Creamy Butternut Squash Mac and Cheese

Mac and cheese has always been the ultimate comfort food in my family, but over the years I’ve learned how to give it a nourishing twist without losing its creamy magic. Enter: butternut squash mac and cheese. The naturally sweet, velvety squash creates a luscious sauce that coats every bite of pasta, while reducing the need for loads of cheese or cream. I first discovered this trick while visiting a Tuscan farmhouse, where squash was pureed into pasta sauces for a rich texture. Since then, it’s become one of my favorite ways to sneak extra vegetables into dinner while still pleasing picky eaters. This dish is cozy, golden, and irresistible—perfect for weeknights, potlucks, or even a healthier Thanksgiving side.

How to Make Butternut Squash Mac and Cheese

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 cups milk (dairy or unsweetened almond milk)
• 1 cup vegetable broth
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 8 oz elbow macaroni (or pasta of choice)
• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 tablespoons butter
• Optional topping: breadcrumbs toasted in olive oil

Instructions

1. Preheat oven to 400°F (200°C). Spread squash cubes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 25–30 minutes until tender.
2. Cook pasta according to package directions until al dente. Drain and set aside.
3. In a saucepan, sauté onion in butter until soft. Add garlic and cook for 1 minute.
4. Add roasted squash, milk, broth, mustard, smoked paprika, salt, and pepper. Simmer 5 minutes.
5. Blend mixture with an immersion blender (or transfer to blender) until smooth and creamy.
6. Stir in cheddar and Parmesan until melted into sauce.
7. Combine sauce with pasta. Transfer to a baking dish, sprinkle with toasted breadcrumbs if desired, and bake for 15 minutes until golden and bubbly.

Tips for Success

• Roast squash for maximum flavor depth—it’s sweeter than boiling.
• Use sharp cheddar for the best cheesy flavor balance.
• Make it vegan by swapping in plant-based cheese and oat milk.
• For a baked finish, top with crispy breadcrumbs mixed with herbs.
• Double the batch—this reheats beautifully for meal prep.

Why Butternut Squash Mac and Cheese Works

This recipe is a beautiful blend of indulgence and nourishment. Butternut squash, high in vitamins A and C, brings creaminess without heavy cream, while sharp cheddar ensures that classic mac and cheese flavor remains. Dijon mustard and smoked paprika enhance depth, balancing sweet, savory, and smoky notes. Unlike traditional mac and cheese, which can feel heavy, this version is light yet satisfying, making it family-friendly and weeknight-appropriate. It’s a dish that truly bridges the gap between wholesome eating and pure comfort food.

Nutrition & Storage Table

Why This Butternut Squash Mac and Cheese Is Perfect for Families

This dish is secretly packed with veggies, making it ideal for kids and picky eaters. The sauce looks and tastes just like classic mac and cheese but sneaks in a full serving of butternut squash. Parents love it for its nutrition, kids love it for its creaminess, and everyone agrees it’s comfort food at its finest.

Creative Variations of Butternut Squash Mac and Cheese

• Greens boost: Stir in sautéed kale or spinach.
• Protein power: Add cooked chicken, turkey, or chickpeas.
• Gourmet twist: Mix in Gruyère or fontina cheese.
• Holiday side: Sprinkle with pecans and crispy sage for a festive touch.

FAQs About Butternut Squash Mac and Cheese

If you make this butternut squash mac and cheese, share your thoughts in the comments below—I’d love to know if it became a family favorite at your table!

Butternut Squash Mac and Cheese

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• Author: Chef Sofia
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Creamy butternut squash mac and cheese with sharp cheddar and Parmesan—a healthy twist on comfort food.

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Ingredients

Scale 1x2x3x

1 medium butternut squash, cubed

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

2 cups milk

1 cup vegetable broth

1 tsp Dijon mustard

½ tsp smoked paprika

1 tsp salt

½ tsp black pepper

8 oz elbow macaroni

1 ½ cups sharp cheddar cheese

½ cup Parmesan cheese

2 tbsp butter

Optional: breadcrumbs for topping

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Instructions

1. Roast squash until tender

2. Cook pasta al dente

3. Sauté onion and garlic in butter

4. Blend squash with milk, broth, mustard, and spices

5. Stir in cheddar and Parmesan

6. Combine with pasta and bake with breadcrumbs until golden

Notes

Roast squash for best flavor

Easily made vegan with plant-based swaps

Freezer-friendly

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Course, Side Dish
• Method: Stovetop + Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 360
• Sugar: 6g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 35mg

Final Tips

Don’t be shy with the cheese—a little sharp cheddar goes a long way against the sweetness of squash. Always roast your squash instead of boiling; it deepens flavor and prevents a watery sauce. For serving, garnish with a sprinkle of fresh thyme or crispy sage for a restaurant-worthy finish.