How to Make Butternut Squash Mac and Cheese That’s Extra Creamy

There is something deeply comforting about the scent of roasted squash drifting through the kitchen on a cool evening. It’s the kind of aroma that feels like home—warm, sweet, and slow, as if time itself softens for a moment. This Butternut Squash Mac & Cheese was born from weekends when a single squash on the counter needed a purpose, and the craving for something creamy and nostalgic struck all at once.
As the squash caramelizes in the oven, it transforms into a velvety base that folds seamlessly into the cheese sauce. This dish bridges two worlds: the richness of classic mac and cheese and the earthy sweetness of autumn vegetables. It’s hearty without being heavy, indulgent yet still balanced, and endlessly adaptable to whatever ingredients you already have.
Whether you’re cooking for loved ones or treating yourself to a quiet night in, this recipe carries the feeling of a warm blanket—simple, grounding, and deeply satisfying.

Recipe Steps for Butternut Squash Mac & Cheese :

Step 1:

Cut the squash, cube half, and roast both halves with garlic and thyme at 185°C fan for 35–45 minutes. I placed mine in the USA Pan Bakeware Half Sheet Pan, but use any tray you already have.

Step 2:

Make the roux by heating oil and flour, whisking in milk gradually. I stirred mine with the OXO Good Grips Balloon Whisk, though any whisk at home works perfectly.

Step 3:

Add cheddar, parmesan, honey, stock cube, and pepper. Simmer gently, then remove from heat.

Step 4:

Blend the roasted whole half of the squash with two garlic cloves into the cheese sauce. I used the Ninja Professional Blender, but your blender is completely fine.

Step 6:

Combine pasta, cheese sauce, and roasted squash cubes. Transfer to a baking dish.

Step 7:

Pulse wholemeal bread, garlic granules, thyme, and parmesan into crumbs. Sprinkle over the pasta.

Step 8:

Bake at 200°C (fan) for 15 minutes, until bubbling and golden.

How to Make Butternut Squash Mac and Cheese That’s Extra Creamy

This roasted butternut squash mac and cheese blends velvety squash puree, a smooth cheese sauce, and golden thyme breadcrumbs for the perfect comfort dish.

Better Than Takeout

Author: wholesome whisk editor Cooking Method: Baking, Roasting, Simmering Cuisine: American Courses: Dinner, Midnight Snack, Party Treat Recipe Keys: Mixing Non vegetarian

Print Recipe

Pin Recipe

Prep Time 25 mins Cook Time 60 mins Rest Time 5 mins Total Time 1 hr 30 mins Difficulty: Intermediate Servings: 4 Calories: 386 Best Season: Fall & Winter Dietary:

B balanced meal C contains dairy C contains gluten F family friendly K kid friendly N Non Vegetarian

Roasted Butternut Squash Mac & Cheese

Scale

1/2x 1x 2x 3x

• 1 medium Butternut squash (Half cubed, half roasted whole)
• 3 cloves Garlic (Smashed for roasting)
• 3 sprigs Fresh thyme (For roasting)
• 150 g Pasta (Any short pasta)
• 50 g Mature cheddar (Grated)
• 30 g Parmesan (Grated)
• 1 cube Chicken stock cube (Crumbled)
• 1 tbsp Olive oil (Generous tbsp)
• 1 tbsp Flour (Heaped)
• 600 ml Semi-skimmed milk (Or any milk)
• 1 tsp Honey (For sweetness)
• 50 g Wholemeal bread (For crumb)
• 0.5 tsp Garlic granules (For crumb)
• 2 sprigs Fresh thyme (Leaves only, for crumb)
• 10 g Parmesan (For crumb)

Instructions

1. Roast squash halves and cubes with garlic, thyme, oil, salt, and pepper at 185°C fan for 35–45 minutes.
2. Make a roux with oil and flour, whisk in milk, and simmer.
3. Add cheddar, parmesan, honey, stock cube, and pepper.
4. Cook pasta until very al dente and rinse.
5. Blend roasted squash and garlic into the sauce.
6. Combine sauce, pasta, and roasted squash cubes.
7. Prepare crumb with bread, garlic granules, thyme, and parmesan.
8. Top pasta with crumb and bake at 200°C fan for 15 minutes.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 386kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 5g25%

Cholesterol 20mg7%

Sodium 520mg22%

Potassium 480mg14%

Total Carbohydrate 52g18%

Dietary Fiber 6g24%

Sugars 8g

Protein 15g30%

---

Vitamin A 1180 mcg

Vitamin C 28 mg

Calcium 260 mg

Iron 2.5 mg

Vitamin D 1 mcg

Vitamin E 1.8 mg

Vitamin K 16 mcg

Thiamin 0.18 mg

Riboflavin 0.22 mg

Niacin 2.9 mg

Vitamin B6 0.29 mg

Folate 40 mcg

Vitamin B12 0.6 mcg

Biotin 3 mcg

Pantothenic Acid 0.6 mg

Phosphorus 290 mg

Iodine 28 mcg

Magnesium 48 mg

Zinc 1.6 mg

Selenium 9 mcg

Copper 0.09 mg

Manganese 0.5 mg

Chromium 4 mcg

Molybdenum 8 mcg

Chloride 330 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage :
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.

Substitutions :
Use vegetable stock instead of chicken; swap cheddar for Gruyère; use panko instead of wholemeal bread.

Serving ideas :
Pairs well with a crisp green salad or roasted broccoli.

Mistakes to avoid :
Don’t overcook the pasta before baking. Avoid overheating the cheese sauce or it may split.

Chef tips :
A touch of honey enhances sweetness. Ensure the sauce is pourable—add more milk if too thick.