Butternut Squash Mac and Cheese
Updated Aug 21, 2025
Butternut Squash Mac and Cheese is made with fresh butternut squash, elbow macaroni is super creamy, and the 2 cups of shredded cheese still keep it cheesy.
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Make a side of butternut squash mac and cheese!
I didn’t grow up eating butternut squash mac and cheese, but once I tried it, it stuck. The first time I made it was on one of those nights when I wanted comfort food but didn’t want to feel sluggish after. It surprised me how well the squash blends into the sauce, and it is still cheesy enough that my kids eat it like it’s the real deal.
Now it’s become one of those “in between” dinners for me. When I don’t want straight veggies but also don’t want a heavy bowl of mac and cheese, butternut squash mac and cheese hits the middle ground.
Happy Cooking!
– Yumna
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! You can also use a pie pumpkin, because it has a similar flavor.
- Elbow macaroni: You can also use shells, rotini, orecchiette, or any pasta shape you like.
- Onion and garlic: I recommend a yellow onion.
- Vegetable broth: Cooking the squash in vegetable broth instead of water adds a lot more flavor. Chicken broth works, too.
- Milk: I recommend whole milk for a rich sauce, but any kind works.
- Cheese: I recommend grating your own cheese so it melts smoothly. (Bagged cheese has powder on it to keep it from clumping)
- Butter: Unsalted butter gives you more control over the flavor of the recipe. If you only have salted butter, reduce the amount of salt you add.
- Seasonings: Salt, pepper, mustard powder, and cayenne pepper.
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!
How to Make Butternut Squash Mac and Cheese
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, 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.
Serving Ideas
- Salads: Fall Harvest Salad, Kale Pear Salad with Candied Walnuts, Classic Caesar Salad
- Sides: Green Beans with Almonds, Air Fryer Broccoli, Roasted Sweet Potatoes
- Mains: Beef Tenderloin Roast, Grilled Chicken Drumsticks, Roasted Chicken with Garlic & Herbs
FAQs
Store leftovers in an airtight container in the fridge for 4–5 days. Reheat in the microwave or on the stovetop over medium-low heat; add a splash of broth to loosen the sauce if needed. You can also reheat the mac and cheese in a covered baking dish in the oven at 350ºF until warmed through.
Yes! Freeze it in an airtight container or a tightly covered casserole dish for up to 3 months. Let it thaw in the refrigerator, then reheat according to the instructions above.
More Squash Recipes
- Roasted Butternut Squash Soup
- Butternut Squash Risotto
- Butternut Squash Noodles
- Kousa (Stuffed Squash)
- Baked Butternut Squash Fries
- Butternut Squash Quinoa Salad
- Cinnamon Roasted Butternut Squash
- Butternut Squash Lasagna
This Butternut Squash Mac and Cheese recipe was published on November 7, 2019. It has been updated with new photos and a slightly modified recipe using 2 cups of cheddar cheese instead of gruyere and a little less broth.
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 350ยบF until warmed through. Hope that helps!
Hello! Curious how you would adjust for frozen butternut squash! Thanks in advance ๐
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 Macโn 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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