How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Squash Macaroni and Cheese?

You need 13 ingredients. The key ingredients include: 1 pound Macaroni Noodles, 1/4 whole Loaf Of White Bread, 4 ounces, weight Butter, 1 Large Yellow Onion, Minced, and more.

Is Butternut Squash Macaroni and Cheese suitable as pasta & noodles?

Yes, Butternut Squash Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Butternut Squash Macaroni and Cheese?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Macaroni and Cheese Recipe

Name: Butternut Squash Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Macaroni Noodles; 1/4 whole Loaf Of White Bread; 4 ounces, weight Butter; 1 Large Yellow Onion, Minced; 1/2 Large Butternut Squash, Small Diced; 4 ounces, weight Butter; 4 ounces, weight Flour; 2 cups Cream; 1 cup Milk, (plus Another Cup Reserved If Needed); 1 clove Garlic, Minced; 4 cups Shredded Sharp Cheddar; 1/4 teaspoons Cayenne Pepper; Kosher Salt To Taste

Butternut Squash Macaroni and Cheese

Eats Now Editorial Team · 1933 kcal · Pasta & Noodles

1
Bring a large pot of water to a boil.
2
Boil the macaroni noodles, using the package instructions for al dente.
3
(Do this in two batches if it means keeping them from sticking to each other.
4
Drain them at 1 minute shy of al dente cooking time, and rinse with cool water).
5
Drain and set aside.
6
Preheat the oven to 375 degrees F.
7
In a food processor, add the bread (torn into chunks) to the bowl.
8
Pulse until you have a fine crumb.
9
Empty the crumbs onto a sheet pan and toast in the hot oven for about 10 minutes, or until the crumbs are golden and crispy.
10
Set aside.
11
In a large heavy pot, melt 4 ounces of the butter over medium heat.
12
Add the onion and cook until soft.
13
Add the butternut squash to the onion and cook until tender about 8 minutes.
14
It should be just tender though, not mushy or falling apart.
15
Season the onions and squash with Kosher salt and transfer to a bowl.
16
In the same heavy pot, melt the rest of the butter for the roux.
17
Add the flour to the melted butter, and start stirring with a wooden spoon.
18
Stir constantly until the butter and flour form a smooth paste.
19
Cook for several minutes.
20
Add the cream, 1 cup at a time, stirring the roux into a smooth consistency.
21
Add 1 cup of milk and stir the roux until smooth.
22
At this point, if you feel like your sauce is too tight (thick), then stir in the extra cup of milk until smooth.
23
Add the garlic clove and stir in.
24
Add the cheese to the sauce and stir and stir!
25
(this took me about 10 minutes to get it smooth)
26
Add the cayenne pepper and taste the sauce to determine if you would like extra spice or salt.
27
Remove the sauce from the heat.
28
Add the macaroni noodles.
29
Add the onions and butternut squash to the macaroni noodles and sauce.
30
Stir everything together really well.
31
Spray a baking dish with cooking spray.
32
Spoon the macaroni into the baking dish.
33
Sprinkle the bread crumbs generously over the top of the macaroni.
34
Bake the dish at 375 degrees F for about 30 minutes until the macaroni and cheese is very hot and bubbly on the edges.
35
The top will be crispy and golden.
36
Spoon up into dishes and serve hot!

Butternut Squash Macaroni and Cheese

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