1-First Step: Choose your method for preparing the butternut squash. For the best flavor, I recommend roasting a fresh squash. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Take your medium to large butternut squash (1.5 pounds or larger), carefully cut it in half lengthwise, and scoop out the seeds with a spoon. Rub the cut sides with 1 teaspoon of olive oil, then place the squash cut-side down on the prepared baking sheet.

2-Second Step: Roast the squash in the preheated oven for 40-60 minutes, until the flesh is tender when pierced with a fork. The exact time depends on the size of your squash. Once done, remove from the oven and let it cool slightly. When cool enough to handle, peel away the skin and mash the flesh with a fork until smooth. You’ll need 2 cups of mashed squash for this recipe. If you have extra, freeze it for future use. This step can be done up to 3 days in advance to save time on busy days.

3-Third Step (Alternative Method): If you’re short on time, you can use cubed squash or canned puree. For the cubed squash method, combine 4 cups of peeled and cubed butternut squash, 1 1/4 cups of vegetable or chicken broth, 1 1/4 cups of your preferred milk (dairy or non-dairy), and 3 minced garlic cloves in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is tender. Use an immersion blender or transfer to a stand blender to puree until smooth. If using Greek yogurt or sour cream instead of cream cheese, add it now along with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg to the blended sauce.

4-Fourth Step: In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 1 teaspoon of garlic powder (or onion powder if not using minced garlic) and cook for 2-4 minutes, stirring occasionally, until the butter becomes fragrant with brown flecks. This toasted butter forms a flavorful foundation for your sauce. Add 1 pound of your favorite short-cut pasta to the pot and toss to coat the pasta evenly in the buttery mixture. This step helps prevent the pasta from sticking and infuses it with flavor from the start.

5-Fifth Step: Pour 5 cups of water (or the broth/milk mixture if using the alternative method) and 1 teaspoon of salt into the pot with the pasta. Add your 2 cups of mashed butternut squash (or the blended sauce from the alternative method). Stir everything together to combine. Cover the pot and bring the mixture to a boil over high heat. Once it reaches a rolling boil, remove the lid and set a timer for 8 minutes. Stir occasionally during this cooking time, but do not drain the water it will help create the creamy sauce.

6-Sixth Step: After 8 minutes, reduce the heat to low. The pasta should be almost cooked through but still slightly al dente. Stir in 4 ounces of cubed cream cheese (or yogurt/sour cream if not already added to the sauce). Cook for an additional 4-5 minutes, stirring occasionally, until the cream cheese is completely melted and the pasta reaches your desired tenderness. If you’re adding vegetables like kale, broccoli, or spinach, add frozen broccoli at this stage or fresh greens during the last 1-2 minutes of cooking so they wilt perfectly without becoming mushy.

7-Seventh Step: Remove the pot from heat and immediately stir in 8 ounces of shredded sharp cheddar cheese (or Gruyère/white cheddar) and 1/2 cup of finely grated Parmesan cheese. Keep stirring until all the cheese is melted and the sauce becomes creamy and coats the pasta beautifully. For best results, always use cheese grated from a block rather than pre-shredded cheese, which contains anti-caking agents that can affect the texture of your sauce. Season with additional salt and pepper to taste.

8-Eighth Step: If you prefer a baked version with a crispy top, preheat your oven to 350°F (175°C) for a crunchier texture or 375°F (190°C) for a more golden result. Transfer the creamy Butternut Squash Mac and Cheese mixture to a 3-4 quart baking dish and spread it evenly. For a delicious topping, mix additional grated Parmesan with toasted breadcrumbs and sprinkle over the top. Bake uncovered at 350°F for 10-20 minutes until the top is golden and crisp. Alternatively, bake at 375°F covered with foil for 20 minutes, then remove the foil and bake for an additional 5 minutes until bubbly and golden.

9-Final Step: Serve your Butternut Squash Mac Cheese immediately while it’s hot and creamy. Garnish with extra Parmesan cheese, fresh thyme leaves, or a sprinkle of black pepper if desired. This dish makes 8 generous servings and pairs beautifully with a simple green salad or steamed vegetables for a complete meal.