Butternut Squash Mac and Cheese (Baked)

This easy baked butternut squash mac and cheese is creamy, cheesy, and lightened up with roasted squash. An easy weeknight dinner or holiday side.

Course dinner, Main Course, Side Dish

Cuisine American

Diet Vegetarian

Keyword baked, butternut squash mac and cheese, comfort food, creamy, easy

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 467

1 medium butternut squash (about 2 pounds), halved and seeds removed, (or about 20 ounces pre-cubed butternut squash)
1 teaspoon olive oil
1¼ teaspoons kosher salt, divided
1 pound pasta shells (or elbow macaroni)
1 (5.2-ounce) package garlic and fine herbs Boursin cheese
1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
1 cup low-fat or whole-milk cottage cheese
1½ cups freshly-grated sharp cheddar cheese, divided
1 teaspoon Dijon mustard
¼ teaspoon black pepper
⅛ teaspoon nutmeg
¼ cup freshly-grated Parmesan cheese

Preheat and Prep: Preheat the oven to 425°F. Spray with cooking spray or grease a 9x13-inch baking dish (the same dish you’ll make the mac and cheese in).
Roast the Squash: For halved squash, drizzle the cut sides with olive oil, sprinkle with ¼ teaspoon of the salt, and place cut-side down in the baking dish. For pre-cubed squash, toss with olive oil, sprinkle with ¼ teaspoon of the salt, and spread in a single layer in the baking dish.
Roast for 35-45 minutes, uncovered, until completely tender and lightly caramelized. Let cool slightly, then scoop the flesh from the skin if using halved squash.
When the squash is finished cooking, reduce the oven temperature to 350°F.
Cook the Pasta: While the squash roasts, bring a large pot of heavily salted water to a boil. Cook the pasta 2 minutes short of package directions, so it still has a strong bite to it. Drain (do not rinse), and set aside.
Make the Sauce: To a blender or food processor, add the Boursin, chicken broth, cottage cheese, 1 teaspoon of salt, 1 cup of the cheddar cheese, mustard, pepper, and nutmeg
Carefully add 2 cups of the roasted squash and blend or puree until completely smooth.
Assemble and Bake: Pour the cooked and drained pasta into the baking dish (the same dish you used to roast the squash).
Pour the butternut cheese sauce on top, and stir until all the pasta is evenly coated. Spread into an even layer. The pasta will look very saucy. This is correct.

Tip: At this point you may want to clean up the edges of the dish with a damp paper towel if any sauce splattered during stirring.

Sprinkle ½ cup of cheddar cheese and the Parmesan cheese evenly over the top. Bake, uncovered, for 15-25 minutes until bubbling and golden brown on top.
Serve: Let rest for 5 minutes before serving.

Tip: Depending on the size of squash used, you may have some leftover.

Add a pinch of cayenne pepper if you like a little kick.
I definitely recommend grating the cheddar yourself if you can. The bagged kind has anti-caking starch which can keep it from blending smoothly into the sauce.