Butternut Squash Mac and Cheese

This butternut squash mac and cheese is rich, creamy, cheesy, and full of flavor. Plus, it’s a great way to sneak some healthy vegetables into your favorite comfort food!

Butternut Squash Mac and Cheese Ingredients

These are the ingredients you’ll need to make butternut squash mac and cheese: 

• Pasta: This recipe calls for rotini pasta, but you can use whatever pasta shape you like (such as shells or elbow macaroni). 
• Butter and flour: The roux for the cheese sauce starts with equal parts butter and all-purpose flour. 
• Seasonings: Season the sauce with garlic powder, onion powder, dry mustard, nutmeg (optional), salt, and black pepper. 
• Milk: Two cups of milk ensures a smooth, rich, silky cheese sauce. 
• Butternut squash: Learn how to cook and mash the butternut squash in the instructions below. 
• Cheese: A blend of white and yellow Cheddar cheese creates a perfectly balanced flavor. 
• Bread crumbs: Use store-bought seasoned dry bread crumbs or make your own at home. 

How to Prepare Butternut Squash

This recipe calls for cooked and mashed butternut squash. Here’s how to prepare it at home: 

1. Preheat the oven to 400 degrees F (200 degrees C). 
2. Place squash, cut-side down, on a lined baking sheet. 
3. Roast squash in the preheated oven until soft, 40 to 50 minutes. 
4. Remove squash flesh from skin. 
5. Process squash in a food processor or with a potato masher until very smooth. 

How to Make Butternut Squash Mac and Cheese

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade butternut squash mac and cheese: 

1. Boil the pasta, drain, and return to the pot.  
2. Make the roux, then whisk the milk into the roux and cook until thick. 
3. Stir in the squash and cheese. Season with salt and pepper. 
4. Stir the sauce into pasta and transfer to a baking dish. 
5. Top with bread crumbs and bake until the topping is golden brown and bubbling. 

How to Store Butternut Squash Mac and Cheese

Store your leftover butternut squash and mac and cheese in an airtight container in the refrigerator for up to five days. We don’t recommend freezing this dish, as the noodles likely won’t thaw well. 

Allrecipes Community Tips and Praise

“So easy,” according to Scott Quinn. “I would make this again!! Girlfriend loved it. Served with sauteed pistachio crusted chicken breasts on the side!”

“Huge hit!” raves another reviewer Dana. “My 9 year old picky eater was concerned that he would taste the squash but he devoured it. We are all lactose intolerant so I made it with lactose free butter, cheese, and milk. Will absolutely be making it again!!”

“The squash makes the mac and cheese so much creamier,” says Kelly Lupo. “It's a great way to incorporate a vegetable. This will now be my go-to mac and cheese.”

Editorial contributions by Corey Williams