Maple & Butternut Squash Mac ‘N Cheese

Pasta / Recipes with Maple Syrup

Recipe — Maple & Butternut Mac "N" Cheese
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 1 onion, finely chopped
  • 1/2 butternut squash, peeled and cubed
  • 2 tablespoons butter
  • 1/4 cup maple syrup (preferably dark for its robust taste)
  • 1 cup milk, warmed
  • 1 lb macaroni
  • 1 cup orange cheddar cheese, grated
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup mozzarella, grated


  1. In a saucepan over medium heat, sauté onion and squash in butter.
  2. Add maple syrup, and stir 1 minute before adding the milk. Simmer 5 minutes.
  3. Meanwhile, in a large pot of salted boiling water, cook macaroni until al dente. Drain and return pasta to the pan.
  4. In a blender, purée squash and onions into a smooth sauce.
  5. Pour over macaroni, add cheddar and paprika, and season with salt and pepper.
  6. Mix well, transfer into a buttered casserole dish, sprinkle with mozzarella, and broil for a few minutes until cheese is golden.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.