Butternut Squash Macaroni and Cheese

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A creamy, nutrient-rich mac and cheese enriched with roasted butternut squash, perfect for family dinners. This American-inspired pasta recipe (vegetarian), ready in about 40 minutes, pairs macaroni, butternut squash, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz macaroni
• 1 cup, roasted and cubed butternut squash
• 1/2 cup whole milk
• 1/2 cup, grated cheddar cheese
• 1/4 cup, grated parmesan cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook 8 oz macaroni according to package directions until al dente, then drain and set aside.
2. Step 2: In a medium saucepan, melt 2 tbsp butter over medium heat. Add 2 tbsp all-purpose flour and stir for 1 minute to form a roux.
3. Step 3: Gradually whisk in 1/2 cup whole milk and 1/4 tsp salt, then cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
4. Step 4: Stir in 1/2 cup grated cheddar cheese and 1/4 cup grated parmesan cheese until melted and smooth.
5. Step 5: Add the drained macaroni and 1 cup roasted butternut squash cubes to the cheese sauce, tossing until evenly coated.
6. Step 6: Transfer to a greased baking dish and sprinkle with 1/4 cup breadcrumbs. Bake for 20 minutes until golden and bubbly.