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Looking for a cozy, healthier twist on classic mac n cheese? This Butternut Squash Macaroni and Cheese recipe combines the creamy richness of traditional mac & cheese with the natural sweetness of butternut squash. The result? A comforting, healthier dish that’s equal parts indulgent, nutritious, and deliciously flavorful – and it’s super easy to make!
“This skinny butternut squash mac and cheese is so delicious! I love that it’s comfort food you don’t have to feel guilty about eating! Can’t wait [to] make this one again! : )”
– KELLEY
Update: This recipe was originally published in February 2015. I made updates to the post below to include more information about making macaroni and cheese with butternut squash on the stove top.
Hi, friends! Totally random – but, kind of totally relevant – question for you: how do you feel about sneaking veggies into dishes – think: zucchini rice and zucchini brownies. If I’m being completely honest, the idea kind of appalled the culinary-purist in me. But, as it turns out, I was oh-so wrong. And adding vegetables (specifically butternut squash) to your recipes (especially macaroni and cheese) is the BEST decision you can ever make in life.
Table of Contents
- About this butternut squash macaroni cheese
- Ingredients for this butternut squash mac n cheese recipe
- How to make mac & cheese with butternut squash
- FAQs: frequently asked questions
- Can I use frozen butternut squash for mac & cheese?
- What is the best cheese for butternut squash cheese sauce?
- How do I make the cheese sauce creamy without making it too thick or greasy?
- Can I use a different pasta shape for butternut squash mac & cheese?
- What can I add to butternut squash mac n cheese to make it a complete meal?
- How can I get a crispy topping for mac and cheese with butternut squash?
- Can I make this butternut squash mac n cheese recipe ahead of time?
- Serving butternut squash mac cheese
- Storing leftovers
- More cheesy pasta recipes!
- Butternut Squash Mac and Cheese
About this butternut squash macaroni cheese
Butternut squash macaroni and cheese (or simply butternut squash mac cheese) is a flavorful, vibrant take on the beloved classic mac and cheese.
Featuring roasted cubes of butternut squash seamlessly blended with white cheddar cheese and parmesan cheese to form a beautifully silky smooth, gooey, creamy, cheesy sauce that perfectly clings to cooked macaroni noodles. The addition of the squash not only enhances the dish’s flavor, but it also adds extra nutrients and a bold hue.
Whether you’re craving comfort food or looking to get more veggies into your diet, this rich, decadent, yet sneakily healthier butternut squash mac dish delivers on both fronts.
If you love butternut squash, be sure to check out these delicious recipes next: Butternut Squash Mash recipe, Butternut Squash Pasta with Sage, Butternut Squash Risotto recipe, Roasted Butternut Squash Soup,
Why you’ll love this recipe
This mac n cheese with squash offers the best of both worlds: creamy cheese sauce and the earthy, naturally sweet taste of butternut squash. It’s the perfect combination for a fall-inspired meal, but you’ll want it all year round. Here’s why:
- A Better Comfort Food Option. This butternut squash mac & cheese lightens up the classic without sacrificing flavor. The caramelized cubes of butternut squash add sweetness along with a nutrish twist!
- Easy to Make in One Pot with Simple Ingredients. Unlike other overly-complicated recipes, this butternut mac n cheese is straightforward to prepare. With just one pot and a few common ingredients—like pasta, cheese, and butternut squash—you can whip up a comforting meal in under an hour.
- Perfect for All Ages. Kids and adults alike love cheesy macaroni, and this mac & cheese with butternut squash is no exception. The natural sweetness of the squash pairs beautifully with the creamy cheese sauce, making it a family-friendly dish that even most picky eaters will enjoy. If you’re looking for more kid-friendly favorites, check out this spaghetti o’s recipe next.
- Customizable to Your Taste. This recipe serves as a great template to customize. Whether you prefer sharp yellow cheddar, creamy fontina, or a melty blend of cheeses, you can easily adjust the flavors to suit your preference. Add extra spices or fresh herbs to make it uniquely yours.
- An Impressive Yet Simple Dish. If you’re looking to impress guests or family members, this butternut squash pasta dish will do the trick. It’s elegant, yet easy to prepare, and offers a beautiful balance of cheesy goodness with creamy, mild squash.
Ingredients for this butternut squash mac n cheese recipe
To make this indulgent yet nutritious butternut squash mac n cheese, you’ll need:
- Macaroni. Elbow macaroni is the classic choice for mac and cheese, offering a perfect shape to hold the creamy sauce. Swap: Any small dry pasta like cavatappi or shells also works well. And whole wheat pasta is a nutritious alternative that pairs great.
- Unsalted Butter. Provides a rich foundation for sauteing the aromatics.
- Onion. Yellow onion adds a mild sweetness and depth to the butternut squash mac n cheese sauce, balancing the richness of the cheese.
- Butternut Squash. Squash adds a natural sweetness and velvety texture, making the cheese sauce irresistibly creamy. Look for peeled and diced squash if you want to save time on prep. If not, be sure to select a squash that’s heavy for its size with smooth skin.
- Ground Nutmeg. Introduces a warm, aromatic flavor.
- Dried Thyme. Lends an earthy, savory note to the butternut squash cheese sauce.
- Smoked Paprika. Adds a subtle smokiness to the dish.
- Half-and-Half. Helps create a smooth, creamy sauce without being overly rich.
Swap: If you want a lighter alternative, use low-fat milk. - Vegetable or Chicken Stock. Opt for low-sodium versions to control the salt content. And, avoid stocks with added preservatives for a cleaner flavor.
- Kosher Salt and Ground Black Pepper. To enhance all the flavors.
- White Cheddar Cheese. Sharp white cheddar offers a bold, tangy flavor that contrasts beautifully with the sweetness of the squash. Be sure to buy a block and grate it yourself, because those pre-grated cheeses won’t melt smoothly.
- Parmesan Cheese. Provides a nutty, savory depth to the cheddar in your macaroni. Buy a block of Parmesan and grate it fresh for maximum flavor.
Recipe variations
- Vegan Butternut Squash Mac & Cheese. Swap out the butter and dairy-based cheeses for plant-based alternatives. Use coconut oil or vegan butter and vegan cheese (like cashew cheese, almond-based cheese, or nutritional yeast) for a rich, cheesy flavor. You can also use non-dairy milk (almond, oat, or soy milk) for the creamy base. Just make sure the vegan cheese melts well!
- Spicy Squash Mac Cheese. Incorporate spices like cayenne pepper, red chili flakes, or a dash of hot sauce into the cheese sauce for an extra kick.
- Baked Butternut Squash Macaroni Cheese. After mixing the pasta and cheese sauce, transfer the mac and cheese to a baking dish. Top with panko breadcrumbs, a little extra Parmesan, and bake at 375°F for 15-20 minutes or until the top is golden and bubbly.
- Butternut Squash Mac n Cheese with Bacon or Pancetta. Fry up some crispy bacon or pancetta and either stir it into the macaroni and cheese or sprinkle it over the top for a salty, savory contrast to the sweetness of the squash.
- Squash Mac & Cheese with Roasted Garlic. Roast a head of garlic along with the butternut squash to enhance the dish’s savory profile.
- Gluten-Free Butternut Mac. The cheese sauce itself is naturally gluten-free, so just substitute the traditional macaroni pasta with a gluten-free pasta (like brown rice or quinoa pasta).
Got leftover macaroni noodles? Put them to good use in this recipe for Healthy Tuna Pasta Salad.
Follow these expert chef tips for the best results!
- Use a Good Quality Sharp Cheddar. Cheese is the heart of any mac and cheese recipe. Sharp white cheddar has a bold, tangy flavor that cuts through the sweetness of the squash, but you can use any melty cheese you love. Just opt for a high-quality block and grate it yourself.
- Experiment with Pasta Shapes. Different pasta shapes will affect the presentation of your mac & cheese with butternut squash. Try using cavatappi, shells, or specialty small pasta shapes with curves and ridges that hold onto the cheese sauce.
- Balance the Sweetness with Spices. Ground nutmeg, smoked paprika, and dried thyme are perfect for complementing the squash’s sweetness and rounding out the flavors.
- Use Half-and-Half for the Creamiest Sauce. Half-and-half (a mixture of milk and cream) strikes the perfect balance between richness and lightness, giving the butternut squash sauce a smooth texture without being too heavy.
- Gently Simmer the Sauce. Be careful not to rapidly boil the butternut squash and cream sauce. You want the mixture to be at a rapid simmer before you reduce the heat to a gentle simmer.
- Cook the Squash until Very Tender: You need to cook the butternut squash until it is extremely tender or it won’t puree into a rich, smooth sauce.
- Cook the Pasta to Al Dente. Overcooked macaroni will absorb too much sauce and become mushy. Be sure to cook the pasta 1-2 minutes less than the package instructions – it will continue to cook once mixed with the sauce.
- Add Cheese in Batches. Make sure the heat under the pot is on low and add the cheese in small batches, stirring in between each addition.
- Reserve Some Pasta Cooking Water. Before draining the pasta, scoop out a cup of the cooking water and set it aside. The starchy pasta water will help thin the cheese sauce if it becomes too thick.
- Add Fresh Herbs for Brightness. Fresh herbs like thyme, chives, and/or parsley provide freshness and complexity.
Step-by-step photos: making this recipe at home
(Scroll down for the detailed measurements and instructions in the printable butternut squash mac n cheese recipe card at the bottom of the page.)
FAQs: frequently asked questions
Can I use frozen butternut squash for mac & cheese?
Yes, frozen butternut squash cubes work just fine for this butternut squash mac n cheese recipe. Since the squash is already prepped and ready to go, it can also save you time. Just make sure to thaw it thoroughly and drain any excess moisture before adding it to the pot. Just keep in mind, fresh roasted squash will provide a deeper flavor and better overall texture.
What is the best cheese for butternut squash cheese sauce?
For the best tasting butternut squash mac n cheese recipe, you should use a blend of at least two different cheeses. However, the more types of cheese you use, the more flavor add:
- Sharp Cheddar: Cheddar is a staple in American-style mac n’ cheese. It melts easily and produces an appealing cheese pull. Both yellow and white cheddar work beautifully!
- Parmesan: Freshly grated parmesan is another staple in most macaroni recipes. It adds a delicious slightly nutty and salty flavor.
- Smoked Gouda: Gouda is extremely creamy in texture. It’s perfect if you are looking for a more “adult” flavored macaroni.
- Fontina: Rich fontina is semi-soft and creamy in texture with a buttery, sweet flavor.
- Gruyère: Swiss Gruyere melts smoothly with a slightly nutty taste.
- Mozzarella: Fresh mozzarella is mild in texture and melts beautifully! Plus, it pairs well with all cheeses.
- Pepper Jack: Semi-soft pepper jack is a derivative of Monterey Jack. It’s flavored with sweet peppers and habañero chilies for a spicy kick.
- Colby Jack: Mild, semi-soft Colby Jack cheese is a classic combination of Colby and Monterey Jack cheeses.
- Brie: Soft-ripened Brie cheese has a smooth interior that adds an incredibly creamy texture and opulent taste.
- Goat Cheese: Also known as chèvre, goat cheese is creamy with a unique, slightly tangy taste.
Pro-tip #1: Make sure you purchase a good quality cheese and freshly grate or shred the cheese yourself! Do not purchase pre-shredded cheese as it has anti-caking agents and preservatives that prevents it from melting properly.
Pro-tip #2: Use at least one cheese with a good melting property (low protein and high moisture content). This will ensure your macaroni is creamy with plenty of ooey gooey glory!
How do I make the cheese sauce creamy without making it too thick or greasy?
To get a creamy cheese sauce for your mac & cheese with butternut squash, make sure you use a combination of half-and-half and a good-quality, melty cheese like sharp cheddar.
The key is to gradually add cheese to the cream and squash sauce, and avoid overcooking the sauce. If the sauce gets too thick, add some of the reserved pasta cooking water to thin it out until you reach your desired consistency.
Can I use a different pasta shape for butternut squash mac & cheese?
You sure can! While elbow macaroni is the classic choice, you can definitely use a small pasta shape you love. Any shape with plenty of crevices, nooks, and crannies to catch and hold the creamy sauce work great. Just keep in mind that different pasta shapes may slightly alter the cooking time, so be sure to check the pasta as it cooks.
My favorite dry, small pastas to use in this recipe include cavatappi, fusilli, conchiglie (shells), campanelli, orecchiette, rotini, radiator, farfalle, and rigatoni.
Healthy-tip: If you’re looking to make this butternut squash mac n cheese recipe even healthier, use whole what elbow macaroni. Or, if you are looking for a gluten-free option, gluten-free pasta works great, just be sure to cook it for a shorter amount of time.
What can I add to butternut squash mac n cheese to make it a complete meal?
To turn this recipe for butternut squash mac & cheese into a more filling meal, you can add your favorite veggies – sautéed spinach, kale, or peas works especially great here. For protein, try mixing in rotisserie chicken, cooked and crumbled sausage, or crispy bacon. Below are some additions you can try to make your dish more flavorful and even more satisfying:
- Broccoli or Cauliflower: Steam, blanch or roast the vegetables and then finely chop them before stirring them into the sauce.
- Spinach or Arugula: Add a couple handfuls of baby spinach or fresh arugula right into the sauce and stir until its slightly wilted.
- Frozen Peas or Edamame Beans: Rinse the peas or beans under how water to thaw and drain before adding.
- Cooked Corn: Steam, roast or grill corn on the cob and remove the kernels from the cob. Stir the corn into the sauce. Alternatively, you can blanch or steam frozen corn kernels.
- Roasted Red Peppers: Drain and finely chop a roasted bell pepper or two!
- Tomatoes: Drain a can of diced tomatoes or use a can of
- Caramelized Onions: Give your macaroni an adult upgrade and stir in rich caramelized onions made in the oven.
- Mushrooms: Sauté or roast fresh mushrooms and then slice or finely chop them before adding them to the sauce.
Pro-tip: Keep in mind, if you plan on adding a lot of vegetables, you will also need to increase the amount of sauce!
How can I get a crispy topping for mac and cheese with butternut squash?
If you prefer your mac & cheese with a crispy, crunchy topping, simply mix breadcrumbs (panko works best) with a little melted butter and Parmesan cheese. Transfer your butternut mac to a well-greased casserole dish and sprinkle the topping over the top. Transfer the whole thing to the oven and bake at 350°F for about 15-20 minutes, or until the top is golden brown. You can even broil it for the last 1-2 minutes for extra crunch.
Can I make this butternut squash mac n cheese recipe ahead of time?
Yes, you can make this dish ahead! There are actually two different ways you can go about this:
- Butternut Cheese Sauce (recommended). Prepare the mac and cheese sauce only and refrigerate the sauce for up to 2 to 3 days. When ready to enjoy, reheat the sauce on the stovetop, cook the macaroni noodles, and stir them together. Serve and enjoy!
- Butternut Squash Mac and Cheese. Prepare the cheese sauce and macaroni; then, stir them together. Refrigerate it for up to 2 days. When ready to serve, add the squash mac and cheese to a casserole dish and bake in a 350°F oven for about 20-25 minutes, or until it’s heated through.
What are you waiting for? Get into the kitchen and eat yourself skinny with this butternut squash mac n cheese recipe! Until next week, friends, cheers. To macaroni with a healthy makeover.
Cheyanne
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More cheesy pasta recipes!
Butternut Squash Mac and Cheese
Equipment
- 2 Large Pots
- 1 Colander
- 1 Immersion Blender or Stand Blender
Ingredients
- 1 Pound Elbow Macaroni (or small dry pasta of choice)
- 2 TBS Unsalted Butter
- 1 small Yellow Onion – grated (about scant 2/3 cup)
- 1 1/4 Pound Butternut Squash – peeled and 1/2-inch dice (about 3 1/2 to 4 cups or 16 ounces diced squash)
- 1/2 scant tsp EACH: Ground Nutmeg, Dried Thyme, and Smoked Paprika
- 1 ½ Cups Half-and-Half
- 1/2 Cup Low-Sodium Vegetable or Chicken Stock
- to taste Kosher Salt and Ground Black Pepper
- 1 ½ heaping Cups Grated Sharp White Cheddar Cheese (about 4 oz.) (SEE NOTES)
- 1/3 heaping Cup Finely Grated Parmesan Cheese – plus more for serving
- Optional Garnishes Fresh Thyme, Scallions, and/or Parsley
Instructions
- Boil Water for Pasta: Bring a large pot of water to a boil.
- Meanwhile, Sauté Onions and Butternut Squash: While water is coming to a boil, heat the butter in a separate large pot over medium heat. Once the butter melts, add the onion and cook for 2-3 minutes, stirring occasionally. Add in the butternut squash and season with nutmeg, thyme, paprika, 1 teaspoon salt, and a scant ½ teaspoon pepper. Cook, stirring, for 2 minute.
- Add Liquids and Cook the Squash: Add in the half-and-half and stock. Increase the heat to medium-high and bring to a simmer (DO NOT BOIL). Once simmering, immediately reduce the heat to maintain a gentle simmer. Cover the pot and cook until the squash is extremely tender, about 20-22 minutes. Turn off the heat underneath the pot.
- While the Squash is Cooking, Boil the Macaroni: Once the water is boiling, generously season it with salt. Then, add the pasta and cook to al dente according to package directions. Drain the pasta, reserving at least ½ cup of the pasta water, and set both aside.
- Puree Butternut Squash Sauce: Once the squash is tender, use an immersion blender to puree the squash and stock mixture until the ingredients are completely smooth and creamy. (Note: Alternatively, you can transfer the squash mixture to a stand blender in batches and puree until smooth. Once the squash is pureed, return it to the pot.)
- Add Cheeses, Adjust to Tate: Turn heat to low and add both cheeses to the butternut squash sauce gradually – 1 handful at a time – and whisking until smooth between each addition of cheese. Taste the sauce and adjust for seasoning with salt and pepper.
- Add Cooked Macaroni Noodles: Add the cooked pasta to the butternut squash sauce and stir until the pasta is completely coated and combined with the sauce. Add some of the pasta water if the sauce is too thick.
- Serve Butternut Squash Mac n Cheese: Ladle the mac and cheese into individual serving bowls and garnish with fresh herbs and more parmesan if using. Enjoy immediately!
Video
Notes
- Squash. To save time on prep, purchase already peeled and cubed butternut squash from the grocery store. You need roughly 16 ounces (1 pound) of diced squash. (You can find peeled and diced squash in the produce section of most major grocery stores.)
- Cheddar Cheese. Make sure you purchase a good quality, sharp cheddar cheese for this recipe. And, shred the cheddar yourself using the large holes of a box grater! Pre-shredded cheese has anti-caking agents and additives that prevent the cheese from smoothly melting. I used a sharp aged white cheddar; however, you can use any good-melting cheese. (See the post for a full list of cheeses to use!)
- Parmesan cheese. Use the small holes on a box grater or use a food processor to finely grate the parmesan cheese.
- Make in advance. The butternut squash cheese sauce can be prepared a day in advance and stored in an airtight container in the refrigerator. (See the post for full details on preparing the recipe in advance, storage tips and freezing instructions.)
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Kelley
This skinny butternut squash mac and cheese is so delicious! I love that it’s comfort food you don’t have to feel guilty about eating! Can’t wait make this one again! : )
Julie
Amazing!!! I used gluten free Rotini – and used evaporated milk in place of half-n-half. The gf pasta was only 12 ounces and doesn’t cook up as much as regular – so this was very saucy!! We all loved it with a side of broccoli.
Cheyanne
Hi Julie,
Your substitutions sound absolutely delicious!! I’m thrilled you all enjoyed the recipe! Thank you so much for coming back and letting me know how everything went over! Cheers!
Julie
Great flavored in this mac n cheese, Cheyanne! I did half with bacon, half without (bacon for the meat eating man!)
Gina Bean MN
“is team of the half and half ” should read “IN PLACE OF!”
Gina Bean MN
Cheyanne, you are too çute for words. I love butternut squah, but refuse to to do anything fat free – chemically sensitive. So I used unsweetened almond milk is team of the half and half; and since it’s just my husband and I, I halved the recipe. I’m with you, add in veggies wherever I can, so roasted asparagus and mushrooms were added. Never had it with bacon before, so that was awesome! The only other change I made was substituting cottage cheese buzzed in my Nutribullet, since I don’t care much for ricotta.
In my years on the planet, I learned to read through an entire recipe before preparing, since a couple of times, I cooked something wrong, missed a step, or left out an important ingredient. I had a teacher who told us in high school to read through the entire test before starting. He said in college, a professor told his class the same thing; not many did, and came to the end, where it said “You do not have to take this test, just turn it in blank at the end of hour.”
I love this version! Thanks!
Cheyanne Bany
Gina, first of all thank you so much for the kind comment! AND for giving this recipe a try! I absolutely LOVE all of your substitutions and additions! Next time I make this, I am definitely going to be trying the “Gina-fied” version! I adore your story about one of your high school teachers – that is classic! I bet all the kids who didn’t bother to read all the way through are STILL regretting that decision! (<-- I am still giggling). I am so thrilled you liked this butternut squash mac and cheese, and I am so happy that you took this recipe and made it your own! I live for comments like yours! Thank you for making my day! Cheers and warm wishes for a beautiful day! 😉
Matt
This is amazing, love the flavors!
Cheyanne Bany
Thank you so much for coming back and leaving a review, Matt!