual nutmeg or plain spices. Parmesan on top adds that sharp nutty contrast. Mac and cheese comfort? Absolutely yes, but this one plays with flavors. Thick, creamy, and that orange hue brightening your plate. Fail to reserve pasta water? No worries, milk steps in. Texture saved every time. Sauce consistency is everything. Too thin, add hot milk. Too thick? Pasta water is magic.

Ingredients

12 oz elbow macaroni or similar pasta
3 tbsp unsalted butter
2 1/2 tbsp all-purpose flour
1 1/2 cups whole milk, plus 1 1/4 cups milk or reserved pasta water (total 2 3/4 cups liquid)
2 cups cubed roasted butternut squash
2 cups shredded sharp cheddar cheese
Salt about 1 1/2 tsp
Black pepper 3/4 tsp
1/4 cup grated Parmesan cheese
1/2 tsp smoked paprika (substitutes for nutmeg twist)

About the ingredients

Butter and flour ratio adjusted for creamier but not gluey base. Roasted butternut squash adds natural sweetness and body—try to roast your own; frozen cubes are okay but texture suffers slightly. Reserved pasta water carriers starch—better than milk if you want lighter but still creamy. Use sharp cheddar, not mild, or flavor falls flat. Parmesan optional but highly recommended on top for bite. Smoked paprika as a simple twist replacing nutmeg gives smoky warmth versus traditional sweetness. Salt amount bumped slightly after learning blandness hits hard with squash’s mild flavor. Fresh cracked pepper, always preferred. If dairy intolerant, swap milk with oat milk and butter with vegan butter, but cheese flavor will differ. Dry mac dust? Add splash milk or reserved water to rescue. Don’t skip salting pasta water or noodles taste flat.”

Method

Start pasta in boiling salted water; cook until al dente — usually 9-11 minutes depending on brand and altitude. Drain completely but save 2 1/2 cups pasta water in a large measuring cup before draining the rest. If pasta water not reserved, swap with whole milk for creamier texture.
In a heavy-bottomed pot over medium heat, melt butter carefully — bubbles rising but not browned. Quickly sprinkle and whisk in flour to form a paste. Whisk continuously; about 20-25 seconds max, no browning — this keeps roux from tasting nutty or burnt.
Gradually pour 1 1/2 cups milk or reserved pasta water into roux, whisking vigorously to avoid lumps. Mixture thins out noticeably, thinner than Alfredo sauce but thicker than plain milk.
Add roasted cubed butternut squash next, then stir in remaining 1 1/4 cups milk or pasta water. Heat gently to warm all through, small bubbles on edges but not boiling.
Use immersion blender or transfer to blender carefully to puree fully; texture has to be silky smooth, no chunks. This step is key – no shortcuts. If too thick, add splash more milk. Sauce should coat spoon lightly and flow.
Return blended sauce to pot on low heat. Fold in shredded sharp cheddar cheese by handfuls, stirring till each batch melts entirely before next. Once fully glossy and stretchy, season with at least 1 1/2 teaspoons salt and 3/4 teaspoon freshly ground black pepper. Smoked paprika adds subtle smoky depth as a twist here, balancing sweetness of squash.
Toss drained pasta into sauce off heat; stir gently to coat. Sauce will thicken as it cools. If it looks stiff, add small splash of warm milk or pasta water to loosen.
Serve topped with freshly grated Parmesan cheese. Can broil for minute or two for crusty top but optional.
Leftovers reheat well on stovetop adding splash milk or water to restore creamy texture if dried out.

Cooking tips

Pasta visual cues: noodles swollen and chewy but with bite — not soft mush. Retain generous pasta water — it’s a secret weapon for sauce texture and rescue. Roux quick but careful — no color, no burns. Whisk constantly until paste forms thick ball. Adding liquid gradually avoids lumps. Sauce thinning is a delicate balance — too thick, stirs paste clumps; too thin, sauce won’t cling. Blending butternut squash creates uniform mouthfeel, eliminating dry chunks that break smoothness. Stir cheese in batches over low heat so it melts instead of turning grainy. Season salt and pepper late but plenty — squash dulls flavors. Finished sauce coats pasta fully but isn’t stiff glue. Serve immediately or let sit briefly to thicken. Reheat gently adding small liquids. Parmesan finish adds crunch and sharp aroma. Otherwise, straightforward comfort with a twist from smoked paprika. Practice intuition over timers — smell and feel tell best doneness.

Chef's notes

💡 Pasta al dente matters; noodles swell but retain bite. Salt water well; bland noodles ruin base. Save at least 2 1/2 cups pasta water; starch adds body and rescue if sauce thickens too much. If you forget, whole milk replaces water but slightly heavier mouthfeel. Timing to drain: listen for rolling boil; bubbles stop briefly when pasta hits. Test early, chew texture closely.
💡 Roux can't brown. Butter melts slowly over medium; bubbling but no color. Flour whisked in fast, constant motion. Paste forms thick ball then momentary drying on sides signals readiness. Wait 20-25 seconds max, no more or nutty-but-burnt flavor. If brown, sauce bitterness follows prominently later. Thin gradually, whisk vigorously to prevent lumps.
💡 Milk temperature control helps. Use whole milk cold or room temp but add slowly to roux; pouring hot liquid invites clumps. Sauce sheens and thins visibly when combining liquids; texture resembles thick cream. After squash puree added, texture shifts to silky. Check for any grainy bits before cheesecake step - smoothness key.
💡 Blending squash fully smooth removes dry chunks destroying mouthfeel. Use immersion blender or countertop blender with care. If sauce too thick, shot more milk or pasta water in small doses. Sauces too thin won’t cling to pasta. Test by coating spoon; light coat that drips slowly is best. Sauce cooling off thickens noticeably; plan moisture accordingly.
💡 Cheese addition last. Sharp cheddar shredded fine, added handfuls on low heat. Melt fully before next batch to avoid grainy clumps. Season late: salt minimum 1 1/2 tsp and fresh cracked pepper 3/4 tsp needed; squash sweetness dulls spice so don’t skimp. Smoked paprika replaces nutmeg. Parmesan on top optional, adds crunch and bite. Can broil briefly for crust if you want.

Common questions

Can I skip reserving pasta water?

You can swap with whole milk but texture changes. Pasta water gives starch; keeps sauce lighter, silkier. Milk adds richness but heavier. If none saved, add milk gradually watching thickness. Always test sauce viscosity with spoon; sauce will cling rather than slide off.

What if sauce gets lumpy?

Usually roux cooked unevenly or liquid added too fast. Whisk constantly during flour step; add milk/pasta water slowly, mix vigorously to avoid clumps. Blend to smooth if chunks persist. Strain sauce if needed. Also, some lumps vanish on reheating with extra liquid added.

How to fix sauce that’s too thick?

Add warm milk or reserved pasta water in small splashes. Stir well, reheat gently. Thick sauce won't coat pasta right, feels pasty. Patience key here; liquid adjustments done gradually. Avoid cold dairy right in; temp shock causes graininess in cheese. Recheck texture tipping spoon.

How to store leftovers?

Store in airtight container fridge up to 3 days. Sauce thickens; reheat on stovetop low heat, add splash milk or water to loosen. Microwave works but stir often to prevent drying. Can freeze, but sauce thinness may alter. Consider freezing pasta and sauce separate for better thawing.