This Butternut Squash Mac and Cheese is creamy, cheesy, comforting, and extremely satisfying. It’s the perfect fall comfort food for a lazy Sunday or serve it as the side to one of your favourite holiday dishes!
What Kind of Pasta Do You Use for Mac and Cheese?
Mac and cheese is one of my favourite comforts foods. Growing up I used to make it from the box but now that I have chosen a more healthy lifestyle I make it from scratch. This recipe is much healthier as it uses whole foods and it tastes just as good. I promise!
For this pasta I used cavatappi because it’s surface area is good for capturing the cheesy sauce. If you prefer other kinds of pasta I can recommend:
- Elbow Macaroni (classic)
Cheesy Butternut Squash Sauce
Mac and cheese is not mac and cheese if the sauce isn’t cheesy, and I wouldn’t have made the recipe if the sauce wasn’t delicious and healthy either. This cheesy butternut squash sauce is surprisingly delicious and because it’s made with butternut squash it’s like an extra serving of vegetables that are a good source of fiber, vitamin c, magnesium and potassium.😉
Best Cheese for Butternut Squash Mac and Cheese?
I love a classic Mac and Cheese made with good old cheddar cheese!
If you want to use other cheeses, the best cheeses I have found that compliment the butternut squash are:
- Smoked gouda
- Monterey jack
What Should I Serve Butternut Squash Mac and Cheese with?
The food you serve beside butternut squash mac and cheese will depend largely on what cheese you decide to cook the pasta with. If you followed my recipe and used cheddar I find it goes great with:
- Roasted broccoli
- Roasted chicken
- Creamy slaw
If you used another cheese, here are some ideas for you based on the cheese:
- Gouda mac and cheese with spicy foods like jerk chicken
- Parmesan mac and cheese with salty foods like marinated steaks
- Monterey jack mac and cheese with roasted peppers like jalapenos
If you are enjoyed this recipe, you might also love Shakshuka (Poached Eggs in Tomato Sauce).
Finally, if you ever decide to make this recipe and share it on Facebook or Instagram. Don’t forget to tag me @onehungrymonkey, or #onehungrymonkey. I would love to see your delicious creations! Never miss a recipe by signing up for our email list!
Butternut Squash Mac and Cheese
- 450 g Elbow Pasta
- 370 g Butternut Squash
- 1/2 Onion medium
- 2 cloves Garlic
- 2 tbsp Butter
- 1 cup Vegetable Stock
- 1/2 cup Almond Milk
- 8 ounce Cheddar Cheese
- 1/4 tsp Black Pepper
- 1/2 tsp Himalayan Salt
- 3 leaves Sage
- 2 stem Thyme
- Large pot
- Immersion Blender
- Cook pasta according to instruction. Set aside.
- Dice garlic and onion. Set aside.
- Cut the butternut squash into medium-sized chunks.
- Grate cheddar cheese. Set aside.
Making Butternut Squash Mac and Cheese
- Melt butter in a large pot on medium heat.
- Add garlic, onion, thyme and sage. Stir fry for 2 minutes on medium-high heat or until the onion has turned slightly translucent. Stir frequently.
- Add butternut squash, stir fry for 2 minutes on medium-high heat for 2 minutes.
- Add almond milk and vegetable stock. Bring to boil. Then simmer for 10 minutes with the lid on.
- Blend with an immersion blender until everything is smooth. Then add cheddar cheese into the sauce and mix until all the cheddar cheese dissolved into the sauce.
- Add salt and pepper and cooked pasta. Mix until everything is well incorporated. Enjoy!
- Vegetable broth for chicken/beef stock
- Almond milk for your milk of choice
- Keeps Butternut Squash Mac and Cheese in an air-tight container for up to 5 days in the refrigerator.
- If you don't have an immersion blender, you can also use a high-speed blender to blend up the butternut squash sauce.
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