Macaroni and Cheese Stuffed Squash

Roasted squash stuffed with a super creamy mac and cheese made with cheddar and cream cheese.

When I see a squash my mind races with all the different ways I can stuff it and turn it into an edible bowl. Just about any type will work but I like acorn or kabocha best for this. They are the perfect shapes for stuffing and their mild flavor pairs well with anything you want to throw their way.

The squash gets roasted first halfway to done while you make the stovetop mac and cheese. One of the creamiest, easiest mac and cheese’s you will ever make from scratch. It comes together quickly with minimal ingredients including milk, cheddar cheese, cream cheese and an optional touch of mustard for flavor.

In case you didn’t know mustard and cheese love each other.

(If you don’t believe me try adding a very thin layer of yellow mustard to one slice of the bread when you make your next grilled cheese. It’s life-changing. One of the best things in the universe. Do it even if you don’t really like yellow mustard all that much. Just try it. For me.)

The squash gets filled with the mac and cheese, topped with bread crumbs and baked again until soft and tender with golden crunchy tops.

Serve them as a side or a vegetarian entree.

Either way they will wrap around you like a warm and cozy hug.

Macaroni and Cheese Stuffed Squash

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 servings as a side

Macaroni and Cheese Stuffed Squash

Roasted squash stuffed with a super creamy mac and cheese made with cheddar and cream cheese. A hearty and delicious side dish or vegetarian entree.


2 medium-ish acorn or kabocha squash
1 tablespoon butter
coarse salt and fresh black pepper
8 ounces elbow pasta
1 + 1/2 cups whole milk
4 ounces cream cheese (light is OK - fat free isn't)
1/2 teaspoon yellow or Dijon mustard
1 + 1/2 - 2 cups fresh shredded cheddar cheese
1 tablespoon seasoned bread crumbs


  1. Preheat oven to 400 degrees F. Cut the squash in half and clean out the seeds and pulp. Dot the butter over top and season with salt and pepper. Bake 25 minutes cut side up in a large roasting pan.
  2. Meanwhile cook the pasta in plenty of salted water according to package directions.
  3. While the pasta cooks in a small saucepan warm the milk over medium heat, when you see whisps of steam rising off it turn heat down to medium-low and add cream cheese. Break the cream cheese apart and whisk until melted and smooth.
  4. Stir in mustard then add cheddar. Stir and/or whisk until cheddar is completely melted. Stir in 1/2 teaspoon salt and a few cracks of black pepper. Remove from heat.
  5. Add the drained pasta to the cheese sauce and stir until pasta is completely coated. Divide evenly among the squash and sprinkle bread crumbs over the top.
  6. Bake an additional 20-25 minutes until squash is tender. Serve immediately.

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