Butternut Squash Mac and Cheese

Creamy and delicious Butternut Squash Mac and Cheese is going to be your favorite fall comfort food. And it’s an easy way to get extra veggies!

My squash obsession continues!

I’ve even changed my grocery store because the HEB right by my house never has winter squash. So now I drive to the next city to the HEB that does have squash.

Yesterday I was feeling particularly lazy and just went to the one close by and yep, I am squashless this week.

Whyyyy?! Why can’t they have squash?

I didn’t tell the kids there was squash in it and they happily ate it for dinner and asked for more.

It’s really easy to make too. If you are pressed for time, look for already cubed butternut squash near the salad mixes and chopped broccoli in your grocery store. I haaaate cutting squash and feel no shame buying the already cut stuff sometimes.

Ingredients

• Butternut squash – I always buy the pre-chopped butternut squash because I struggle to cut into raw butternut squash
• Chicken Broth – use a low-sodium chicken broth so you have more control over how salty the final dish is.
• Milk
• Garlic
• Greek yogurt – this makes it super creamy and adds extra protein if you are looking for that sort of thing.
• Salt and pepper
• Swiss cheese – the strong swiss cheese flavor goes really well with the butternut squash.
• Parmesan cheese – the nuttiness and saltiness of Parmesan goes so nicely with the butternut squash
• Small pasta – you can use any small pasta shape that really holds onto cheese sauce like elbow macaroni or shells. I used a cavatappi because it’s my favorite shape for mac and cheese.
• Panko breadcrumbs – this is going on top to provide a little bit of crunch.
• Butter – the butter is just used to help the panko get crispy and browned.

How To Make Butternut Squash Mac and Cheese

• Cook butternut squash. Bring butternut squash and chicken broth to a boil over medium-high heat. Simmer until squash is fork tender, about 25 minutes.
• Make sauce. Transfer the hot mixture to a blender and add milk, garlic, Greek yogurt, salt, and pepper. Blend until smooth.
• Add cheese. Transfer to a large mixing bowl and stir in Swiss cheese and 1 cup Parmesan cheese.
• Cook pasta Cook pasta according to package directions and drain well.
• Combine everything. Stir into the squash mixture.
• Transfer. Pour pasta into the prepared baking pan.
• Make topping. Stir together remaining ¼ cup Parmesan cheese and the bread crumbs.
• Add topping. Top the pasta with this mixture and dot with butter.
• Bake. Bake in preheated oven for 25 minutes or until bubbly. Serve hot.

How Long Is It Good For?

This butternut squash mac and cheese will be good for up to 3 – 4 days. Make sure to store it in an airtight container in the refrigerator.

When you are ready to reheat, I recommend reheating it in the microwave.

Can You Freeze It?

You can freeze butternut squash mac and cheese for up to 3 months. I like to do individual servings in freezer ziploc bags (start them silicone freezer molds and then transfer to the bags when they are frozen solid).

Let it defrost overnight in the fridge when you are ready to serve. Reheat in the microwave or oven.

More Butternut Squash Recipes

• Autumn Squash Soup (Panera Copycat)
• Butternut Squash and Goat Cheese Dip
• Butternut Squash and Black Bean Enchiladas
• Slow Cooker Pork and Butternut Squash Stew
• Butternut Squash and Crab Bisque

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