Butternut Squash Mac & Cheese

Every Saturday, my sister, Nicole and I meet at the gym to work out for an hour, then we head to Starbucks to chat and look through Pinterest.
This past weekend we came across an awesome blog called Healthy Seasonal Recipes. She had a recipe for Macaroni and Cheese with Butternut Squash. I just had to try it!
First of all the thought of hiding veggies in Mac & Cheese is a perk, not just for my kids but for my hubby.
Secondly, this has fall written all over it and I am thinking would be a great side dish for Thanksgiving.
After trying this recipe, it is very delicious and rich.
My kids weren’t a fan because of the Gruyere cheese, so next time I will be making it with white cheddar and I just can’t wait to make this again!
And it most definitely will make an appearance on our Thanksgiving table, original recipe that is, the adults will love it.
From my Pinterest inspired home to yours.
Enjoy! XOXO San

Butternut Squash Mac & Cheese

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12

Butternut Squash Mac & Cheese

Creamy Mac & Cheese made with Butternut squash, Gruyere and rosemary. This isn’t your grandma’s mac & cheese but it sure will become a tradition in for your fall menu.


  • 4 cups cubed butternut squash, about 1 ¼ pounds
  • 2 cups macaroni, 8 oz.
  • 1 tablespoon butter
  • 2 shallots, chopped
  • 3 cups low-fat milk, divided
  • 1/3 cup all-purpose flour
  • 2 teaspoons Dijon Mustard
  • 1-2 teaspoons chopped fresh rosemary
  • ¾ teaspoon salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon granulated garlic
  • 6 ounces shredded Gruyere cheese
  • ½ cup panko breadcrumbs
  • ½ teaspoon paprika


Preheat oven to 400 degrees F.

Spray a 2 quart baking dish with cooking spray, set aside.

Cook pasta until el dante, set aside.

Bring a large pot of water to a boil add in butternut squash, let it boil until tender about 8-10 minutes.

Drain, and divide the squash in half. Mash one of the bowls of squash, let the other side and leave whole.

In a small bowl add 1 cup of milk, flour, mustard, rosemary, white pepper and salt, stir together and set aside.

Now, in the large pot that you boiled water in, add butter and place over medium-high heat. Add shallot, and cook, until it starts to brown, about 1 to 3 minutes, stir frequently to avoid burning. Then slowly, add 2 cups milk and bring to a boil, whisk in flour until smooth and starts to thicken. Add in the remaining milk/flour mixture and whisk until well combined and thick, remove from heat and add in shredded Gruyere cheese, stir until completely melted.

Stir in the mashed squash. Then slowing stir in the macaroni and the remaining chucks of squash.

Transfer to the prepared dish.

Top with breadcrumbs, sprinkle with paprika, spray the top of the bread crumbs with cooking spray so that can turn easily turn a golden brown.

Place in the oven and bake until bubbling hot and browned on top, 10 to 15 minutes.

Remove from oven and cool at least 10 minutes before serving.


Recipe adapted from Healthy Seasonal Recipe

Would be great served as a main dish or as a side dish.



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