This is a wonderful fall flavored Butternut Squash Mac and Cheese recipe – complete with bacon and a crunchy breadcrumb topping.
Butternut Squash Mac and Cheese is the cozy version of regular Baked Mac and Cheese – THE quintessential side dish for fall.
We actually love to have it by itself as an easy weeknight dinner I can make ahead. But careful: This stuff is so good, you might just have to double the recipe!
How to make Butternut Squash Mac and Cheese
Ingredients you’ll need
The ingredients for this mac and cheese recipe with butternut squash are simple enough that you’ll find them in any old supermarket!
For the Macaroni:
- 12oz Macaroni pasta
- a large pot of salted water
For the Bacon and Onions:
- 1 tablespoon oil
- 2oz chopped bacon
- 1 onion, peeled, halved and then thinly sliced
For the Sauce:
- ½ butternut squash, peeled, de-seeded and diced
- pinch ground nutmeg
- salt & pepper, to taste
- ½ cup chicken stock
- 2 cups milk (use whole milk for an ultra-creamy result)
- ½ cup shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
For the Topping:
- ¼ cup breadcrumbs
- ½ tablespoon butter
The key steps to the best Butternut Mac and Cheese
This pasta casserole requires a few steps before assembling in the baking dish (as most pasta bakes do!), so it’s key to be organized about it or it will get messy.
This is how I make this butternut mac and cheese recipe:
1 Prep everything:
Cut up the squash; slice the onion; measure out liquids, cheese and breadcrumbs; chop the bacon; grease a 9×13 inch baking dish; get a large pot of water to a boil and salt well.
2 – Cook macaroni:
Next, I get the macaroni cooking. Definitely set a timer for them or you’ll forget and they’ll be macaroni mash!
Drain and rinse the macaroni under cold water once they’re done.
3 Cook bacon and onions:
While the macaroni are cooking, sauté the bacon and onions in a large skillet until the bacon is crispy and the onions are softened.
Then, transfer them to a bowl and set aside.
4 Cook butternut squash:
Next, add the diced butternut squash to the skillet and sauté for a minute or two, then season well.
Add the chicken stock and milk and bring to a boil once (careful, this boils over FAST! been there, cleaned up that mess…), then simmer gently until the squash is done.
Depending on the size of your squash pieces, this takes anywhere from 10-20 minutes.
5 – Finish sauce:
Once the squash is fall-apart tender, take the skillet off the heat and mash the squash right in the pan with a potato masher. For an ultra-creamy sauce you could use a stick blender, but I’m mostly too lazy for that.
Stir in both cheeses until melted.
6 Assemble the casserole:
Finally stir the bacon/onion mix and cooked macaroni into the sauce.
Transfer to your prepared baking dish and top with a breadcrumb/butter mix (just cut the butter into the breadcrumbs like when making streusel or pie crust).
7 Bake the casserole:
Bake the casserole until golden around the edges and bubbly; 10-15 minutes.
The longer you bake this for, the less creamy it will be as the pasta soaks up the sauce as it bakes!
Nora’s Tips for Perfect Butternut Mac and Cheese:
If you don’t want to bake the casserole, you can just warm everything through once it’s combined in the skillet. There will be a lot of sauce this way (which is a good thing), but you’re missing out on the crunchy topping.
If you have kids at home who refuse to eat onions (I definitely have a pair of those), cook the onions and set aside to add to the adult’s portions as a topping after baking the casserole.
If you don’t want to mess with cutting up a butternut squash, use about 6 cups prepared chunks. OR use a can of pumpkin purée – I’ve done that before and it works out just fine.
Freezer Instructions
To freeze the casserole
Allow the assembled, but unbaked, casserole to cool to room temperature. Wrap tightly with plastic wrap, then with aluminum foil.
Label with the name and use-by date (freeze for up to 3 months), then stick it in the freezer.
To reheat from frozen
No need to defrost this casserole! When ready to bake:
- Take the mac and cheese from the freezer and unwrap it
- Preheat the oven to 350°F
- Bake your frozen mac and cheese for 60 to 90 minutes, or until it’s bubbly and heated through all the way (start checking after about 60 minutes). If the top gets too brown, loosely tent it with aluminum foil to keep it from burning.
Serving ideas
We like this pasta bake by itself, but it’s also wonderful as a side dish you can make ahead. Here are some great mains and veggie sides that go perfectly together:
- Slow Cooker Cranberry Turkey Meatballs
- Cranberry BBQ Crockpot Meatballs
- Pork Chops with Apples and Onions
- Garlic Roasted Brussels Sprouts
More Mac and Cheese recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Butternut Squash Mac and Cheese with Bacon
This is a wonderful fall flavored Butternut Squash Mac and Cheese recipe - complete with bacon!
Ingredients
For the macaroni:
- 1 (12-oz) box macaroni pasta
For the Bacon and onions:
- 1 tablespoon oil
- 2 oz chopped bacon
- 1 onion, peeled, halved and then thinly sliced
For the sauce:
- ½ medium butternut squash, peeled, de-seeded and diced
- 1 pinch ground nutmeg
- salt & pepper, to taste
- ½ cup chicken stock
- 2 ½ cups milk, use whole milk for an ultra-creamy result
- ½ cup shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
For the Topping:
- ¼ cup breadcrumbs
- ½ tablespoon butter
Instructions
- Prep: Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil and cook macaroni until al dente. Drain and rinse under cold water once they're done.
- Cook onions and bacon: While the macaroni is cooking, heat 1 tablespoon oil in a large skillet oder medium heat. Sauté the bacon and onion for a few minutes, until cooked. Remove to a bowl and set aside.
- Cook squash: Add the butternut squash to the skillet and sauté over medium heat for one minute. Season with nutmeg,salt and pepper. Add the chicken broth and milk and bring to a low boil. Reduce the heat to a simmer and simmer the squash for 10-20 minutes, or until very tender (do not cover with a lid or the milk will boil over).
- Finish sauce: Once squash is cooked, take off the heat and mash with a potato masher or blend with a stick blender. Stir in both cheeses until melted.
- Assemble: Once ready to bake, preheat the oven to 360°F. Stir the onion/bacon mixture and the cooked macaroni into the sauce. Transfer to the prepared baking dish. Cut the butter into the breadcrumbs until crumbs form, then sprinkle all over the casserole.
- Bake: Bake the macaroni for 10-15 minutes, or until bubbly and golden around the edges. Serve immediately.
Notes
Use half and half or cream in place of some of the milk for an extra decadent result.
Stir in ¼ cup of cream cheese with the other cheeses for even more creaminess.
Nutrition Information:
Yield:
8Serving Size:
1 servingAmount Per Serving: Calories: 386Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 38mgSodium: 306mgCarbohydrates: 45gFiber: 3gSugar: 6gProtein: 17g
Kristi CAll says
Could this be frozen for future use? Maybe not cook the pasta?
Nora says
Hi Kristi, I have honestly never tried freezing it. I know most pasta bakes can easily be fully assembled (with the pasta cooked) and then frozen (without the baking step). If you go ahead and try it, please let us know how it worked out for you – I’m sure it would help others!
Kelly says
I’m not a fan of squash but will this recipe hide that squash flavor fairly well?
Nora says
Hi Kelly, if you’re not a fan of squash I would honestly suggest looking for a different recipe. I know there’s lots of healthier mac and cheese recipes out there with cauliflower, perhaps that would be a better choice for you? Butternut squash has a very distinct flavor, so if you don’t like it I’m sure it will come through for you in this recipe. Hope that helps 🙂
Mary Nasvik says
The recipe sounds great, but what is a “rasher” of bacon? I make my mac n cheese with cooked and smashed cauliflower.
Nora says
Hi Mary, thanks for asking. A rasher is just a strip of thin-cut bacon. You can also use thick-cut bacon cut into small cubes. I’ve only made mac and cheese with cauliflower once so far, but it was delicious!
Annie says
Oh yes!! You know, I had never ever tried butternut squash until last year! Where have I been?! I love this lightened up version of a classic mac and cheese! We might just have it this week!
Nora says
You’ll need to catch up on the butternut squash eating front 😉 Thanks Annie!
Izzy says
I think I’ve always had a love for cheesy noodle casseroles! I just made a butternut squash mac n cheese and have been enjoying it for days now! This one is extra cheesy and looks amazing!
Nora says
There’s just something about carbs covered in cheese and butternut squash that’s so comforting. Thanks Izzy!
Rachel @ Bakerita says
I want this for dinner!! And you NAILED that cheesy stretch shot at the top 🙂 this looks amazing, Nora!
Nora says
Haha, I had to hush everyone out of the kitchen to leave me and my cheese in peace to photograph 😀 Thanks Rachel!
Denise | Sweet Peas & Saffron says
This is calling my name in a BIG big way! Love butternut, pasta, cheeeeese and bacon! All of the best things on this planet in one dish 🙂 🙂
Nora says
Exactly! 😀 Thanks so much for your sweet comment, Denise!
marcie says
I love how you lightened up mac ‘n cheese and made it perfect for fall, Nora! A little bacon does go a long way, and I’m sure it gave this such a nice flavor. This looks so cheesy and delicious!
Nora says
Thank you so much, Marcie!
Medha @ Whisk & Shout says
This looks absolutely unreal! So cheesy and delicious but so healthy. Pinning 🙂
Nora says
Thanks Medha!