This Butternut Squash Mac and Cheese recipe is a Fall staple for me. The sauce is so incredibly smooth and creamy. It is comfort food at its finest. The flavor combination of butternut squash, gruyere cheese, and sage is so good you won’t be able to put your fork down.
Ingredients in Butternut Squash Mac and Cheese
Butternut Squash – Butternut squash is mild in flavor but rich in vitamins and antioxidants. It’s so versatile and can be added to both sweet and savory recipes. In this recipe, it makes the cheese sauce so creamy and smooth. You can also use pumpkin in this recipe. Large Elbow Macaroni – You can use any short pasta shape, but I love the way the large elbows soak up all the sauce. Vegetable Broth – Some of the vegetable broth gets used to help puree the squash, and the rest is used in the sauce. Use low sodium broth if you want better control of the saltiness in this recipe. Aromatics – Shallots, garlic, and sage sautéed in butter make up the flavor base of this recipe. Flour – Flour acts as a thickening agent in the sauce. Whole Milk – For the creamiest sauce, make sure to use whole milk. Gruyere Cheese – Gruyere cheese is my favorite cheese to use in mac and cheese. It melts well and also has great flavor. Medium Cheddar Cheese – Medium cheddar cheese melts really well and adds great texture to the sauce. Kosher Salt and Black Pepper – We keep it simple with salt and pepper in this recipe but you can also add garlic powder, onion powder, paprika, or cayenne pepper. Optional: If you like a crunchy topping on your mac and cheese, then add a breadcrumb topping. Pour mac and cheese into an oven safe dish. Mix breadcrumbs, parmesan cheese, salt, and pepper and sprinkle over the top. Bake in the oven at 350 until breadcrumbs are golden brown.
All About the Cheese
When you’re picking out your cheeses, you have to consider two factors: melt-ability and flavor. Most cheeses are meltable, but stay away from crumbly types like feta or cotija. Also, avoid using pre-shredded cheese. It contains preservatives and coatings that will make your sauce turn out grainy. Some of our favorite cheeses are medium or sharp cheddar cheese (please don’t use mild – your taste buds will thank you!), gouda, gruyere, fontina, and parmesan cheese. The only cheese flavors that I don’t recommend is Monterey Jack or Mozzarella cheese – for some reason they’re just not right in mac and cheese.
Recipe Tip
Frequently Asked Questions about Butternut Squash Mac and Cheese
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More Butternut Squash Recipes
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Butternut Squash Soup
Butternut Squash Ravioli
Butternut Squash Pork Burritos
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