Original Recipe

Butternut Squash Mac and Cheese

This isn’t just a recipe for sneaking more vegetables into your diet. Adding butternut squash to your mac and cheese also gives it the Midas touch with an extra-silky, gorgeously golden sauce. Here is the easiest way to get from cubed squash to deluxe mac and cheese at home:


1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes

1 1/2 cups milk of choice

1/2 cup water

1/2 teaspoon salt, plus more for pasta water

1 pound dry small pasta shells

2 cups grated Reny Picot Fontina


  1. Place the squash, milk, water, and salt in a large pot and bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and cook until the squash is tender, about 20 minutes. Turn off heat and set aside.
  2. Meanwhile, bring another large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain pasta and set aside.
  3. Use an immersion blender to purée the milk and squash into a smooth sauce. Add the cooked pasta and cheese and stir until the pasta is evenly combined and the cheese is melted.