Go Back
Macaroni Cheese with Butternut Squash

Macaroni Cheese with Butternut Squash - Delicious Meal Ideas

Ah, macaroni cheese – a cozy meal that feels like a warm hug on a chilly evening. When I first experimented with adding butternut squash, I was not prepared for the glorious combination of flavors and textures. 
This dish has become my go-to comfort food. Not only does it satisfy the heart and belly, but it also sneaks in some nutritious goodness with that vibrant squash.
Are you ready to whip up a batch of creamy, cheesy goodness? Great! Let's kick this off by exploring why this recipe works so well for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 451
Ingredients Method Notes

Ingredients
  

  • 1 pound of short pasta such as cavatelli, fusilli, or penne rigate
  • 5 cups water
  • 1 teaspoon sea salt, or to taste
  • 1 medium to large butternut squash, halved and deseeded
  • 1 teaspoon cold-pressed extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic granules
  • 1 teaspoon dried onion flakes
  • 4 ounces cream cheese, chopped into cubes
  • 8 ounces freshly shredded sharp cheddar cheese
  • 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika

Method
 

Step 1: Roast the Butternut Squash
  1. Preheat your oven to 400°F (204°C). Cut the butternut squash in half lengthwise, scooping out the seeds. Rub the flesh with a bit of cold-pressed olive oil and sprinkle with sea salt. 
    Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 35-40 minutes or until it's fork-tender. Let it cool slightly before scooping out the flesh.
Step 2: Cook the Pasta
  1. While the squash is roasting, bring 5 cups of water to a boil in a large pot. Add sea salt. Once boiling, toss in your pasta and cook until al dente according to package instructions. Drain and set aside, reserving about a cup of the pasta water.
Step 3: Prepare the Sauce
  1. In a large saucepan, melt the butter over medium heat. Stir in the garlic granules and dried onion flakes, letting them become fragrant for about 2 minutes. Scoop the roasted butternut squash flesh into the pan and mix well. 
    Add the cream cheese, cheddar cheese, Parmesan cheese, honey, and smoked paprika. Stir until everything melts together into a creamy sauce, adding reserved pasta water to reach your desired consistency.
Step 4: Combine Pasta and Sauce
  1. Fold the cooked pasta into the sauce, ensuring each piece is thoroughly coated. Taste and adjust seasoning if necessary; sometimes it just needs a little extra salt or a splash more spice.
Step 5: Serve and Garnish
  1. Plate your macaroni cheese with a sprinkle of extra Parmesan on top. A light drizzle of olive oil can elevate the flavors!

Notes

  • Perfect Roasting: Make sure the squash is thoroughly roasted for the best flavor. Check for tenderness!
  • Good Cheese Matters: Use freshly shredded cheese for a better melt and creaminess compared to pre-shredded options.
  • Pasta Choice: Opt for pasta that holds sauce well. Short pasta shapes work best.
  • Make Ahead: This dish can be made in advance. Just reheat with a splash of water for creaminess!
  • Add Ins: Consider adding cooked bacon or vegetables like spinach for extra layers of flavor.