Butternut Squash Mac & Cheese

I have made this a few times and I have looked over a few recipes, but I would say I made the best version last night so I better write it up before I forget what to do!  It’s nice because much of the squash becomes part of the cheesy sauce, but you still get small bits of squash mixed in as you eat, making for a more interesting meal!

If you’re trying to trick your kids and keep the squash a secret you could probably just use your immersion blender (or a potato masher) to mix the squash and milk before adding the flour/butter mixture.


  • 1/2 of a big butternut squash chopped into 1 inch cubes (or smaller)
  • 2.5 cups of milk (I used whole milk)
  • 1 bunch of sagge
  • 4 tbs of butter (1/4 cup)
  • 4 tbs of flour (1/4 cup)
  • 1 package of pasta (16 oz)  I used wheat shells, and I’ve also used more traditional elbow style pasta.
  • 8 oz of cheese (I used about 6 oz of a smokey cheddar and about 2 oz of havarti)
  • A handful of breadcrumbs (I used panko, but ritz crackers all smooshed up would be delish!)

To Do:

  1. Heat your milk in a sauce pan, then add the cut up butternut squash.  Let this simmer for about 20 min total.
  2. You’re going to want to get your water boiling now!
  3. Meanwhile, melt the butter in your pan.  Cut the sage into small pieces and let it crisp up in the butter.  Carefully remove them and set on a paper towel.
  4. Add the flour to the butter in the pan (the butter you used for the sage).  Stir it for about 2 minutes while it bubbles lightly.
  5. Now add the flour/butter mixture to your milk and butternut squash.  Mix well!
  6. You should be adding the pasta to the water right about now.
  7. Once your sauce thickens add the cheese and mix.
  8. Drain your pasta and mix with the sauce.  You can eat it like this if you want!
  9. Otherwise… pour this mixture into a pyrex or baking dish of some sort and sprinkle with your bread crumbs.   Crumble your crispy sage over the top of this.
  10. Bake for 15 – 20 min and enjoy!
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