Butternut Squash Mac and Cheese
Have you ever taken a bite of a recipe and thought OMG why did I wait so long to make this? That’s what I thought after eating the first cheesy forkful of this Butternut Squash Mac and Cheese recipe.
I promised you back when I made the Crock Pot Butternut Squash recipe that I would share some butternut squash recipes. This Butternut Squash Mac and Cheese is one of the butternut squash recipes I will be sharing.
I used gnocchetti pasta for this mac and cheese recipe. I picked the gnocchetti pasta up at Target a couple of weeks ago planning to use it in a crock pot soup recipe.
Then I decided it would taste perfect in this Butternut Squash Mac and Cheese recipe. I’m so glad I used it for this recipe. The cheesy sauce clung to the gnocchetti pasta.
Print the Butternut Squash Mac & Cheese recipe below
How to make Butternut Squash Mac and Cheese
- 16 oz box gnocchi pasta
- 2 cups milk
- 4 tablespoons flour
- 3 tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon fresh grated nutmeg
- 2 cups shredded cheddar cheese, divided
- 3/4 cup shredded fresh Parmesan cheese
- 1 1/2 cups mashed butternut squash (Crock Pot Butternut Squash)
- Cook pasta following directions on the box and drain well.
- In a medium saucepan melt butter and add flour, salt and pepper.
- Over medium-high heat whisk the butter mixture until it turns a golden brown.
- Slowly add milk while whisking.
- Add 1 cup shredded cheddar cheese and nutmeg to the pot.
- Bring to a boil, constantly whisking until thickened. About 5 minutes.
- Place pasta in a baking dish.
- Mix the butternut squash into the pasta well.
- Pour sauce over pasta and mix until combined.
- Cover with aluminum foil and bake for 25 minutes in a preheated 375-degree oven.
- Remove from oven after 25 minutes and remove aluminum foil.
- Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.
- Return to oven and bake 10 minutes or until the cheese has melted.
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Have you ever taken a bite of a recipe and thought OMG why did I wait so long to make this? That’s what I thought after eating the first cheesy forkful of this Butternut Squash Mac and Cheese recipe.
Ingredients
- 16 oz box gnocchi pasta
- 2 cups milk
- 4 tablespoons flour
- 3 tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon fresh grated nutmeg
- 2 cups shredded cheddar cheese, divided
- 3/4 cup shredded fresh Parmesan cheese
- 1 1/2 cups mashed butternut squash (Crock Pot Butternut Squash)
Instructions
- Cook pasta following directions on the box and drain well.
- In a medium saucepan melt butter and add flour, salt and pepper.
- Over medium-high heat whisk the butter mixture until it turns a golden brown.
- Slowly add milk while whisking.
- Add 1 cup shredded cheddar cheese and nutmeg to the pot.
- Bring to a boil, constantly whisking until thickened. About 5 minutes.
- Place pasta in a baking dish.
- Mix the butternut squash into the pasta well.
- Pour sauce over pasta and mix until combined.
- Cover with aluminum foil and bake for 25 minutes in a preheated 375-degree oven.
- Remove from oven after 25 minutes and remove aluminum foil.
- Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.
- Return to oven and bake 10 minutes or until the cheese has melted.
Nutrition
- Serving Size: 1 cup
- Calories: 463
Ang Paris says
What a clever way to add veggies! I love this idea!
Arlene Mobley says
Ang
Thank you. You can’t even tell.
Cailly @ A Tale of Two Cooks says
I keep hearing how AWESOME butternut squash mac and cheese is, so clearly I need to hop on the bandwagon! Can’t wait to try this, thanks for a great recipe :).
P.S. found your blog through the Wednesday Roundup!
Arlene Mobley says
Cailly
It is really good. Enjoy the recipe!
Chelc | Inside the Fox Den says
This would make an awesome Thanksgiving side dish! Pinned, tweeted, and shared. Thanks for sharing at Merry Monday, hope to see you again next week!
★★★★★
Arlene Mobley says
Chelc
Thank you so much for sharing!
Jamie says
That would be a great way to hide nutrition in a meal – I love it! Thank you for sharing with us at the #HomeMattersParty
★★★★★
Arlene Mobley says
Thank you Jamie!
Helen Fern says
This looks simply fantastic! I can’t wait to try it! It is one of my favorites on last week’s Idea Box party!
★★★★★
Arlene Mobley says
Thank you Helen. I hope you enjoy the recipe. It is delish and perfect for Thanksgiving.
Jolina says
This looks amazing. So cheesy and delicious! And I agree, hard to beat the exquisite flavour of freshly grated Parmesan vs, the powdered one. Cannot wait to try this!
★★★★★
Arlene Mobley says
Jolina thanks. Fresh Parmesan is so much better than the powdered!
Gloria @ Homemade & Yummy says
You can never have too many man’n cheese recipes in my books. My grandson loves taking it to school for lunch. I bet he would love this version too.
★★★★★
Arlene Mobley says
I love a good homemade mac & cheese! So much better homemade that boxed.
Denise Wright says
I’ve been craving butternut squash….I’ve never tried it in the crock pot so I’m off to look at this. I love healthy comfort food!
Arlene Mobley says
Denise The crock pot makes it so much easier. Tender butternut squash that just scoops right out of the shell.
Veena Azmanov says
I love such simple easy and nutritious meals for my kids. I love to all things they don’t know are in there. Like this butternut squash – Then when I tell them later.. they are surprised that they enjoyed a vegetable. Cant’ wait to try this.
Arlene Mobley says
Veena sometimes us moms have to get sneaky!
Marisa Franca @ All Our Way says
I think I short-circuited my keyboard with my drools. That looks so good and comforting. On a cold rainy day (you Florida gal wouldn’t know about that) a person needs some pasta with a creamy sauce and cheese. But gee, add butternut squash to it that wipes away the guilt because I’m eating a veggie!! I have to make this!!
★★★★★
Arlene Mobley says
LOL Marissa it is pretty tasty! Ah but we have plenty of rainy days. The sun just usually comes back out and steams everything up.