Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese
Recipe Date: January 11, 2024
Serving Size: 8
Cook Time: 60 Minutes
Difficulty: Easy
Measurements: Imperial (US)


  • 1 Whole Butternut Squash
  • 1 tbsp Extra Virgin Olive Oil
  • 4 tbsps Butter
  • 2 Sprigs Rosemary
  • 2 tbsps Garlic, minced
  • Kosher salt
  • 2 cups Shell Pasta
  • 2 1/2 cups H2O
  • 2 cups Heavy Cream
  • 1/2 tsp each ground mustard, nutmeg, white pepper, cayenne
  • 3 cups Sharp Cheddar
  • 2 cups Gruyère
  • 1 cup Parmesan


1. Preheat oven to 375. Cut squash in half and drizzle with olive oil. Roast squash cut side down until soft, 20-30 minutes. Set aside to cool.

2. Add butter, rosemary, and garlic. Allow butter to brown, then add the pasta, water, and 1.5 cups heavy cream. Salt to taste.

3. Bring to a boil, then lower to a simmer until pasta is cooked Al dente, about 8 minutes.

4. While cooking pasta, purée the flesh of the squash with ½ cup of heavy cream. Then
add to the pasta.

5. Add spices & taste for salt levels. When pasta is cooked, add the cheese a handful at a time and stir to incorporate before each addition.

6. Remove the rosemary sprig before serving, taste again, and adjust the seasoning if needed.

7. Serve and enjoy!