Creamy Butternut Squash Mac and Cheese Recipe

Extra creamy and simple to prepare, this butternut squash mac and cheese balances sweet roasted squash with sharp cheddar and warm spices. It’s a great make-ahead dish for holiday gatherings and feeds a crowd while still feeling special. The texture is rich and smooth, with a crunchy panko-and-herb topping for contrast.

Ingredients

• 1 butternut squash, cut in half and seeds removed
• Olive oil, for rubbing
• 4 cups (uncooked) rigatoni pasta (or pasta of choice)

For the cheese sauce:

• 6 tbsp butter
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/8 tsp nutmeg
• 2 cups heavy cream
• 1/4 cup whole milk
• 8 oz sharp cheddar, shredded (recommend shredding from a block)
• 1/4 cup plain Greek yogurt

For the topping:

• 1/3 cup panko-style bread crumbs
• Fresh sage and/or thyme, chopped

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and place the squash halves skin-side up on the prepared sheet.
2. Roast the squash for 45 minutes to 1 hour, until the flesh is very soft and beginning to caramelize around the edges. Larger squash may need the full hour. Remove from the oven and let cool slightly so the flesh is easy to handle. Scoop the squash into a bowl and mash or purée until smooth; set aside.
3. While the squash roasts, bring a large pot of water to a boil. Add a generous pinch of salt, then add the pasta. Cook the pasta to al dente—about 2–4 minutes less than the package directions—since it will continue cooking in the oven. Drain and rinse briefly with cold water to stop the cooking process and prevent sticking.
4. To make the cheese sauce, melt the butter in a large skillet over medium heat. Add the salt, black pepper, smoked paprika, garlic powder, onion powder, and nutmeg; stir for about 30 seconds to bloom the spices and release their aroma.
5. Stir in 1 cup of the mashed butternut squash until combined. Reduce the heat to low and gradually whisk in the heavy cream and milk, stirring constantly until the mixture is smooth and just beginning to thicken, about 1–2 minutes.
6. Remove the skillet from the heat and stir in the shredded cheddar a handful at a time until fully melted and the sauce is silky. Whisk in the Greek yogurt to add tang and extra creaminess. Taste and adjust seasoning, adding more salt or pepper if needed.
7. Preheat the oven to 350°F (175°C). Transfer the cooked pasta to a 9×13-inch baking dish, pour the cheese-and-squash sauce over the pasta, and stir until every piece is coated. Sprinkle the panko breadcrumbs and chopped herbs evenly over the top.
8. Bake for 15 minutes, then switch the oven to broil for 1–3 minutes to brown the topping—watch closely to prevent burning. Remove from the oven and let rest for 5–10 minutes before serving so the sauce can set slightly.

Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can keep it from melting as smoothly as a freshly shredded block. For the creamiest texture, buy an 8 oz block of sharp cheddar and grate it yourself.

Make-ahead: You can prepare the squash purée and the cheese sauce a day ahead. Reheat gently, combine with cooked pasta, and finish in the oven before serving.

Storage: Leftovers keep well in the refrigerator for 3–4 days. Reheat covered at 350°F (175°C) until warmed through, or microwave in short bursts, stirring in between.

Gluten-free option: Use a sturdy gluten-free pasta that holds its shape and cook it to al dente. Look for gluten-free panko-style breadcrumbs for the topping, or use crushed gluten-free crackers for crunch.

Enjoy this creamy, seasonal mac and cheese as a comforting main or a standout side at your next gathering.