Go Back
To make a tasty butternut squash mac and cheese bake, gather these key items: - 2 cups elbow macaroni - 2 cups butternut squash, peeled and diced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 1 cup milk - 1/4 cup cream cheese - 1/2 cup breadcrumbs - Fresh parsley for garnish (optional) These ingredients create a creamy, cozy dish that blends classic mac and cheese with the sweet taste of butternut squash. The elbow macaroni provides a classic base, while the butternut squash adds a unique twist. With a mix of garlic, onion, and smoked paprika, the flavors deepen. The sharp cheddar and mozzarella cheeses melt together, making the dish rich and creamy. The breadcrumbs on top give a crunchy finish, creating a delightful contrast. You can add fresh parsley on top for a fresh look and taste. Each element plays an important role in making this dish a flavorful delight. First, you need to preheat your oven to 375°F (190°C). This sets the stage for a perfect bake. While the oven warms up, grab a medium pot. Fill it with water, add some salt, and bring it to a boil. Cook 2 cups of elbow macaroni according to the package directions. Once done, drain the macaroni and set it aside for later. Get a large saucepan and heat 2 tablespoons of olive oil over medium heat. Add 2 cups of peeled and diced butternut squash. Sauté this for about 5 to 7 minutes until the squash is fork-tender. Next, add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to coat the squash with these spices. The aroma will be amazing! Now it's time to mix everything. Add the cooked macaroni to the squash mixture. Pour in 1 cup of milk and add 1/4 cup of cream cheese. Stir until the cream cheese melts and blends smoothly. Next, remove the saucepan from heat. Stir in 2 cups of shredded sharp cheddar and 1 cup of shredded mozzarella cheese until it all becomes creamy and delicious. Transfer the mac and cheese mixture into a greased 9x13 inch baking dish. This is where the magic happens! Sprinkle 1/2 cup of breadcrumbs evenly over the top. This will create a crispy layer when baked. Place the dish in your preheated oven. Bake for 20 to 25 minutes. Keep an eye on it. You want the top to turn golden brown and bubbly. After baking, let it cool for a few minutes before serving. Enjoy your flavorful butternut squash mac and cheese bake! To boost the taste of your butternut squash mac and cheese, try adding some herbs and spices. Here are a few great options: - Thyme: Adds a lovely earthy note. - Sage: Complements the squash very well. - Nutmeg: Just a pinch can bring warmth. - Cayenne: For a little heat, sprinkle a dash. These simple additions can elevate the dish and make it even more delicious. For a creamier texture, keep these tips in mind: - Use full-fat milk and cream cheese. This adds richness. - Stir the cheeses well until they completely melt. - Consider adding a bit more cream if you want it even creamier. The creaminess makes each bite feel indulgent and satisfying. To make this dish appealing to kids, try these ideas: - Use mild cheese instead of sharp cheddar. It’s less tangy. - Cut the butternut squash into tiny pieces. Kids may not notice it! - Add fun shapes of pasta. Kids love the look of star or shell shapes. These small changes can help get kids excited about eating their veggies! {{image_2}} You can switch up the cheese for fun flavors. Try gouda for a smoky taste. Fontina adds creaminess and richness. For a sharp bite, use pepper jack. You can even mix different cheeses for a unique blend. Just keep the total amount similar to the recipe. Want to make it heartier? Add cooked chicken, crispy bacon, or grilled tofu. Chicken works well with the creamy sauce. Bacon adds a nice crunch and salty flavor. For a plant-based choice, use tofu. Just cube it and sauté until golden before adding. You can easily make this dish vegetarian or vegan. For a vegetarian version, just skip the meat. Use all plant-based cheeses and milk for a vegan option. Nutritional yeast can add a cheesy flavor. Try coconut cream for a rich, creamy texture. To keep your butternut squash mac and cheese bake fresh, store it in an airtight container. Make sure to let it cool down first. This keeps moisture out and helps it last longer. Place the container in the fridge. It will stay good for about three to four days. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, cut it into individual portions for easy reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag. When you are ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warm. When kept in the fridge, your leftovers are good for about four days. If frozen properly, they can last up to three months. Always check for signs of spoilage, like a strange smell or color changes. This way, you ensure your meal stays tasty and safe to eat. Yes, you can! While elbow macaroni is a classic choice, you can use many other types of pasta. Here are a few great alternatives: - Shells: They hold onto the cheese sauce well. - Penne: This pasta has a nice bite and works great. - Fusilli: Its spiral shape adds fun texture. Feel free to choose what you like best. Just remember to cook it until al dente, so it stays firm when baked. Making this dish gluten-free is easy. Here are some tips: - Use gluten-free pasta: Many brands offer rice, corn, or quinoa options. - Check the cheese: Most cheeses are gluten-free, but always check labels. - Use gluten-free breadcrumbs: You can find these at many stores or make your own. These changes will keep the flavor while making it safe for those with gluten allergies. Absolutely! You can prepare this dish ahead of time. Here’s how: 1. Cook the macaroni and squash as per the recipe. 2. Mix all the ingredients together in a baking dish. 3. Cover it with foil and store it in the fridge for up to 24 hours. 4. When ready to bake, preheat your oven and remove the foil. 5. Bake as instructed, adding a few extra minutes if it’s cold. This makes it perfect for busy nights or when you have guests coming over. Enjoy the taste of comfort food without the last-minute rush! This blog post covers a delicious butternut squash mac and cheese bake. You learned about key ingredients like elbow macaroni, cheeses, and seasonings. The step-by-step guide ensures perfect preparation and baking. I shared tips to enhance flavor, achieve creaminess, and offer kid-friendly options. You can explore variations, including vegetarian options and protein additions. Lastly, I provided storage tips to keep leftovers fresh. Enjoy experimenting with this recipe, and make it your own! Your meal will delight everyone around the table.

Butternut Squash Mac and Cheese Bake

Indulge in this delicious Butternut Squash Mac and Cheese Bake, a creamy and cozy dish perfect for any occasion! Packed with flavors from cheddar and mozzarella, and enriched with nutrient-dense butternut squash, this recipe is a must-try. Discover how to create a golden, bubbly topping and enjoy every bite with friends and family. Click through to explore the full recipe and bring this comfort food delight to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 cups elbow macaroni

2 cups butternut squash, peeled and diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup milk

1/4 cup cream cheese

1/2 cup breadcrumbs

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium pot, bring salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.

      In a large saucepan, heat the olive oil over medium heat, then add the diced butternut squash. Sauté for about 5-7 minutes, or until the squash is fork-tender.

        Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper, mixing well to coat the squash with the spices.

          Add the cooked macaroni to the saucepan and combine it with the butternut squash mixture.

            Pour in the milk and add the cream cheese, stirring until the cream cheese is melted and fully incorporated.

              Remove the saucepan from heat, then stir in the shredded cheddar and mozzarella cheese until melted and creamy.

                Transfer the mac and cheese mixture into a greased 9x13 inch baking dish.

                  Sprinkle breadcrumbs evenly over the top for a crispy layer.

                    Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

                      Once baked, let it cool for a few minutes before serving.

                        Garnish with fresh parsley if desired for a pop of color and freshness.

                          Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6