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Butternut Squash Mac and Cheese

The best mac and cheese you will ever eat, with hidden butternut squash! 
Cook Time40 mins
Total Time40 mins


  • 500 g butternut squash cubed
  • 500 ml milk dairy, soy or oat work best
  • 150 g gruyère cheese or vegan cheese
  • 500 g macaroni pasta
  • 2 tbsp olive oil or butter
  • 3 tbsp plain flour
  • 1 tbsp mustard
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • 4 sage leaves chopped


  • 2 tbsp breadcrumbs
  • 2 tbsp grated cheese
  • 3 sage leaves


  • Preheat the oven to 180c/350f. Peel, core and dice the squash if needed.
  • Bring a pot of water to boil and cook the butternut squash cubes for 10-15 minutes until tender.
  • Meanwhile, cook the macaroni according to the instructions. Once cooked, drain and set aside.
  • Once the butternut squash is tender, drain and add to a food processor or blender with half of the milk and blend until smooth. Set aside.
  • Heat the oil or butter in a saucepan and sauté the sage leaves for 2 minutes then whisk in the flour.
  • Gradually add in the milk, a splash at a time, whisking until smooth in between additions. Once you have added all of the milk, do the same with the butternut squash mixture.
  • Bring the sauce to a boil, then reduce and simmer for a few minutes until thickened.
  • Add the mustard, garlic powder, nutmeg, salt, pepper and grated cheese to the sauce and heat until the cheese is melted. This is your sauce.
  • Mix the sauce and the pasta together, then spread out in a casserole dish. Top with the breadcrumbs, some black pepper, the sage leaves and some extra cheese and grill for 10-15 minutes until the top is golden brown.


This will keep in the fridge for 3 days.