Comments on: Butternut Squash Mac and Cheese

By: Cookie and Kate

Cookie and Kate — Mon, 02 Nov 2026 04:21:46 +0000

In reply to Valerie Christensen. Hi Valerie, you can microwave on medium power for a couple minutes, or reheat on low on the stovetop.

By: JS

JS — Sun, 25 Oct 2026 23:47:19 +0000

Really good fall comfort food

By: Bethany

Bethany — Fri, 23 Oct 2026 23:24:12 +0000

Wow this was so good. With the butternut squash already roasted, so easy to throw together too. I loved how it was still plenty cheesy but not as heavy/greasy feeling as most mac and cheese. Definitely a make it again recipe :)

By: Carol

Carol — Wed, 21 Oct 2026 12:47:56 +0000

In reply to Cookie and Kate. I doubled the water as you recommended and it turned out perfect! Thanks!!

By: Cookie and Kate

Cookie and Kate — Fri, 16 Oct 2026 03:17:50 +0000

In reply to Carol. Hi Carol, the pasta will absorb some of the water, so you should need to double the amount. Make sure you have a large pot.

By: Valerie Christensen

Valerie Christensen — Thu, 15 Oct 2026 23:21:55 +0000

Hi Kate,
I would appreciate assistance in how to reheat the leftoevers.
Thanks!

By: Carol

Carol — Wed, 14 Oct 2026 10:34:51 +0000

When doubling the recipe would you double the water as well? 10 cups sounds like so much!

By: jake3_14

jake3_14 — Tue, 06 Oct 2026 22:52:55 +0000

The taste profile left me wanting some herbs and spices, so I added thyme, oregano, and cracked black pepper to an individual portion, and that satisfied me. I’ll do that at scale for my next batch.

By: Jake3_14

Jake3_14 — Tue, 06 Oct 2026 18:13:37 +0000

This is actually a deceptively simple recipe. You never blanch the pasta, so you need a good-quality brand (DiCecco or better) to withstand the continued heat after the al dente stage. Also, the recipe, as written, makes the unspoken bet that you will like the relatively thin sauce that 5 C of water yields. The next time I make this dish, I’ll reduce the water by 1/2 a cup.

By: Theresa

Theresa — Sat, 03 Oct 2026 18:54:29 +0000

I really enjoy this recipe. It’s very decadent and cheesy, but feels slightly more healthy thanks to the veg. If you make the butternut squash in advance and freeze it, it makes it a quick weeknight meal. I freeze the puree one cup at a time so I can also halve the recipe if needed. Defrosting the puree in the microwave and adding directly works great.

It does make a LOT of sauce and is almost excessively cheesy. In the future, I would try adding more pasta to have a more reasonable ratio of cheese to pasta, but am not sure how much more water I’d have to add.