Roasted butternut squash makes this stovetop mac and cheese extra creamy and flavorful, with sharp cheddar, Gruyère, Parmesan, and a hint of sage in every bite.
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This creamy butternut squash mac and cheese combines roasted squash with sharp cheddar, Gruyère, Parmesan, and cream cheese for a silky, deeply savory sauce-no roux required.
Roasting the squash first concentrates its flavor, while sage and nutmeg balance its natural sweetness. The mac and cheese comes together quickly on the stovetop, and the squash can be roasted ahead of time for an easier weeknight dinner. Finish it with optional toasted panko for a crisp contrast to the creamy pasta.
If you love butternut squash, try my roasted butternut squash salad with shallot dressing next!
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Why You'll Love This Recipe
- Creamy without a roux: Mashed squash and cream cheese create a thick, silky sauce without making a separate béchamel.
- More flavorful roasted squash: Roasting concentrates the squash's flavor instead of adding extra water to the sauce.
- Four-cheese sauce: Sharp cheddar, Gruyère, Parmesan, and cream cheese keep this firmly in mac-and-cheese territory.
- Easy to prep ahead: Roast and mash the butternut squash in advance, then finish the pasta on the stovetop when you're ready to eat.
Ingredient Notes
- Butternut squash: Use pre-cut squash if you want to save a step.
- Cream cheese: It makes the sauce creamy and tangy and helps eliminate the need for a flour-based roux.
- Sharp cheddar: Gives it that recognizable mac-and-cheese flavor. Use freshly grated block cheese rather than pre-shredded for the best melting.
- Gruyère + Parmesan: Gruyère adds nutty richness; Parmesan gives the sauce savory depth.
- Sage + nutmeg: These fall flavors enhance the squash rather than make the pasta taste heavily spiced.
- Elbow macaroni: I like this pasta shape best because the sauce gets inside the noodles, but any short pasta will work.
- Panko: Optional, but recommended for texture.
How To Make Roasted Butternut Squash Mac and Cheese
Roast the butternut squash.
Toss with olive oil and roast until very tender and caramelized around the edges.
Cook the pasta.
Add butter and spices to pot, then add pasta shells and water.
Add cheeses.
Stir in cream cheese, cheddar, Parmesan, and Gruyere.
Expert Tips
- Grate the cheese yourself. Pre-shredded cheeses contain anti-caking ingredients that can prevent the sauce from becoming as smooth.
- Add the cheese over low heat. High heat can cause cheddar and Gruyère to separate or become grainy. Once your squash base is hot, lower the heat before stirring in the cheeses.
- Don't overcook the pasta. The pasta continues absorbing sauce after it's combined, so al dente pasta helps keep the finished dish creamy rather than soft and overly thick.
- Roast the squash until very tender. Don't pull it from the oven as soon as it's merely fork-tender. Soft, lightly caramelized squash mashes more smoothly and develops deeper flavor.
- The squash can be prepped ahead. Roast and mash it up to a few days ahead, refrigerate it, and the actual mac and cheese becomes a relatively quick stovetop dinner.
Storage & Reheating
Storage: Store in an airtight container, approximately 3-4 days.
Reheating: Add a splash of milk and reheat gently over low heat or in short microwave intervals.
More Fall Pasta Recipes
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Butternut Squash Mac and Cheese Recipe
Ingredients
- 1 medium butternut squash
- extra-virgin olive oil, for drizzling
- 2 Tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground sage
- pinch of nutmeg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 16 ounces short pasta, like shells or elbow macaroni
- 5 cups water
- 4 ounces cream cheese
- 4 ounces sharp cheddar cheese, grated (about 1 ½ cups)
- ½ cup grated Parmesan cheese
- ½ cup grated Gruyère cheese
Panko Topping (Optional)
- ¾ cup Panko breadcrumbs
- 1 ½ teaspoons extra-virgin olive oil
Instructions
- Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
- Slice the squash in half lengthwise and use a spoon to scoop out the seeds. Lightly drizzle squash halves with olive oil, give them each a pinch of salt, and place on the prepared baking sheet cut sides down. Roast for 40 to 50 minutes, until the squash is quite soft.
- Let the squash cool for 15 minutes or until it's cool enough to handle, then peel off the skin. In a medium bowl, mash the squash using either a potato masher or your hands. You'll need 2 cups of squash for this recipe. *At this point, you can either refrigerate or freeze the squash until ready to use.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic, onion powder, sage, nutmeg, salt, and pepper, and cook for 1 minute. Add the dry pasta and toss gently to coat the pasta in butter.
- Pour in the water and 2 cups of butternut squash. Cover the pot and bring it to a boil over high heat. Once it reaches a boil, remove the lid and cook for 8 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan. There will still be water left after 8 minutes.
- Next, stir in the cream cheese until it's completely melted and pasta is al dente, about 4 minutes.
- Turn down heat to low, and add the cheddar, Parmesan, and Gruyère cheeses. Stir until completely melted and mixture is creamy. Season with additional salt, to taste. Remove pot from heat and serve immediately.
Make the Panko Topping (Optional)
- In a small bowl, add the Panko and olive oil. Toss to combine. Sprinkle Panko topping on each serving of mac and cheese.
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