Spiralized butternut mac 'n' cheese

Spiralized butternut mac 'n' cheese

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(6 ratings)

Prep: 30 mins Cook: 30 mins


Serves 6

All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles

Nutrition and extra info

Nutrition: per serving

  • kcal431
  • fat27g
  • saturates17g
  • carbs27g
  • sugars11g
  • fibre3g
  • protein18g
  • salt1.2g


  • 50g butter



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

  • 50g plain flour
  • 1 tsp mustard powder
  • 600ml milk



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

  • 250g extra mature cheddar, grated



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

  • 2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
  • 30g parmesan, grated



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

  • 30g dried breadcrumbs
  • 2 sprigs of thyme, leaves picked and finely chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp cayenne


  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.

  2. Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.

  3. Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.

  4. Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.

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Comments, questions and tips

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8th Aug, 2017
Although my family took issue with the lack of pasta ("How is it mac and cheese with no macaroni?") it was really tasty. To make it even easier, most shops sell pre-spiralized squash now. My small handheld spiralizer wasn't very easy to use so I just sliced it in the food processor which turned out fine. I also used only 1 squash and about half the cheese and milk as it was too much for my baking dish. Leave out the cayenne and mustard for kids if you think it is too much heat, but mine loved it.
8th Mar, 2017
Made this for last night's supper but prepared the butternut squash, grated the cheese and made the breadcrumb mix earlier in the day, otherwise too much preparation time for me in the evening. I used less cheese than the recipe as it would have been very strong otherwise. We all enjoyed it with homemade bread and salad. Had it again for lunch today when it tasted even better !
21st Feb, 2017
This dish is, not surprisingly, much lighter than a pasta macaroni cheese. To simplify it, I made the cheese sauce using the 'all in one' method (i.e. I put the flour, butter, milk & mustard in a pan then heated it whilst whisking). I didn't add the black pepper mentioned in the text and was very glad I didn't. My daughter and I found the cayenne pepper in the topping made the whole dish too peppery (although my husband didn't). If I make it again I will omit the cayenne and just use a small amount of black pepper.
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