Can I use fresh butternut squash instead of puree?

Yes. Cube 8 oz of fresh butternut squash, roast at 400°F for 20–25 minutes until tender, then fold into the cheese sauce. Puree works faster if you're short on time.

What's the difference between cheddar and American cheese here?

Cheddar provides sharp flavor and richness; American cheese melts smoothly and adds creaminess. Together they create a balanced, silky sauce. You can substitute either with gruyere or fontina.

Can I make this ahead?

Yes. Assemble the dish in a baking dish, cover, and refrigerate up to 24 hours. Bake from cold at 350°F for 30–35 minutes, or until heated through.

Is this recipe vegan-friendly?

No, it contains dairy (milk, cheddar, American cheese). For a vegan version, substitute cashew cream for milk and use dairy-free cheese alternatives, though results will differ.

How do I prevent a grainy or broken cheese sauce?

Keep heat moderate, add cheese off-heat if possible, and stir constantly. Mustard powder and salt help emulsify. Don't overheat after cheese is added.

Butternut Squash Mac and Cheese (Vegetarian)

Name: Butternut Squash Mac and Cheese (Vegetarian)
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup whole milk; 1.5 cups (6 oz) shredded cheddar cheese; 1 cup (4 oz) American cheese, shredded or finely chopped; 1 tbsp fresh sage leaves finely chopped; 1 tsp garlic powder; 1 tsp mustard powder; 3 tsp salt, divided; ½ tsp freshly ground black pepper; 8 oz cubed butternut squash or 8 oz of butternut squash puree; 8 oz shell pasta (or any other); ¾ cup crushed Ritz crackers or panko bread crumbs; 2 tbsp butter, melted; More sage leaves as garnish

CookOSBeta

Butternut Squash Mac and Cheese (Vegetarian) | CookOS

Ingredients

1 cup whole milk
1.5 cups (6 oz) shredded cheddar cheese
1 cup (4 oz) American cheese, shredded or finely chopped
1 tbsp fresh sage leaves finely chopped
1 tsp garlic powder
1 tsp mustard powder
3 tsp salt, divided
½ tsp freshly ground black pepper
8 oz cubed butternut squash or 8 oz of butternut squash puree
8 oz shell pasta (or any other)
¾ cup crushed Ritz crackers or panko bread crumbs
2 tbsp butter, melted
More sage leaves as garnish

13 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Combine milk, cheddar and American cheeses, sage leaves, garlic powder, mustard powder, 1 tsp salt, and pepper in a Suvie pan. Mix until well combined. Place in the upper right zone of your Suvie.
2
Put butternut squash into another Suvie pan and load into upper left zone.
3
Pour pasta into a strainer and add 2 tsp salt. Place into the starch pan and load into lower right zone of your Suvie.
4
Fill Suvie reservoir, enter My Cook settings, and cook now or schedule.
5
My Cook Settings: Protein: 175 degrees, 45 minutes; Veggie: 45 minutes; Starch: 10 minutes
6
During the cook, combine the crushed crackers and melted butter in a small bowl, set aside.
7
After the cook, remove the cheese sauce from Suvie and whisk until all the cheese is incorporated and smooth.
8
Drain excess water from the butternut squash and stir squash chunks into the cheese sauce (no need to mash them).
9
Add pasta to the cheese sauce, mix to coat and season to taste with salt and pepper. Return to a Suvie pan and spread into an even layer.
10
Top the mac and cheese with the cracker-butter mixture.
11
Return to Suvie and broil for 5 minutes or until topping is golden brown, rotating pan halfway through broil time. *To avoid overcooking: do not leave mac and cheese unattended during this step!*
12
Divide among four plates, sprinkle with extra chopped sage, and enjoy!