Roasted Butternut Squash Mac and Cheese
on Oct 15, 2026
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This Roasted Butternut Squash Mac and Cheese is made with manchego cheese, sharp cheddar, and roasted butternut squash. Bake your mac and cheese in a baking dish piled on with more cheese until bubbly, golden, and cheesy.
If you’re looking for more pasta recipes, be sure to check out our Braised Short Rib Ragu with Tagliatelle, and Creamy Four Cheese Macaroni and Cheese (with Smoked Gouda!)
Why You’ll Love This Recipe
- Great for a Crowd: Easy to scale servings and prep ahead.
- Flavor: The roasted squash adds a sweet and nutty flavor to the savory cheeses.
- Flexible: You can swap with gluten-free pasta, different cheeses, or different pasta shapes.
- Easy Prep: Easy preparation process by roasting squash and shredding your cheese.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Butternut squash: A whole butternut squash is quartered and seasoned with kosher salt, freshly ground black pepper, and extra-virgin olive oil until fork-tender.
- Pasta Shells: We are using pasta shells for this recipe, but you can use any of your favorite short-cut pasta shapes. We like the way the cheese sauce gets into the cups of the shells.
- Cheese Sauce: The cheese sauce is base with a roux of unsalted butter and all-purpose flour. It is then seasoned with nutmeg, milk, and reduced down with NA beer. We added both Manchego and sharp cheddar cheese.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Remove the pot from the heat before the cheese goes in: If you put the cheeses in with the heat on, this will make the sauce grainy and oily.
- Grate your own cheese: It melts more smoothly and creates a creamier sauce without any graininess.
- Undercook your pasta: It will continue cooking in the oven!
- Prep: You can prepare this ahead of time and warm it back up in the oven at the time of serving.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Butternut Squash Mac and Cheese
Step 1: Roast your squash with salt, pepper, and olive oil.
Step 2: Make your cheese sauce and cook your pasta.
Step 3: Toss your mac and cheese together, and transfer to a baking dish.
Step 4: Top with more cheese and bake until bubbly.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this butternut Squash Mac and Cheese? We have you covered!
Butternut Squash Mac and Cheese FAQs
Yes, you can use frozen and/or canned butternut squash. For frozen, just ensure it’s defrosted first, and pat dry so it doesn’t get watery.
It could be that you melted the cheese on the heat, or that you didn’t stir in the cheese gradually.
Yes, assemble and cover in the fridge! When ready to serve, you can add a splash of milk before it goes in the oven. Then transfer to the oven to cook.
More Pasta Recipes
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Roasted Butternut Squash Mac and Cheese
Equipment
Ingredients
- 1 small butternut squash, halved and seeded
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound medium-sized pasta shells
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- Nutmeg, freshly grated, a pinch to taste
- 1 cup NA beer
- 2 cups whole milk
- 16 ounces Manchego, grated
- 16 ounces sharp cheddar, grated
Instructions
- Heat your oven to 400°F. Rub the cut sides of the squash with 1 tablespoon of your olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30 to 40 minutes, until fork-tender and browned at the edges.
- Cool a few minutes, then scoop out the flesh and blend until you get a pure. Lave the oven on.
- While the squash roasts, bring a large pot of water to a boil. Once boiling, season with kosher salt. Cook the shells 2 to 3 minutes less than the package directions. Drain and set aside.
- In a large pot, melt your butter over medium heat. Whisk in the flour and cook 1 to 2 minutes. Add a pinch of nutmeg and season with salt and pepper
- Sowly whisk in the beer, then the milk. Simmer gently, whisking often, until the sauce coats the back of a spoon, about 5 minutes. Stir the puree into the cheese sauce.
- Remove the pot from the heat. Reserve about 1 to 1.5 cups of your shredded cheese. Stir in the Manchego and cheddaraa handful at a time until melted and smooth. Season with salt and pepper.
- Add in your pasta, tossing to combine.
- Transfer your mac and cheese to a baking dish and top with your cheese you set aside. Bake in the oven for 10 to 15 minutes, until bubbly and golden. Rest and scoop to enjoy!
Notes
- Remove the pot from the heat before the cheese goes in: If you put the cheeses in with the heat on, this will make the sauce grainy and oily.
- Grate your own cheese: It melts more smoothly and creates a creamier sauce without any graininess.
- Undercook your pasta: It will continue cooking in the oven!
- Prep: You can prepare this ahead of time and warm it back up in the oven at the time of serving.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
