This butternut mac and cheese recipe is basically Fall in a nutshell. It's so cozy, completely delicious and pretty simple to prepare. Special enough for your Thanksgiving table but also perfect for a weeknight dinner. A creamy butternut filled sauce with a perfectly golden brown buttery panko topping. It's a must!
Hi! This really is my kind of dish. It's an extension of my very delicious Creamy Butternut Pasta Sauce. Roasted butternut is mixed through a gloriously cheesy sauce then baked to perfection for a cozy and delicious butternut squash mac and cheese. A great way to celebrate the change in season!
I really am the hugest fan of a baked pasta! It is such a crowd pleaser and a great dish to take to a pot luck dinner. You have to try my Easy Sausage Pasta Bake, it's one of my personal faves. My Best Baked Mac and Cheese with Leeks and Bacon is a total winner as is my Delicious Gouda Mac and Cheese!
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Main Ingredients:
Pasta - I have used a twisted pasta shape, I sometimes think traditional elbow macaroni can be a bit small but use any pasta shape you like, it doesn't matter at all.
Whole Butternut Squash - I used one that weighed 1kg and it is cut into small cubes and roasted for extra flavor. It adds such a lovely subtle sweetness and is a great way to get some extra nutrients into a mac and cheese!
Whole milk - I have not tested this with any milk alternatives but please let me know if you do!
Cheese - I always use a combination in any cheese sauce. I used a mixture of gruyere, mozzarella and parmesan. Use anything you like, it will work perfectly with any basic cheddar too.
Panko breadcrumbs - Panko is a Japanese breadcrumb and is really easy to find at the grocery store. It is so much easier than making your own.
Parmesan cheese - I use parmesan in the cheese sauce and in the topping. Make sure in the topping it is very finely grated with a microplane or star side of box grater.
Rosemary - I think it's the perfect match for the sweetness of the squash. Fresh thyme would also be delicious.
Lemon - I use the zest in the crumb and it's a really great addition, bringing some zing and freshness.
How to make butternut mac and cheese
The full ingredient list and in depth step-by-step instructions are in the recipe card below.
To save time you could prepare the butternut ahead and keep the puree in an airtight container in the fridge for 2 - 3 days.
Prepare the butternut and topping
ONE: Toss the the butternut pieces in olive oil and a pinch of salt. Roast on a baking sheet lined with parchment paper until lightly charred and fork tender.
TWO: Blend into a puree with ½ cup water in a food processor or with an immersion blender.
THREE: Prepare the panko breadcrumb topping.
FOUR: Cook your pasta, undercooking by 2 minutes from package instructions. Toss with 1 tbsp of butter when drained.
Make the sauce and assemble
ONE: In a large pot or dutch oven over a medium heat, melt the butter and when sizzling add the flour and whisk for a 1-2 minutes.
TWO: Add the 3 cups of milk in a slow stream, whisking at the same time. Make sure you whisk well to get all the lumps from the bottom and sides incorporated.
THREE: Add the garlic and black pepper and let it thicken for a few minutes until it coats the back of a wooden spoon.
FOUR: On a low heat add the grated cheese in 2-3 separate lots, letting it melt in between. Whisk in the tomato paste, rosemary, butternut squash mixture and sea salt.
FIVE: Mix your cooked pasta through the cheesy butternut squash sauce and pour into your baking dish and smooth the top.
SIX: Sprinkle the panko topping in an even layer and bake in the oven for 20 minutes until golden brown.
Expert tips
- Undercook the pasta by two minutes from package directions. I also add a tablespoon of butter to it after draining so it doesn't keep cooking. Al dente pasta is still key in a baked dish so this is very important.
- Grate your own cheese. Pre shredded cheeses are usually full of additives and it won't melt nicely.
- Whisk the butter and flour mixture into the milk thoroughly. The key to a velvety creamy texture with no lumps is getting well into all the corners of the pan and whisking constantly to make sure it's incorporated. A flat whisk is really helpful for this.
- Watch your heat. Nothing should ever be on a high heat. When you add the milk it should never be boiling, hardly even a simmer. Let it gently thicken over a medium-low heat. Add the cheese on a low heat or even off the heat.
- Don't over bake! Get the the top golden brown then pull that bad boy out. The longer it bakes the more the creamy sauce will dry out.
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An alternative method
If you follow me on instagram you'll know I really debated whether to blend the butternut into a puree and mix it through or leave pieces whole. I actually tested it both ways but have put the blended method into the final recipe.
If you would prefer to have the roasted pieces left as they are then make the recipe exactly as per recipe card below but mix in the bite size pieces into cheese sauce. Let me know which way you end up making it!
Making a mac and cheese ahead of time
I definitely suggest making this fresh at the time, it doesn't take hours and will be much better. If you want to make it ahead:
- Mix cooled cooked pasta through the cheese sauce then leave on bench until room temp.
- Pour into the baking dish and sprinkle with the breadcrumbs.
- Cover and refrigerate.
- Bring out for 30 mins or so before baking then bake as normal. You might need to bake slightly longer so cover with foil if it browns too much.
Another butternut recipe to make!
My creamy butternut pasta sauce is a simpler pasta sauce using roasted butternut. With crispy sage leaves for ALL the fall flavors.
Recipe FAQs
At the end of day most cheeses will work. I personally like using a mixture. For this one I used gruyere (a fantastic melting cheese), mozzarella and Parmesan. If you would prefer a more simple cheddar then go for it, anything you like the taste of will be great. Don't use pre-shredded cheese.
Whole milk is king here, I have not tested this with anything else.
I don't really advocate re-heating. This is why I haven't made this a huge mac and cheese size. It's a pretty saucy recipe so will re-heat OK (not perfect!) cover it with aluminium foil and place in a 350f oven until warmed through.
Some other pasta bakes to try
I have all sorts of pasta recipes and tutorials in my recipe section so make sure you check that out. For another pumpkin recipe make sure you check out my Roast Pumpkin Risotto, it's SO good! Here are a few suggestions if you are in the mood for another delicious pasta bake.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Easy Butternut Mac and Cheese Recipe
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Ingredients
Pasta and butternut
- 1 large butternut (mine weighed 1.15kg)
- 1 tablespoon olive oil
- 280 grams pasta
- 1 tablespoon butter
For the topping
- 1.5 cups panko breadcrumbs
- 60 grams butter, melted
- 20 grams parmesan, finely grated
- Zest of a lemon
- 1 tablespoon rosemary leaves, finely chopped
For the sauce
- 70 grams butter
- 50 grams flour (about 4 tbsp)
- 3 cups whole milk
- 3 garlic cloves, finely chopped
- 300 grams grated cheese, see notes below
- 1 teaspoon sea salt
- 1.5 teaspoons black pepper
- 2 tablespoons rosemary leaves, finely chopped
- 2 tablespoons tomato paste
Instructions
Prepare the butternut
- Pre-heat your oven to 425f (220c).
- Cut the butternut up into bite size pieces (you should have about 700 grams in finished cubed pieces). Toss with the olive oil and place on a lined baking sheet.
- Roast in the oven for 30 - 40 minutes. You want the edges to be just starting to char (brings some extra flavor!) Take out then turn the oven down to 350f.
- Blend the butternut into a puree with ½ cup water (or milk) in a food processor or with a stick blender and set aside
- Alternatively leave the roasted pieces whole and mix them though gently as the very last step before pouring into the baking dish!
Boil the pasta
- While the butternut is roasting, boil your pasta in well salted boiling water, undercooking by 2 minutes from package directions.
- Drain and toss with 1 tablespoon of butter (keeps it from overcooking). Doesn't matter if it gets cold.
Make the topping
- Also while butternut is roasting, melt the butter and mix with the panko, lemon zest and rosemary.
- Mix through the parmesan and set aside.
Make the sauce and assemble
- Melt the butter in a large pot or Dutch oven over a medium heat. Add the flour and whisk for a minute.
- Lower the heat slightly and add the milk in a slow stream, whisking the whole time making sure you get all the flour mixture from the bottom and sides of the pan.
- Add the garlic to the milk.
- Cook for a few minutes until it thickens slightly and coats the back of a wooden spoon. Keep scraping the bottom so the flour doesn't settle.
- Lower the heat right down and add the cheese in three lots, whisking well and letting it melt in between each addition.
- If there are still some small chunks not melted in, it's fine!
- Take off the heat and whisk in the tomato paste, rosemary, butternut mixture, salt and pepper.
- Mix the cooked pasta through and pour into your baking dish (I used a 30cm x 21cm rectangular dish) and top with the panko crumb mixture.
- Bake in the oven for 20 - 25 minutes until nice and golden. Don't bake it any longer than that as you don't want to overcook the pasta and dry out the sauce.
- Leave it to sit for 5 - 10 mins before serving.
Martha says
This was such a good Mac and cheese! The squash gives it the perfect bit of sweetness without being too "squashy". I'll be making this again for sure.
Anna says
This was so fun to make! Can’t wait to make for Thanksgiving