Make this comforting butternut squash mac and cheese, then check out our butternut squash pasta, butternut squash risotto, butternut squash lasagne, butternut squash ravioli and more butternut squash recipes.


  • 1kg butternut squash, peeled and cut into 3cm pieces
  • 2 tbsp olive oil
  • 350g macaroni or other small pasta shape
  • 50g unsalted butter
  • 50g plain flour
  • 500ml whole milk
  • 1 tsp English mustard
  • 200g mature cheddar, grated
  • 100g parmesan (or vegetarian alternative), finely grated
  • green salad, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the butternut squash into a bowl, pour in the olive oil, season and toss well. Put on a baking tray and roast for 25-30 minutes or until softened and lightly caramelised. Tip back into the bowl and mash until smooth.

  • STEP 2

    Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well.

  • STEP 3

    Melt the butter in a pan and, once foaming, tip in the flour. Cook for 2-3 minutes, stirring, until the mix looks sandy and has coloured slightly. Pour in the milk little by little, while whisking, until it forms a smooth, lump-free sauce. Simmer gently for 5-10 minutes or until thickened slightly, add the mustard and three-quarters of the cheeses, then season. Add the cooked squash and pasta, and mix until really well combined.

  • STEP 4

    Tip into a 20cm x 30cm baking dish, then sprinkle over the remaining cheese. Bake for 20-30 minutes or until golden and bubbling. Serve with a green salad.

Love mac 'n' cheese? Try more of our crowdpleasing macaroni cheese recipes here

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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