Butternut Squash  Mac and Cheese

time to make

This is a richly flavorful, extra creamy mac and cheese recipe filled with warm and cozy flavors and, of course, plenty of cheese!

You will need...

– Butternut squash – Rigatoni pasta – Olive oil – Flaky salt – Milk – Dried thyme – Garlic powder – Cayenne powder – Nutmeg – Paprika

Yeast Package


– Dried rosemary – Salt to taste – Pepper – Butter – Bay leaf – Cheddar cheese – Mozzarella cheese – Panko breadcrumbs – Parmesan cheese

Yeast Package

It's so easy!

You will race for a second bowl of this squash mac and cheese recipe, and it’s ready in under 50 minutes!

Flour Bowl

Preheat oven to 400°F. Cut squash in half and lightly drizzle oil over the top with some salt.


Place in the oven. Roast until soft, about 25 minutes.


Bring a pot of salted water to a boil while your squash cools. You’ll want to reserve some of that pasta water.


Scrape out squash with a spoon.


Add the squash to a blender with milk, thyme, paprika, garlic powder, cayenne powder, nutmeg, dried rosemary, salt, and pepper.


Blend until smooth and creamy.


Cook pasta. Melt butter in a skillet and add a bay leaf and saute. Remove and add squash puree.


Top with shredded cheddar and mozzarella and mix well until fully incorporated.


Simmer over low heat for 5-6 minutes. Add reserved pasta water if needed to thin it out.


While simmering, in a small bowl, combine breadcrumbs, Parmesan cheese, salt, and pepper. Set aside.


Add cooked noodles to the squash sauce and gently mix to combine.


Spoon squash mac and cheese into bowls for serving and evenly top with the breadcrumb mixture. Serve, and enjoy!


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