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Butternut Squash Mac and Cheese Recipe Casserole Dish

Butternut Squash Mac and Cheese Recipe

Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Calories 412kcal
Author LittleMissKate.ca


  • 1/2 Butternut squash peeled, seeded, and chopped
  • 1 Tbsp Olive oil
  • 1/2 pound elbow macaroni
  • 1/2 Onion chopped and sauteed
  • 2 1/2 cups milk divided
  • 2 Tbsp Butter
  • 3 Tbsp Flour
  • 1/8 tsp Nutmeg
  • 1 tsp fresh chopped rosemary
  • 2 cup Cheddar cheese shredded
  • 3/4 cup Breadcrumbs optional


  • Preheat oven to 400o F. Coat Butternut Squash with oil and place in baking dish. Roast for 20-30 minutes or until tender, turning once.
  • Meanwhile the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
  • Add cooked butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again.
  • In a large skillet over medium heat, melt the butter. Whisk in flour and nutmeg. Cook for 2 - 3 minutes, whisking constantly. Slowly add the remaining 2 cups of milk and whisk until mixture is smooth. Bring to a boil while whisking, then reduce heat and simmer until sauce has thickened.
  • After sauce has thickened, add in butternut squash mixture and rosemary. Add the cooked macaroni and onions to the pan and stir until coated.
  • Grease casserole dish and pour in half of the noddle mixture. Sprinkle with 1 cup of Cheddar Cheese. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top if desired.
  • Bake for 25-30 minutes until heated through.
  • Serve warm and enjoy!