Butternut Squash Mac and Cheese
Updated Sep 24, 2026
Creamy butternut squash mac and cheese made with elbow macaroni, cheddar, and blended squash for a veggie-packed twist. An easy 30-minute one-pot dinner.
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I first got the idea for this butternut squash mac and cheese when I had a little bit of butternut squash soup left in the fridge. It wasn’t enough for another bowl, so I stirred some into mac and cheese to see what would happen. I ended up liking the squash in the cheese sauce so much that I started making it that way even when I didn’t have leftover soup. I’ve made this butternut squash mac and cheese recipe plenty of times since, and I don’t really think of it as a “healthy mac and cheese” or a way to hide vegetables. I just like the squash in there.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I first made butternut squash mac and cheese because of that leftover butternut squash soup, but once I started making it from scratch, getting the sauce right for pasta took a few rounds of testing. I started with less broth, and the squash puree tightened up so much after blending that it was hard to stir the macaroni back in. More broth went too far the other direction and stayed loose even after the cheese melted. Two cups of broth with one cup of milk gave me enough liquid to blend the squash smoothly and still end up with an actual mac and cheese sauce.
I tested the seasoning without the mustard powder and cayenne too. That version wasn’t bad, but the squash tasted sweeter and the cheddar kind of sat on top of it instead of everything tasting like one sauce. The mustard powder helped with that, and the cayenne gave it just enough of a little something in the background. I’m only using ¼ teaspoon, so it never turned spicy.
I played with the amount of cheddar last. I assumed more would make it better, but once I pushed it past two cups, the cheese completely took over and I could barely taste the butternut squash anymore. Two cups was where I still got plenty of cheddar flavor without losing the reason I was making butternut squash mac and cheese in the first place.
Happy Cooking!
– Yumna
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Butternut Squash Mac and Cheese Ingredients
- Butternut squash: You’ll need to peel it, scoop out the seeds and pulp, then cube it. Read all my tips on how to cut butternut squash. Or, use pre-cut or frozen squash! Just cut down any large chunks first. You can also use a pie pumpkin, because it has a similar flavor.
- Pasta: I use elbow macaroni here because it’s easy to stir through the thick sauce. You can also use shells, rotini, orecchiette, or any pasta shape you like.
- Cheddar cheese: Shred the cheese from a block if you can; it usually melts more smoothly than pre-shredded cheese. Sharp cheddar is a good choice if you want the cheese flavor to stand out against the squash.
- Sauce base: Yellow onion, garlic, unsalted butter, vegetable broth, and milk. Dice the onion and mince the garlic before you start cooking. Use unsalted butter and low-sodium vegetable broth so you have more control over the salt. Chicken broth works, too. I recommend whole milk for a rich sauce, but 2% also works.
- Seasonings: You’ll also need mustard powder, cayenne pepper, salt, and black pepper. If you don’t like heat, just skip the cayenne.
How to Make Butternut Squash Mac and Cheese
These step-by-step photos walk you through how to make Butternut Squash Mac and Cheese. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Butternut Squash Mac and Cheese recipe below
1. Add the squash and seasonings
Add the diced onion to the melted butter in a large skillet. Cook, stirring occasionally, until softened. Stir the cubed squash, garlic, salt, pepper, mustard powder, and cayenne into the onions. Cook until the garlic and spices are fragrant.
2. Blend the butternut squash until smooth
Pour in the vegetable broth and bring it to a boil. Let the squash cook until a fork slides easily into the pieces, about 10 minutes. Take the skillet off the heat and use an immersion blender to smooth out the squash mixture. Once there are no chunks left, whisk in the milk.
3. Fold in the pasta and cheese
Add the cooked macaroni and shredded cheddar to the squash sauce. Keep the heat low as you gently fold everything together.
4. Stir until combined
Continue stirring until the cheddar has melted and the sauce coats the pasta evenly. Serve while the sauce is still loose and creamy.
Recipe Video Tutorial
This recipe for mac and cheese with butternut squash has been slightly modified from the video to use butter instead of oil, cheddar cheese instead of gruyère, and a little less broth. Both versions work, and you can follow along with similar steps!
Full Butternut Squash Mac and Cheese Recipe
Butternut Squash Mac and Cheese Recipe
Video
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons butter
- 1 small onion diced
- 3-4 cups butternut squash peeled and cubed
- 1 garlic clove minced
- ½ teaspoon salt plus more for salting pasta
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 cups low sodium vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the onions and cook until softened, 5 minutes.
- Add the butternut squash, garlic, salt, black pepper, mustard powder, and cayenne pepper. Cook until the mixture is fragrant, 5 more minutes.
- Pour the vegetable broth into the skillet. Bring to a boil and cook until the butternut squash is fork-tender, about 10 minutes.
- Blend the squash mixture with a hand immersion blender until the sauce is smooth and creamy. Whisk in the milk until well combined.
- Fold in the cooked pasta and shredded cheese. Stir until the pasta is well-coated and the cheese has melted smoothly into the sauce.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Broccoli: Fold in 1–2 cups of cooked, well-drained broccoli florets with the pasta. Cut them small so they’re easy to scoop up with the macaroni. Cauliflower works, too!
- Baby spinach: Stir 2 cups into the hot squash sauce after adding the milk. Let it wilt before adding the pasta and cheese.
- Toasted breadcrumbs: For some crunch on your butternut squash macaroni and cheese, toast ½ cup panko in 1 tablespoon butter in a separate skillet until golden. Sprinkle it over individual servings so it stays crisp.
Recipe Tips
- Use a skillet with plenty of room. It needs to hold the squash sauce and a full pound of cooked pasta, with enough space to stir without spilling.
- Cook the pasta just to al dente. It will soften a little more in the warm sauce, so start checking it on the earlier side of the recommended cooking range on the package.
- Turn down the heat before adding the cheese. The sauce should be hot but no longer boiling. Stir gently over low heat so the cheddar melts without becoming grainy.
- Keep the blender head submerged. This helps prevent splatters. If the sauce is too shallow to cover the blade guard, transfer it to a deeper, heat-safe container before blending.
Serving Ideas
- Mains: I like serving this mac and cheese alongside beef tenderloin roast, grilled chicken drumsticks, or roasted chicken with garlic and herbs.
- Salads: If I’m serving the pasta as the main dish, I’ll add a fall harvest salad, kale pear salad with candied walnuts, or classic Caesar salad on the side.
- Sides: For another vegetable on the table, try green beans with almonds, air fryer broccoli, or roasted sweet potatoes.
Troubleshooting
The squash may need more cooking time, or the blender may have missed a few pieces. Before adding the milk, check a chunk with a fork. If it’s firm, cook the squash a little longer, adding a splash of broth if the pan is getting dry. If it’s already soft, blend again until smooth.
Too much heat can cause the cheese to separate. Remove the skillet from the heat and gently stir in a splash of milk; this may help, though a separated sauce may not become completely smooth again. Next time, let the squash mixture stop bubbling before folding in the cheddar.
The pasta absorbs liquid as it sits, and the sauce thickens as it cools. To loosen your butternut mac and cheese, stir in milk a tablespoon at a time over low heat until it reaches the consistency you want.
Comments
Can I make it a day early and reheat it? Will this effect the creaminess?
Yes, you can make it ahead of time! I recommend making the mac and cheese, refrigerating it, and reheating in a covered baking dish in the oven at 350ºF until warmed through. Hope that helps!
Hello! Curious how you would adjust for frozen butternut squash! Thanks in advance 😊
Hi there! You can use frozen butternut squash, you just need to let it thaw first.
This week I pureed a butternut – how could I incorporate it into this recipe?
You can just use it in place of the the diced butternut squash! I would add 1/2 the amount of pureed butternut squash (1.5-2 cups) and follow the directions as instructed, with a much shorter cook time after adding the vegetable broth. Adjust the sauce to taste before folding in the pasta and cheese. Enjoy!!
Made this recipe twice, both times for my adult children & grandchildren. Really tasty & healthy Mac’n Cheese recipe. I chose to freeze it the second time. To reheat will put in the oven a short time with extra cheese to melt on top. Thank you for this tasty recipe.
Yay, so happy your family loves it! Thank you so much, Sandra!!
Squash is not my favorite vegetable; however, I made this recipe and loved it! I added some yellow mustard and used low-sodium chicken broth. It was delicious! Thank you for such a tasty dish. Now I can enjoy squash!
Yay, so happy you found a way to enjoy seasonal squash!
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