Dinner

Butternut Macaroni Cheese Recipe

ByJack Voss November 22, 2025November 22, 2025

Introduction

This butternut macaroni cheese is a comforting twist on a classic favorite, combining creamy cheese sauce with the natural sweetness of roasted butternut squash. It’s a hearty, flavorful dish that’s perfect for warming up any meal.

The image shows a white oval baking dish filled with creamy baked macaroni and cheese. The top layer is golden brown with crispy bits and small chunks of roasted orange butternut squash scattered throughout. A silver spoon rests inside the dish where a scoop has been taken out, revealing the soft, cheesy pasta underneath that is pale yellow with a smooth texture. The dish is placed on a light blue cloth on top of a wooden board, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large butternut squash, peeled and cut into 2½ cm (1 inch) 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: Heat the oven to 220°C (200°C fan)/gas mark 7. Toss the butternut squash chunks with olive oil and a pinch of seasoning, then roast on a baking sheet for 15–20 minutes until tender.
Step 2: While the squash roasts, cook the macaroni according to the package instructions, then drain and set aside.
Step 3: Melt the butter in a pan over medium heat. Stir in the plain flour and English mustard powder to create a smooth paste.
Step 4: Gradually whisk in the milk, continuing to stir and simmer until the sauce thickens and becomes smooth.
Step 5: Remove the sauce from the heat. Mash in one-third of the roasted butternut squash, then add the grated cheddar and half of the parmesan. Season with salt and pepper to taste.
Step 6: Stir the drained macaroni and the remaining roasted squash into the sauce mixture. Transfer everything to an ovenproof dish.
Step 7: Sprinkle the remaining parmesan over the top and bake in the oven for 15 minutes until the surface is golden and bubbling.

Tips & Variations

For extra creaminess, add a splash of double cream to the sauce before baking.
Try using smoked cheddar or adding a pinch of nutmeg to the sauce for a deeper flavor.
For a vegan version, substitute butter and cheese with plant-based alternatives.

Storage

Store any leftover butternut macaroni cheese in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to loosen the sauce.