Butternut Squash Mac and Cheese is a creamy, cheesy, lightened up version of your childhood favorite. A simple and quick recipe that makes a delicious weeknight dinner for the fall. Kid-friendly, mom-approved. Gluten-free, vegan friendly.
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Why You’ll Love This Recipe
- Less cheese, extra veggies and a celebration of fall flavors!
- Both kids and adults love this one – and there are some sneaky added vegetables!
- Use your favorite gluten-free pasta such as Banza, Barilla, Ancient Harvest, Aldi, or Jovial.
- Transform it into a vegan mac and cheese recipe with a few ingredient swaps.
- No baking necessary for this homemade butternut mac and cheese.
Recipe Ingredients
The cheesy butternut squash sauce provides extra nutrients and it’s a great way to get some added vegetables into an otherwise traditional mac and cheese. Here’s a quick look at what we need:
- butternut squash – look for a whole butternut squash (about 2-3 pounds) at the grocery store. To prep the fresh squash, peel and discard the seeds, then use a sharp knife to cut into small cubes. Two large sweet potatoes are a great sub for the squash. TIP: If short on time, you can use a 15-ounce can of butternut squash puree or pumpkin puree (not pumpkin pie filling) instead.
- low sodium broth – feel free to use vegetable or chicken broth, whichever you prefer.
- milk of choice – I would go for a creamy option like full fat oat milk if possible, which keeps this recipe nut free, but you can use almond milk, cashew milk, coconut milk, or regular dairy milk.
- macaroni pasta – gluten-free, whole grain or regular pasta will all work. I prefer a short-grain pasta like cavatappi, pipe rigate, or shells.
- butter or ghee – use whatever you have on hand, or swap it out for plant-based butter or olive oil if making the recipe vegan.
- goat cheese – totally optional, but the goat cheese adds a nice tang. Swap it out for cream cheese instead.
- onion powder, garlic powder, salt – for extra umami flavor. You could also add fresh sage, smoked paprika, or a pinch of cayenne pepper for even more pop of flavor.
- cheese of choice – I like to use a mix of different cheeses. I typically go for Colby jack, sharp cheddar cheese and gouda, but a few more cheesy favorites include white cheddar or parmesan cheese. For vegan butternut squash mac, use your favorite vegan cheese and add 1-2 tablespoons nutritional yeast for an extra cheesy flavor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
The butternut squash sauce makes this mac n’ cheese recipe extra creamy in the best way. It combines the sweetness of the squash and cheesy flavor into a bowl of goodness. Here are the step-by-step instructions:
Make the Butternut Squash Puree
For the pasta, bring a large pot of salted water up to a boil.
In a medium saucepan over medium heat, add the cubed butternut squash, broth, and milk. Bring to a simmer then reduce heat to low. Cover and cook until squash is tender, about 10-12 minutes.
Add the cooked butternut squash mixture, including all liquid, into a blender or food processor, and purée until smooth. Or use an immersion blender.
Cook Pasta
Meanwhile, add the pasta to the large pot of boiling water. Cook according to package instructions, minus 1 minute. You want the pasta to be al dente. Drain in a colander.
Make the Butternut Squash Cheese Sauce
In the large pot that was used to cook the pasta, melt butter over medium heat, then add the squash purée. Add goat cheese, onion powder, garlic powder and salt. Stir until combined and the goat cheese is melted.
Then, add the tapioca starch (if using) and stir until smooth. Add shredded cheese and pasta into the pot with the sauce, gently stirring until combined.
Serve
Scoop mac and cheese into bowls, garnishing with black pepper, breadcrumbs and parsley, if desired. Enjoy!
Best Cheese for Mac n Cheese
I come from a family who gets pretty particular about mac & cheese, so I know the cheese really matters. With this healthy butternut squash version, I used a blend of Colby jack, sharp cheddar and gouda.
When combining cheese flavors, I recommend one of the varieties to be sharp or medium cheddar.
If you are dairy-free, you could certainly sub a dairy-free cheese. I bet it would work wonders.
TIP: Buy a block of cheese and grate it at home. Store-bought shredded cheese contains anti-caking agents, which can create lumps in your sauce and prevent it from ever getting smooth.
Serving Suggestions
This butternut mac and cheese is a great healthy alternative to when you’re craving mac and cheese but want something a little bit lighter. I love to serve it with a delicious fall salad like Pomegranate Pear Salad or Cranberry Almond Salad for weeknight dinner.
Nothing beats cozying up to a bowl of warm mac and cheese with butternut squash on a cold fall night. Comfort food at its finest.
Serve this as a Thanksgiving side dish, too! It’ll be a crowd pleaser.
How to Store & Make Ahead
Leftover butternut mac and cheese will keep in an airtight container in the fridge for up to 4 days.
Reheat in 30-second intervals in the microwave or in a large skillet over medium heat on the stove. If the pasta looks a little dry, add a splash of milk to add back some moisture.
Make Ahead: The sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge until you are ready to add the cooked macaroni.
More Butternut Squash Recipes You’ll Love:
If you make this Butternut Squash Mac and Cheese recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Butternut Squash Mac and Cheese
Ingredients
- 4 cups butternut squash, peeled, seeded and cut into 1″ cubes
- 1 cup low sodium broth, vegetable or chicken
- 1 cup milk of choice*
- 1 lb macaroni pasta– whole grain, gluten-free, your pick (I used cavatappi shape)
- 2 tablespoon butter or ghee**
- 4 oz goat cheese, can omit if you dislike
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/2 TBS tapioca starch, optional but adds thickness
- 6 oz shredded cheese, about 1 1/2 cups– choose your favorite. I used part colby, part gouda
- Black pepper, breadcrumbs, parsley, for serving
Instructions
- Blend squash: For the pasta, fill a large pot with water and bring to a boil. In a medium saucepan over medium heat, add the cubed butternut squash, broth, and milk. Bring to a simmer then reduce heat to low. Cover and cook until squash is tender – test with fork. This should take about 10-12 minutes. Once squash is tender add squash mixture, including all liquid, into a blender and purée until smooth. Or use an immersion blender.
- Cook pasta: Meanwhile, add the pasta to large pot of boiling water. Cook according to package instructions, but 1 minute less than fully cooked. You want the pasta to be slightly undercooked, or al dente. Drain in colander and set aside.
- Make cheese sauce: In the large pot that was used to cook the pasta, add butter or ghee. Melt over medium heat then add the squash purée. Add goat cheese, onion powder, garlic powder and salt. Stir until combined and goat cheese is melted. Then add tapioca starch (if using). Stir until smooth. Add shredded cheese and pasta into pot with sauce, gently stirring until combined.
- Serve: Scoop mac and cheese into bowls, garnishing with black pepper, breadcrumbs and parsley, if desired. Enjoy!
Video
Recipe Notes:
Nutrition Information
Post updated November 2023 with more information. Originally published November 2017, same delicious recipe!
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