• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home / Recipes / Course / Dinner

    91 Oct 9, 2015 Dinner  |   Jump to Recipe

    Butternut Squash Mac and Cheese Recipe

    I don’t make macaroni and cheese that often, but when I do, I go all out.

    This post may contain affiliate links.

    Butternut Squash Mac and Cheese

    This Butternut Squash Mac and Cheese is rich, creamy and infused with all sorts of autumn.  The base starts with onion, garlic and thyme sizzling in a pan of hot butter.  A cheese sauce is then made with the addition of flour, milk and grated Kerrygold Aged Cheddar.  Before the cooked shells are folded into the mix, the sauce is flavored with butternut squash puree, Dijon mustard, nutmeg, cayenne, and black pepper.  Finished with a layer of fresh breadcrumbs, chopped sage and Parmesan cheese, the casserole cooks in the oven until golden and bubbly.  This mac and cheese is tangy, earthy and peppery with wonderful pops of crunch and herb from the breadcrumb topping.  This is comfort food to the max.  Like a warm blanket on a cool autumn evening.  Continue reading for the recipe.

    Mac and Cheese Ingredients

    I recently discovered that Whole Foods carries canned butternut squash puree (Amazon too)!  I don’t mind breaking down and cooking a whole butternut squash, but the use of canned puree here really makes this cheese sauce E. Z.  It comes together in under 10 minutes.  If you can’t find canned butternut squash, there are a number of substitutions available.  First, you could try canned pumpkin puree, and the final mac and cheese will have a similar flavor.  Or, you can roast cubed butternut squash in a 425°F oven and puree in the blender or food processor until smooth.  You’ll want to start with about 2 pounds of pre-cubed butternut squash or a 3 pound whole squash that you peel and cube.  I’ve been seeing many other interesting types of squash at the market that could be used instead of butternut, including Hubbard, Red Kuri, Tahitian Butternut and Fairytale.

    Shells

    Stirring Sauce

    Sauce Zoomed

    Shells and Sauce

    Halloween is rapidly approaching, and if you’re planning a party, this mac and cheese would be a perfect addition to the savory table.  It will be equally loved by both kids and adults.  The entire casserole can be prepared earlier in the day and baked off right before guests arrive.

    If you want to up the Halloween vibe of the dish, you can certainly make the canned pumpkin substitution mentioned above, and perhaps call it Jack and Cheese?  Or Jack-o-Lantern Mac and Cheese?  Pumpkin Brains maybe?

    Butternut Squash Mac and Cheese Unbaked

    Butternut Squash Mac and Cheese

    Butternut Squash Mac and Cheese Recipe

    by Brandon Matzek
    4.45 from 27 votes
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    For the mac and cheese:

    • 1 pound of dried pasta (I used shells here)
    • Kosher salt
    • 4 tablespoons unsalted butter
    • 1/2 onion, finely chopped
    • 3 cloves garlic, finely chopped
    • 1 tablespoon fresh thyme leaves
    • 4 tablespoons flour
    • 2 cups milk, at room temperature
    • 2 cups (8 ounces) grated aged/sharp cheddar (I used Kerrygold Aged Cheddar here)
    • 2 (15 ounce) cans butternut squash (canned pumpkin would work here too!)
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon freshly ground black pepper, plus more to taste

    For the breadcrumb topping:

    • 2 cups fresh breadcrumbs
    • 1 1/2 tablespoons chopped fresh sage
    • 1 tablespoon grated Parmesan cheese
    • 2 tablespoons melted unsalted butter
    • Kosher salt
    • Freshly ground black pepper

    Instructions
     

    • Cook pasta in a large pot of salted, boiling water, and drain 2 minutes shy of the package instructions. Transfer to a large bowl and set aside. Preheat an oven to 375°F and set an oven rack in the middle position.
    • Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash, mustard, nutmeg, cayenne and black pepper, stirring to combine. Season to taste with kosher salt.
    • Pour cheese sauce into the bowl with the cooked shells until the macaroni is sufficiently coated in sauce. You may not use all the sauce (I had a little leftover). Using a spatula, transfer shells and sauce into a 9" x 13" baking dish.
    • Combine breadcrumbs, sage, Parmesan cheese and melted butter in a medium bowl, tossing until crumbs are evenly coated in the butter. Season with a pinch of kosher salt and several turns of black pepper. Sprinkle breadcrumb topping evenly over the shells and cheese. Bake in the oven until the breadcrumbs are golden brown and sauce bubbles around the edges (25 - 30 minutes). Let cool for a few moments before serving.

    Notes

    * This mac and cheese can be prepared up to a day in advance up to step 3. Cover and store in the refrigerator until ready to bake. Let come to room temperature then continue on with step 4.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    I partnered with Kerrygold on this article.  They provided me a selection of their delicious cheeses to sample. #KGgrassfed.

    Here are some other comfort food recipes found on Kitchen Konfidence:

    Beet and Turnip Gratin

    Beet and Turnip Gratin

    Mashed Sweet Potatoes with Rice Krispie Topping

    Mashed Sweet Potatoes with Rice Krispie Topping

    Parchment Roasted Potatoes

    Parchment Roasted Potatoes

    Stuffed Cabbage with Rosemary Brown Butter

    Stuffed Savoy Cabbage with Brown Butter and Rosemary

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

     

    91
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More Dinner Recipes

    • Truffle Butter Chicken Thighs Recipe
    • Instant Pot Chicken Tacos
      Instant Pot Chicken Tacos Recipe
    • Roasted Chicken and Delicata Squash
      Roasted Chicken Thighs and Delicata Squash Recipe
    • Grilled Lemon Pepper Chicken Recipe
      Grilled Lemon Pepper Chicken Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Dinner Tags: black pepper, breadcrumbs, butter, butternut squash, cayenne pepper, cheddar cheese, dijon mustard, flour, garlic, kosher salt, milk, nutmeg, onion, parmesan cheese, pasta, sage, thyme

    Reader Interactions

    Comments

    1. Arthur in the Garden! says

      October 9, 2015 at 8:06 am

      5 stars
      Wow! Now I am hungry! 🙂

      Reply
      • Brandon Matzek says

        November 11, 2015 at 11:14 am

        Thanks Arthur!!

        Reply
      • Michelle says

        November 6, 2022 at 6:19 pm

        2 stars
        Breadcrumbs amounts was way off….it’s not what your picture shows either. You should adjust the recipe online
        Can you way more sage to add flavour. Good idea just needs some heavy tweaking

        Reply
        • Brandon says

          April 3, 2023 at 3:29 pm

          Hey Michelle! I’ve had a number of people make this recipe and it always looks similar. You might have a little extra sauce leftover, but the breadcrumbs should be spot on. I’d love to hear what adjustments you’ve made to the recipe. I think it’s great to put your own spin on things!

          Reply
    2. Averie @ Averie Cooks says

      October 9, 2015 at 8:51 am

      This mac and cheese looks so gourmet….because it is! The Kerrygold Aged White Cheddar (love that stuff), the butternut squash puree, the toasted breadcrumb topping, now THIS is some mac & cheese! Love it!

      Reply
      • Brandon Matzek says

        November 11, 2015 at 11:15 am

        Haha, thanks Averie! Gourmet, but still doable. And yeah, I think the Kerrygold aged cheddar may just be my favorite.

        Reply
    3. dixya | food, pleasure, and health says

      October 9, 2015 at 11:53 am

      my boyfriend hates butternut squash when combined with mac and cheese 🙁

      Reply
      • Brandon Matzek says

        November 11, 2015 at 11:16 am

        Awww, well that just leaves more for you!!

        Reply
    4. Laura (Blogging Over Thyme) says

      October 10, 2015 at 7:31 am

      Oh my gosh, this looks fantastic. I love that crunchy bread topping with the sage! I’m definitely adding this to my list of things to cook this fall. Beautiful pictures Brandon!!

      Reply
      • Brandon Matzek says

        November 11, 2015 at 11:18 am

        Thanks Laura!! I could sprinkle that crunch topping over everything 🙂 So good.

        Reply
    5. Sippitysup says

      October 10, 2015 at 5:37 pm

      Is autumn hiding in San Diego? Send it up here! XOGREG

      Reply
      • Brandon Matzek says

        November 11, 2015 at 11:21 am

        HA!! When I first posted this article, no 😛 I’m pretty sure I had my AC on while burning a harvest-themed candle to simulate an actual autumn day. So glad for cool weather now!

        Reply
    6. Ginny McMeans says

      October 12, 2015 at 1:07 pm

      5 stars
      The canned puree really is a great option. Thanks so much for pointing this out to me and for this amazing recipe.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:35 pm

        You’re welcome! Enjoy 🙂

        Reply
    7. Ashley (QLCC) says

      October 12, 2015 at 7:57 pm

      I love the addition of butternut squash to the recipe. Adds some nutrients and tons of flavor!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:26 pm

        Agreed! Thanks Ashley 🙂

        Reply
    8. lindsay says

      October 13, 2015 at 4:26 am

      okay officially drooling at 6am. And i love that squash and kerry gold. NEED!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:24 pm

        Haha, thanks Lindsay!!

        Reply
    9. Marye says

      October 13, 2015 at 4:38 am

      I love finding new ways to use butternut squash! This looks so good!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:24 pm

        Thanks Marye!

        Reply
    10. kristy @ the wicked noodle says

      October 13, 2015 at 6:16 am

      I make a version of this for a kids cooking class and they ALWAYS love it! It’s sophisticated enough that the parents love it, too, so it’s really a perfect comfort food. Yours looks fantastic!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:23 pm

        Thanks Kristy! It truly is a crowd-pleaser.

        Reply
    11. Kacey @ The Cookie Writer says

      October 13, 2015 at 6:16 am

      I feel I need to stop dropping by before I have breakfast.. .You have another winner here! Send some my way, buddy! 🙂

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:23 pm

        Hahaha, thanks Kacey!! Reading food blogs before any meal can be torturous 😉

        Reply
    12. Mandy @Mandy's Recipe Box says

      October 13, 2015 at 8:28 am

      I’ve never tried squash like this and it sounds awesome! I love butternut squash so I need to try it.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:22 pm

        Squash pairs really nicely with the sharp cheddar. It’s a fun, unexpected combination!

        Reply
    13. Jennifer Stewart says

      October 13, 2015 at 10:40 am

      5 stars
      I love the richness of the butternut squash with the cheese. I am also a huge fan of big shell noodles. My kids like to put them on their fingertips when they come out of the water. LOL! Can’t wait to make this for Thanksgiving! I am also currently crushing on your beet and turnip gratin! That might make the table too! So gorgeous!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:21 pm

        Haha, I really do enjoy shells. There’s something nostalgic about them 🙂 Thanks Jennifer!

        Reply
    14. Lisa @ Panning The Globe says

      October 13, 2015 at 3:02 pm

      It’s not even fair how good this looks and sounds! I want some now! Thanks for the great recipe that I will definitely be using very soon.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:20 pm

        Haha thanks so much Lisa!

        Reply
    15. Julia says

      October 13, 2015 at 4:00 pm

      What a great idea to use canned butternut squash puree. I didn’t even know they made that. I will have to look at Whole Foods for it. I bet it makes the sauce so creamy and smooth!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:19 pm

        Yeah, it definitely helps with the creamy factor. You don’t have to use as much cheese! Thanks Julia.

        Reply
    16. Anna @annaDishes says

      October 13, 2015 at 9:52 pm

      I LOVE autumn dishes with squash, and this looks awesome. Pasta + Squash, yes! Must try soon.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:15 pm

        Me too! Autumnal flavors are some of my favorites 🙂

        Reply
    17. Annie @ Annie's Noms says

      October 14, 2015 at 12:27 am

      Wow, I LOVE this twist on Mac and cheese! It looks delicious. I don’t have it that often either, but I’m the same, when I do I go all out and make it the most decadent, delicious thing ever!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:15 pm

        Thanks Annie!

        Reply
    18. Brian @ A Thought For Food says

      October 14, 2015 at 7:54 am

      I shake my fist at you, Brandon! Now I’m craving mac and cheese. Giant bowls of mac and cheese. But, yeah, this looks wonderful. DAMN YOU! 😉

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:14 pm

        Hahaha, give in to the cravings!! It’s ok from time to time 😉

        Reply
    19. Brandy M says

      October 15, 2015 at 6:26 pm

      This looks SO good! I tried something similar, but mine was not so successful LOL. I am going to try your recipe!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:13 pm

        Give this one a try. I’ve made it a few times, and it always turns out well. Thanks Brandy!

        Reply
    20. fabiola@notjustbaked says

      October 16, 2015 at 10:18 am

      I don’t make mac and cheese that often either, but I want to make this! I love the ease of that canned squash, such a good idea.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:12 pm

        Thanks Fabiola!

        Reply
    21. Steph @ Steph in Thyme says

      October 17, 2015 at 6:51 pm

      5 stars
      I love my comfort food infused with all sorts of autumn, too. And Kerrygold is AH-MAZING. So addicting. I’ll have to keep an eye out for that pureed butternut squash, easy peasy!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:12 pm

        Yaaaaasss!! Thanks Steph!

        Reply
    22. Kimberly @ The Daring Gourmet says

      October 18, 2015 at 8:59 am

      This mac and cheese looks positively divine! LOVE the ingredients and flavors – can’t wait to try it!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 5:11 pm

        Thanks Kimberly!!

        Reply
    23. Aly ~ Cooking In Stilettos says

      October 18, 2015 at 11:36 am

      You have combined two of my favorite things into one epic mac & cheese. I must make this! Fabulous recipe!

      Reply
      • Brandon Matzek says

        October 19, 2015 at 4:59 pm

        Thanks so much Aly!

        Reply
    24. Susan says

      October 18, 2015 at 5:04 pm

      I just spotted that canned butternut squash at my WF too! I think I’ll need to try it out with some mac and cheese soon, I love all the combinations here, especially that kerrygold cheese.

      Reply
      • Brandon Matzek says

        October 19, 2015 at 4:58 pm

        It’s useful to have around! I’ve also successfully used canned butternut squash in pies and soups. Thanks Susan!

        Reply
    25. Sarah O. says

      November 2, 2015 at 6:11 pm

      I just made this recipe for dinner and added some wilted baby spinach. I also used pumpkin instead of butternut since that’s what I had. It came out totally awesome! I had my doubts that the pumpkin puree would blend that well with the cheese, but it really was like eating a slightly less heavy mac and cheese. Thanks!

      Reply
      • Brandon Matzek says

        November 5, 2015 at 5:56 am

        Excellent!! So glad this worked out for you Sarah. Thanks for sharing results!

        Reply
    26. Lily | Kale & Caramel says

      November 22, 2015 at 11:23 am

      DANG this looks like I wanna dive right on into it. All that delicious cheese and sage and breadcrumbs? Yes, please. And I feel you on the canned squash thing. Sometimes you just don’t wanna fight with that knife and peel and then hallelujah jones—somebody created canned food. Hooray for this casserole of wonder!

      Reply
      • Brandon Matzek says

        November 23, 2015 at 10:41 am

        Haha it’s the peeling that gets me :P. I wonder if there’s a trick to make that easier? Thanks Lily :)!!

        Reply
    27. {Erica}EverythingMomandBaby says

      November 29, 2015 at 2:31 pm

      This is in the oven as I type 🙂 So happy to stumble upon your website!

      Reply
      • Brandon Matzek says

        December 8, 2015 at 7:10 am

        Thanks Erica!! How did you like it?

        Reply
        • {Erica}EverythingMomandBaby says

          December 8, 2015 at 7:12 am

          5 stars
          It was loved by all 🙂

          Reply
          • Brandon Matzek says

            December 8, 2015 at 7:24 am

            Excellent! Thanks for sharing 🙂

            Reply
    28. Hp Murah says

      October 1, 2016 at 10:43 am

      4 stars
      We made this tonight and it’s the best Mac ‘n cheese I’ve ever had.! We added caramelized onion. The smokiness of the roasted butternut squash added great depth of flavour!

      Reply
      • Brandon Matzek says

        October 11, 2016 at 5:30 pm

        Thanks for sharing!!

        Reply
    29. Jenn says

      October 10, 2016 at 4:06 am

      5 stars
      I made this recipe yesterday for a Football Sunday gathering and it was PHENOMENAL. The massive tray I made got devoured in about three minutes! I was really looking for a mac and cheese recipe that screamed autumn, and this was the perfect blend of uniquely seasonal and comfortably familiar. The only change I made – out of necessity – was that I roasted and pureed my own squash because my grocery store didn’t carry the puree. Thank you for the fantastic recipe! I will certainly make this again.

      Reply
      • Brandon Matzek says

        October 11, 2016 at 5:28 pm

        Hi Jenn, so glad you liked the recipe!! Thanks for sharing 🙂

        Reply
    30. Julie says

      October 14, 2020 at 8:44 am

      5 stars
      delicious–I’ll never make a different mac and cheese casserole ever again <3

      Reply
      • Brandon Matzek says

        October 26, 2020 at 8:34 am

        Yay!! So glad you enjoyed it Julie. Thanks for sharing 🙂

        Reply
    4.45 from 27 votes (18 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
      Pork Ribs on the Grill
    • Sriracha Aioli Recipe
      Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
      Zucchini Pizza Recipe
    • Jorge's Green Chilaquiles Recipe
      Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2024 Kitchen Konfidence

    Scroll Up

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.