Butternut Squash Mac & Cheese

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Tips For The Best Butternut Squash Mac & Cheese

Perfect for cold weather – and tastes just like fall! This recipe screams comfort food and is the delicious side for a date-night meal or even an entrée for a cold night in. The cubed butternut squash adds a soft yet noticeable texture that you couldn’t get with just the noodles. For anyone who likes multiple textures in their food, this is the recipe! Not to mention that the butternut squash sauce and our Flagship and Just Jack cheeses complement each other beautifully.

How To Make Butternut Squash Mac & Cheese

There are several ways you can roast a squash. For this recipe, we cut it in half and roast it face down in a small amount of water. This allowed us to separate the skin from the squash easily and lets the squash itself stay moist. Our cubed squash came out the ideal texture with this roasting method and processed into the perfect thickness for our Butternut Squash Sauce.

Roasted Butternut Squash

Serve & Store

Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.

Recipe

Prep Time: 1 hour 40 minutes
Cook Time: 40 to 50 minutes
Total Time: about 2 hours 15 minutes
Serves: 2 to 4 (as a side)

Ingredients

1 “World’s Best” Mac & Cheese (20oz pan)

3 tablespoons Roasted Butternut Squash Sauce (see note) (recipe follows)

1/4 cup roasted butternut, cooked, cubed (reserved from the sauce recipe)

1/4 cup grated Beecher's Flagship cheese (about 1 ounce)


Roasted Butternut Squash Sauce

Makes about 3/4 cup

1 small butternut squash, cut in half, seeded

1/4 cup low-sodium chicken stock

3 tablespoons extra-virgin olive oil

Nutmeg, kosher salt and black pepper to taste

Instructions

  1. Cook “World’s Best” Mac & Cheese according to cooking instructions.
  2. Immediately after removing the mac and cheese from the oven, fold the sauce and butternut squash cubes into the hot mac and cheese. Top with the Flagship cheese.
  3. Set oven temperature to broil. Return the pan to the oven and broil for 5 minutes or until the top is nicely browned.
  4. Let set for 5 minutes. Serve hot.

Note: For extra butternut flavor, add an additional 1 tablespoon of the Roasted Butternut Squash Sauce.

 

Roasted Butternut Squash Sauce

Makes about 3/4 cup

  1. Preheat oven to 400°
  2. Fill a baking sheet with 1/2 inch of water. Place squash cut side down in the water. Bake for about 40 minutes, or until you can pierce both halves with a knife all the way through.
  3. Remove squash from the oven and set aside. Let cool for 30 minutes to 1 hour.
  4. Remove skin from the squash and cut into 1/2-inch cubes. Set aside 1/4 cup of cubes.
  5. To a food processor, add the remaining squash, chicken stock, and olive oil. Season with nutmeg, salt, and pepper to taste.
  6. Process for 20 seconds or until the sauce is well-combined.
  7. Use immediately or refrigerate for up to 5 days.

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