A white baking dish filled with baked macaroni and a golden cheese topping

Butternut squash mac and cheese

  • serves 4
  • Easy

Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake



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

Mix And Match Mac 'N' Cheese Bar Recipe

Nutritional Information

  • Kcals 965
  • Fat 47.1g
  • Saturates 26.1g
  • Carbs 91.7g
  • Sugars 14.9g
  • Fibre 8.4g
  • Protein 39.3g
  • Salt 1.9g