Butternut macaroni cheese

Butternut macaroni cheese

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(47 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…

  • 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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30th Jan, 2013
We love this recipe. I add 200g of cooked pancetta. Favourite comfort food.
8th Dec, 2012
Love Butternut Squash love this recipe!! Have made this twice and added my own quantity of mustard and added pepper.
23rd Oct, 2012
This was so delicious! Very easy to make and the children enjoyed it too. Used French mustard instead.
11th May, 2012
Delicious. It was sweet and cheesy but wouldn't have expected anything less from a recipe that uses butternut squash and a lot of cheese. I would add some crushed garlic and maybe some bacon next time. Served with a green salad and was enjoyed by all including 18month old who devoured it quickly.
12th Feb, 2012
use lemon or lime juice to neutralise sweetness
9th Feb, 2012
Great big hit with Dad . But the sauce was too thick so i added more milk
21st Jan, 2012
I have to agree with some of the earlier comments. It was "vile" lol. Bland and sweet, cheese was overpowering. I gave it 1 star, but tempted to give 0!
16th Jan, 2012
We loved this dish - children and adults. It's a great way to include some vegetables in a lovely cheesy pasta dish, easy to make, and with a mixed salad a perfect winter dish. Makes you want to go and ski!
RachelFisher84's picture
16th Jan, 2012
Loved this! I forgot the squash but it was lovely and tasty without it. Also added a little teaspoon of wholegrain mustard to the cheese sauce. It was very well received by all!
20th Dec, 2011
Very tasty! I also added a clove of garlic when melting the butter to give it an extra kick and sliced some tomatoe to put on the top when baking which made it less rich.


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