Two mug bowls of the butternut mac and cheese recipe

Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is a lightened version of the recipe but with added servings of vegetables and less cheese - it's creamy and comforting!
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
Calories: 497kcal
Author: Yumna Jawad


  • 8 ounces elbow macaroni
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 garlic clove minced
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper
  • 3-4 cups butternut squash peeled and cubed
  • 1 1/2 cup vegetable broth
  • 1 cup milk
  • 1 cup shredded gruyere cheese or other cheese
  • Chopped parsley for serving


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. 
  • Heat the olive oil in a large skillet over medium low heat. Add the onions and sauté until translucent, then add the butternut squash, minced garlic, mustard powder and cayenne pepper, and cook for a few more minutes.
  • Add the vegetable broth and milk to the skillet, bring to a boil and cook until the butternut squash is fork tender, about 10 minutes.
  • Blend all the ingredients using a hand immersion blender until sauce is smooth and creamy. Alternatively, you can transfer the ingredient to a blender and blend.
  • Fold the cooked pasta and shredded cheese into the pureed sauce and stir to combine. Stir in extra milk if you'd like to adjust the consistency.
  • Sprinkle with chopped parsley, if desired and serve warm.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge, but the consistency is best on the first day. 
Freezing Instructions: You can freeze mac and cheese by placing it in a casserole dish and covering it with foil or placing into a freezer safe container. Thaw it in the fridge before reheating in the oven.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it gluten-free, you can use any gluten-free pasta of your choice.
  • To make the sauce more creamy, you can add some milk instead of some of the pasta water. 
  • Use other types of shredded cheese in place of gruyere you'd prefer.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.


Calories: 497kcal | Carbohydrates: 65g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 158mg | Potassium: 758mg | Fiber: 4g | Sugar: 13g | Vitamin A: 11669IU | Vitamin C: 24mg | Calcium: 491mg | Iron: 2mg