Why You’ll Love Baked Butternut Squash Mac and Cheese Recipe
This recipe is rich and comforting while still feeling a little lighter thanks to the smooth butternut squash sauce.
The combination of cheddar, parmesan, and smoked gouda gives it deep, cheesy flavor.
Fresh sage, thyme, onion, and garlic make the sauce taste warm and savory.
It is perfect for holidays, family dinners, meal prep, or a cozy weekend meal.
The crunchy breadcrumb topping adds the perfect contrast to the creamy pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup salted butter
Handful of fresh sage and thyme
1/2 yellow onion, diced
4 large cloves garlic, minced
4 cups butternut squash, peeled and cubed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
1 to 2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups chicken broth or vegetable broth
2 cups milk
1 pound pasta
12 ounces cheddar cheese
1 1/2 cups parmesan, divided
7 ounces smoked gouda, grated from a block
1/4 cup cornstarch
1 cup panko breadcrumbs
1/4 cup salted butter, melted or browned
Pinch of thyme and sage
Directions
Start by making the butternut squash sauce. Melt the butter in a large Dutch oven over medium heat. Add the fresh sage and thyme and sauté for about 1 minute, then remove and reserve the herbs.
Add the diced onion and garlic to the butter and cook until softened. Stir in the butternut squash, dried thyme, dried sage, salt, and pepper. Pour in the broth, add the reserved herbs back in, and bring the mixture to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the squash is tender.
Remove and discard the herbs. Stir in the milk, then blend the mixture with an immersion blender until smooth. Keep the sauce off the heat while cooking the pasta.
Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes less than the package directions so it stays al dente. Reserve 1/2 cup of pasta water, then drain.
Return the squash sauce to medium heat. Add the grated cheddar, smoked gouda, and 1 cup of parmesan a handful at a time, stirring well after each addition until smooth. Stir in the pasta, adding a little reserved pasta water as needed.
To thicken the sauce, remove about 1/3 cup plus 1 tablespoon of sauce and mix it with the cornstarch until smooth. Stir this mixture back into the pot and cook for a few minutes until slightly thickened.
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Add the mac and cheese to the dish and sprinkle with the remaining 1/2 cup parmesan.
Mix the melted butter, panko breadcrumbs, thyme, sage, and a pinch of salt. Sprinkle over the top.
Bake for 15 minutes, until bubbly. Broil for 1 to 2 minutes to brown the breadcrumbs, watching closely so they do not burn.
Servings and timing
Servings: 12
Prep time: about 30 minutes
Cook time: about 32 minutes
Total time: 1 hour 2 minutes
Variations
Use vegetable broth instead of chicken broth for a vegetarian version.
Swap the smoked gouda for gruyere, fontina, mozzarella, or Monterey Jack.
Add cooked bacon, shredded chicken, or roasted vegetables for a heartier dish.
Use shells, elbows, cavatappi, or rigatoni to hold the creamy sauce well.
Add a pinch of nutmeg or cayenne for extra warmth and depth.
Storage/Reheating
Store leftovers tightly covered in the refrigerator for up to 6 days.
Reheat individual portions in the microwave with a splash of milk to loosen the sauce.
For larger portions, cover with foil and reheat in a 325°F oven until warmed through.
The sauce base can be made 1 to 2 days ahead before adding the cheese.
The assembled dish can be refrigerated for 1 to 2 days before baking. Add the breadcrumb topping right before baking for the best texture.
FAQs
Can I make this mac and cheese ahead of time?
Yes. You can prepare the sauce base 1 to 2 days ahead, or assemble the full dish without the breadcrumb topping and refrigerate it before baking.
Can I use frozen butternut squash?
Yes. Frozen cubed butternut squash works well. Simmer until completely tender before blending.
What pasta shape works best?
Elbows, shells, cavatappi, penne, or rigatoni all work well because they hold the sauce nicely.
Can I make this vegetarian?
Yes. Use vegetable broth instead of chicken broth.
Why should I use block cheese?
Block cheese melts more smoothly than pre-shredded cheese, which can make the sauce grainy.
Can I skip the breadcrumb topping?
Yes. The mac and cheese will still be creamy and flavorful without it.
Can I freeze this dish?
You can freeze it, but the sauce may change texture slightly after thawing. For best results, freeze before baking and add fresh breadcrumbs later.
How do I keep the sauce creamy?
Do not overbake it, use freshly grated cheese, and add a splash of pasta water or milk if the sauce gets too thick.
Can I use another type of milk?
Whole milk gives the creamiest result, but 2% milk can also work.
Is this recipe good for holidays?
Yes. It is a great Thanksgiving, Christmas, or fall dinner side dish because it is warm, cheesy, and easy to serve to a crowd.
Conclusion
Baked butternut squash mac and cheese is a creamy, flavorful twist on classic comfort food. With savory herbs, a smooth squash-based cheese sauce, and a crisp panko topping, it is a cozy dish that works beautifully for family dinners, holidays, or make-ahead meals.
