Butternut macaroni cheese

Butternut macaroni cheese

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(43 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

This comforting and creamy family pasta bake is given a makeover by adding roasted squash

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal828
  • fat38g
  • saturates22g
  • carbs94g
  • sugars19g
  • fibre7g
  • protein35g
  • salt1.49g
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  • 1 large butternut squash, peeled and cut into 2½ cm/1in chunks
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g macaroni
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 1 tsp English mustard powder
  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g extra-mature cheddar or vegetarian alternative, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.

  2. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.

  3. Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

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Comments, questions and tips

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19th Dec, 2011
This is very tasty and just about to make it again as it was so delicious!
libby0's picture
12th Dec, 2011
Quite nice, but the children picked out the squash
4th Dec, 2011
I added a little onion and some vegetable stock powder to the sauce. Everybody raved about it!
2nd Dec, 2011
Really nice. I used slightly less cheese and it came out perfect. Will make again.
2nd Dec, 2011
yum! It is on the sweet side but I think balanced by the cheese - Definitely a make again - my little boy loved it too. We had some smoked bacon lardons in the fridge so I chucked these in to - Think they added a nice extra savoury flavour.
24th Nov, 2011
I have made this twice and think it is delicious! The butternut squash obviously adds the sweetness but I found that it was offset by the extra mature cheddar and parmesan.
14th Nov, 2011
not very healthy but really nice on a cold winters eve! I added some paprika for a kick too. Also froze really well, but make sure it is in smaller portions to defrost in the oven otherwise larger amounts will still stay cold - I just covered with foil and baked in oven for 20mins, or until it browns a little more.
Frantic Flapjack
14th Nov, 2011
This was a great macaroni cheese dish and a good way to use up the last butternut squash from the garden.
10th Nov, 2011
I really enjoyed this dish - yes, it's quite sweet but in my opinion the flavours are reasonably well balanced. Might roast some onion alongside the butternut squash next time I make it. We had it with a dollop of chutney on the side and it was very warming and comforting for a rainy cold evening.
7th Nov, 2011
P.S I also added grilled bacon which may have lessened the too "sweet" flavour that some have commented on.


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