How should I store leftovers and reheat them?

Store leftovers in an airtight container for up to 4 days in the refrigerator. You can reheat the mac and cheese on the stovetop over medium-low heat or use the microwave.

Can I use a different type of pasta?

Absolutely, and if you make this a lot, it’s fun to switch things up. Cavatappi and shells would be good substitutes for the elbow pasta.

How do I choose the best butternut squash and chop it?

When shopping for fresh whole butternut squash, choose one that weighs about 2 pounds to get the 3 cups you need for this recipe. The squash should be a creamy tan color with a matte (not shiny) finish, heavy for its size and free of soft spots. To prep it, cut the top off, poke the squash with holes using the tines of a fork and cook it in the microwave for 3 minutes. Let it cool a little so it is easier to peel and chop. Halve the squash and scoop out and discard the seeds. Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.

What should I serve with Butternut Squash Mac and Cheese?

An ideal side for a hearty mac and cheese dish like this one would be a green salad like our Herb & Arugula Salad with Balsamic Vinaigrette , Spinach Salad with Ginger-Soy Dressing or Basic Green Salad with Vinaigrette . You can also serve it with cooked green vegetables, such as broccolini, Brussels sprouts or green beans.

Butternut Squash Mac & Cheese

Name: Butternut Squash Mac & Cheese
Total time: 55 min
Ingredients: 3 cups peeled and cubed butternut squash; 1 medium yellow onion, quartered; 4 cloves garlic, peeled; 1 tablespoon extra-virgin olive oil; ¾ cup whole milk; 12 ounces whole-wheat elbow pasta (about 3 cups); 3 tablespoons unsalted butter; 8 large fresh sage leaves; 3 tablespoons all-purpose flour; 1¼ cups unsalted vegetable broth; 1 cup shredded sharp Cheddar cheese; 3 ounces garlic-and-herb spreadable cheese (such as Boursin; about ½ cup); 2 teaspoons Dijon mustard; ½ teaspoon salt; ½ teaspoon ground pepper

Active Time:

45 mins

Total Time:

55 mins

Servings:

6

Nutrition Profile:

No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Egg-Free

Butternut Squash Mac and Cheese is a genius way to get more veggies into a comforting dish any night of the week. This dish is brimming with flavor and nutrition—the blend of sharp Cheddar and garlic-and-herb cheeses will make your taste buds eager for more, and the antioxidant-rich butternut squash, onions and garlic will help keep your skin glowing and healthy. Check out our expert tips on how to turn this recipe into a complete meal.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!

Briefly cooking the flour helps remove its raw taste and ensures it is safe to eat.
You can substitute the butternut squash with kabocha squash or pumpkin.
If you like a crunchy topping, add seasoned, toasted panko.

Nutrition Notes

Butternut squash is the star of this dish and lends its bright orange color to the cheese sauce. That beautiful orange color is from beta carotene, a powerful antioxidant that is converted to vitamin A in your body. Beta carotene can help reduce inflammation in your eyes and protect your vision.
Onions and garlic both contain a compound called allicin, which can help reduce inflammation in your joints when you make them a regular part of your diet.
Whole-wheat pasta is a delicious and easy way to get more plant-based protein in your diet, which can help repair and rebuild muscles after exercise and keep you full between meals.
Hard cheeses like Cheddar cheese have more calcium than soft cheeses, so you are getting a good dose of this mineral important for good bone health.

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Ingredients

3 cups peeled and cubed butternut squash
1 medium yellow onion, quartered
4 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
¾ cup whole milk
12 ounces whole-wheat elbow pasta (about 3 cups)
3 tablespoons unsalted butter
8 large fresh sage leaves
3 tablespoons all-purpose flour
1¼ cups unsalted vegetable broth
1 cup shredded sharp Cheddar cheese
3 ounces garlic-and-herb spreadable cheese (such as Boursin; about ½ cup)
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper

Directions

Preheat oven to 425°F. Bring a large pot of water to a boil over high heat.
Meanwhile, combine 3 cups squash, onion, garlic and 1 tablespoon oil on a large rimmed baking sheet; toss until well coated. Roast until the squash is tender and browned, 25 to 30 minutes. Transfer the mixture to a blender; add ¾ cup milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes.

Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Add 12 ounces pasta to the boiling water; cook until al dente, about 8 minutes. Drain and set aside. Reserve the pot.
Cook 3 tablespoons butter in the pot over medium heat until foamy, about 1 minute. Add 8 sage leaves in an even layer; fry until slightly transparent and dark green, about 1 minute. Carefully remove and transfer to a paper-towel-lined plate. Reserve the butter in the pot.

Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Add 3 tablespoons flour to the reserved butter in the pot; cook over medium heat, whisking constantly, until the mixture smells nutty, about 1 minute. Gradually whisk in 1¼ cups broth; cook, whisking, until smooth and thickened, about 2 minutes. Reduce heat to low; whisk in the squash puree, 1 cup Cheddar, ½ cup spreadable cheese, 2 teaspoons mustard and ½ teaspoon each salt and pepper; cook, whisking constantly, until warmed through and smooth, 2 to 3 minutes. Add the cooked pasta; cook, stirring often, until warmed through, about 1 minute. Transfer to a large bowl. Garnish with the fried sage leaves.

Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood

Nutrition Information

Serving Size: about 1½ cups

Calories 490, Fat 22g, Saturated Fat 13g, Cholesterol 50mg, Carbohydrates 62g, Total sugars 5g, Added sugars 0g, Protein 16g, Fiber 8g, Sodium 473mg, Potassium 484mg

Frequently Asked Questions

How should I store leftovers and reheat them?

Store leftovers in an airtight container for up to 4 days in the refrigerator. You can reheat the mac and cheese on the stovetop over medium-low heat or use the microwave.
Can I use a different type of pasta?

Absolutely, and if you make this a lot, it’s fun to switch things up. Cavatappi and shells would be good substitutes for the elbow pasta.
How do I choose the best butternut squash and chop it?

When shopping for fresh whole butternut squash, choose one that weighs about 2 pounds to get the 3 cups you need for this recipe. The squash should be a creamy tan color with a matte (not shiny) finish, heavy for its size and free of soft spots. To prep it, cut the top off, poke the squash with holes using the tines of a fork and cook it in the microwave for 3 minutes. Let it cool a little so it is easier to peel and chop. Halve the squash and scoop out and discard the seeds. Then peel the squash and cut the flesh into uniform cubes so it roasts evenly.
What should I serve with Butternut Squash Mac and Cheese?

An ideal side for a hearty mac and cheese dish like this one would be a green salad like our Herb & Arugula Salad with Balsamic Vinaigrette, Spinach Salad with Ginger-Soy Dressing or Basic Green Salad with Vinaigrette. You can also serve it with cooked green vegetables, such as broccolini, Brussels sprouts or green beans.

EatingWell.com, October 2024

Additional reporting by

Sarah Pflugradt, Ph.D., RDN, CSCS

and

Linda Frahm