Creamy Butternut Mac and Cheese

Classic mac and cheese from scratch with a punch of nutrition
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 355kcal
Author heartysmarty


  • 2 Cups Elbow Macaroni Noodles dry
  • 1/2 Large Butternut Squash
  • 1 Recipe Hearty Cheese Sauce see instructions
  • 1/2 teaspoon Salt
  • Dash Black Pepper


  • Slice butternut squash in half, lengthwise. Scoop out seeds. Roast in a rimmed baking sheet filled with water, cut-side down, at 425 degrees for 20 minutes or until the skin can be punctured easily with a fork.
  • Meanwhile, bring a large pot of water to boil and cook the macaroni noodles until soft and tender, about 10 minutes. Drain noodles and return to large pot.
  • Once the squash is cooked, scoop the meat out of the skin and add to the pan of cheese sauce. Season with salt and pepper.
  • Using an immersion blender, puree the squash and cheese mixture until smooth and creamy. (You may also scoop the squash into a counter-top blender and puree it for about 2 minutes before adding it to the cheese sauce.)
  • Pour the butternut cheese sauce over the drained macaroni, season with salt and pepper, and stir well to combine.
  • Serve immediately.