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Butternut squash mac and cheese in a bowl.
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5 from 61 votes

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!
Cuisine American
Method Stovetop
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 395kcal
Author Yumna Jawad


  • 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
  • teaspoon cayenne pepper
  • 2 cups vegetable broth
  • 1 cup milk
  • 2 cups shredded cheddar cheese


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  • 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, and cook until the mixture is fragrant, 5 more minutes.
  • Add the vegetable broth 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 the sauce is smooth and creamy. Then whisk in the milk until well combined.
  • Fold the cooked pasta and shredded cheese into the pureed sauce and stir to combine.



This recipe has been updated to use extra cheddar cheese instead of gruyere.
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.
  • Use other types of cheese in place of cheddar if you'd prefer.


Calories: 395kcal | Carbohydrates: 42g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 491mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8019IU | Vitamin C: 16mg | Calcium: 364mg | Iron: 1mg