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.
VEGAN – Use a non-dairy milk, plant based butter, and dairy-free cheese to make this recipe dairy-free/vegan.
STORAGE – Store leftovers in an airtight container in the fridge for 3-4 days.
MAKE AHEAD – Prepare the butternut squash sauce up to 3 days ahead and store in an airtight container in the fridge. Rewarm over medium-low heat while you cook the pasta.
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