Dinner

Butternut Macaroni Cheese Recipe

ByJake Silas November 21, 2025November 21, 2025

Introduction

This Butternut Macaroni Cheese offers a creamy twist on the classic comfort dish by incorporating roasted butternut squash. It’s rich, cheesy, and packed with subtle sweetness, making it a perfect meal for cozy evenings.

A white oval baking dish filled with macaroni and cheese topped with crispy golden breadcrumbs and scattered chunks of orange sweet potato. The top layer is bubbly and browned with spots of crispiness, showing a creamy, cheesy pasta mix underneath. A silver spoon rests inside the dish, revealing the soft, gooey cheese and pasta layers below the crispy crust. The dish sits on a light blue cloth napkin on a wooden surface, with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large butternut squash, peeled and cut into 2½ cm (1 in) chunks
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated

Instructions

Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Toss the butternut squash chunks with olive oil and a pinch of seasoning. Spread them on a baking sheet and roast for 15–20 minutes until tender.
Step 2: While the squash roasts, cook the macaroni according to the package instructions. Once cooked, drain and set aside.
Step 3: In a saucepan, melt the butter over medium heat. Stir in the plain flour and English mustard powder to form a paste, then gradually whisk in the milk. Continue to simmer and stir until the sauce thickens and is smooth.
Step 4: Remove the sauce from heat. Mash one-third of the roasted butternut squash into the sauce along with the grated cheddar and half of the parmesan. Season well with salt and pepper.
Step 5: Stir the cooked macaroni and the remaining roasted squash into the sauce mixture. Pour everything into an ovenproof dish, sprinkle the remaining parmesan on top, and bake for 15 minutes until golden and bubbling.

Tips & Variations

For extra creaminess, add a splash of double cream to the cheese sauce before baking.
Try substituting macaroni with penne or rigatoni if preferred.
Add a crunchy topping by sprinkling breadcrumbs mixed with a little butter before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You may need to add a splash of milk when reheating to loosen the sauce.