Summer Squash Mac and Cheese

If you’ve been craving something creamy, and just a little bit different, this summer squash mac and cheese is exactly what you need. It’s the classic macaroni and cheese you love, but with a fresh, seasonal twist thanks to tender summer squash. 

This recipe is ideal for warm-weather meals when summer squash is at its peak. Whether you’re looking for a weeknight dinner, a side for your barbecue, or a dish to bring to a potluck, this mac and cheese with butternut squash hits all the right notes.

More About Mac and Cheese

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• What Meat Goes Well with Mac and Cheese?
• Mike’s Farm Mac and Cheese

Ingredient Notes & Substitutions

SUMMER SQUASH 

About 2 medium zucchinis or yellow squash, sliced and diced. Look for firm, glossy squash with no soft spots or wrinkled skin. You can also use butternut squash if you prefer a sweeter, nuttier flavor. If you only have frozen squash on hand, that works too—just make sure to thaw and drain well.

MACARONI  

Around 2 cups of dry elbow macaroni is perfect for this dish. Choose a good-quality brand that holds its shape when cooked. Small shells or cavatappi noodles are fun alternatives and catch the cheesy sauce beautifully.

CHEESE 

A mix of sharp cheddar and creamy mozzarella works wonders, roughly 2 cups shredded total. Cheddar brings the punchy flavor, while mozzarella adds that gooey stretch. You can swap in gouda or Monterey Jack if you like a milder, buttery taste.

MILK & CREAM 

About 1 cup whole milk with ¼ cup heavy cream creates a luscious, silky sauce. Low-fat milk works in a pinch, but skip skim, it won’t be quite as creamy. Plant-based milks like oat or almond are okay for a dairy-free version if paired with a vegan cheese.

BUTTER & FLOUR 

2 tablespoons butter and 2 tablespoons all-purpose flour form the roux for your sauce. Use unsalted butter to control seasoning. For a gluten-free version, swap the flour with cornstarch or a gluten-free blend.

SEASONINGS 

Salt, pepper, a pinch of nutmeg, and optional paprika or garlic powder. Fresh herbs like thyme or chives on top elevate the flavor without overpowering it.

Step-by-Step Instructions

1. Prep the squash and pasta  

Wash your summer squash thoroughly, then dice into small, even pieces. Bring a large pot of salted water to a boil and cook your macaroni according to package instructions until just al dente. Drain and set aside.

2. Cook the squash 

In a large skillet, melt a tablespoon of butter over medium heat. Add the diced squash and sauté until tender and slightly golden, about 5–7 minutes. Season lightly with salt and pepper.

3. Make the cheese sauce 

In a medium saucepan, melt the remaining butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux. Slowly add the milk and cream, whisking until smooth. Let it simmer gently until slightly thickened, about 3–5 minutes.

4. Add cheese 

Remove from heat and stir in the shredded cheddar and mozzarella until melted and creamy. Taste and adjust seasoning with salt, pepper, and a pinch of nutmeg.

5. Combine pasta and squash 

Add the drained macaroni and sautéed squash to the cheese sauce. Stir gently until every piece is coated in that luscious, cheesy goodness.

6. Optional baking step 

For a golden top, transfer everything to a buttered baking dish, sprinkle extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15 minutes. You’ll get a bubbly, golden crust that’s irresistible.

7. Serve immediately 

Scoop into bowls, sprinkle with fresh herbs, and enjoy the comforting, creamy flavors of summer in every bite.

Expert Tips

• Use fresh, firm summer squash, soft or wrinkly squash will turn mushy when sautéed.
• Cook pasta just al dente; it will finish cooking in the cheese sauce and stay perfectly tender.
• Whisk the roux constantly to avoid lumps in the cheese sauce.
• Add a pinch of nutmeg or smoked paprika to elevate flavor subtly without overpowering the squash.
• Mix half cheddar, half mozzarella for creamy texture with bold flavor.
• Don’t overcrowd the pan when sautéing squash; cook in batches if needed.
• Leftover mac and cheese can be topped with breadcrumbs and reheated under the broiler for a crispy finish.

Storage & Make-Ahead

Store any leftover summer squash macaroni and cheese in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven at 350°F (175°C) to maintain creaminess. Avoid microwaving for long periods, which can make it watery. You can prepare the cheese sauce ahead of time and keep it in the fridge for up to 24 hours, then stir in cooked pasta and squash when ready.

What to Serve With

This dish pairs wonderfully with roasted chicken, grilled sausages, or a crisp green salad for a light contrast. It’s perfect for busy weeknight dinners, potlucks, or even as a comforting side on holiday tables. For a seasonal twist, serve with roasted cherry tomatoes or a drizzle of balsamic glaze.

FAQs

Can I use frozen squash instead of fresh?
Yes, just thaw and drain thoroughly to prevent excess water from thinning the cheese sauce.

Can I make this vegan?
Swap dairy milk for oat or almond milk and use a vegan cheese blend. The texture will be slightly different but still delicious.

How do I reheat leftovers without losing creaminess?
Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of milk if needed.

Can I bake it instead of the stovetop?
Absolutely! Combine everything in a baking dish, top with cheese or breadcrumbs, and bake for 15–20 minutes at 375°F (190°C).