Mac and cheese is one of those comfort meals I'll never get tired of, and since I love butternut squash too, this butternut squash mac and cheese combines the best of both worlds. It's a cozy bowl of nostalgia that's creamy, cheesy, and perfectly balanced with the natural sweetness of roasted squash and the sharp flavor of cheddar. Ready in about 40 minutes, it makes an easy weeknight dinner or a warm, crowd-pleasing side for the holidays.
I love making this version when I want comfort food that still feels light and nourishing. I usually make baked mac and cheese for every holiday, but this year I'm switching things up with butternut squash. It blends right into the sauce, giving it a velvety texture without needing heavy cream, and a hint of nutmeg and paprika adds cozy warmth. It's a great way to sneak in some extra veggies, and the mix of cheddar, Gouda, and Parmesan keeps that classic, cheesy flavor we all love.
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Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Boil 12 ounces of elbow macaroni until al dente. Reserve ½ cup of pasta water before draining. Melt 1 tablespoon of butter, add diced shallot, and cook 2-3 minutes. Stir in minced garlic for 30 seconds.
Step 2
Add 2 cups of cubed butternut squash, spices, and 1 cup of broth.
Step 3
Simmer 10-12 minutes until tender.
Step 4
Use a blender or immersion blender to puree the sauce. Return sauce to low heat.
Step 5
Stir in the milk, cheddar, Gouda, and Parmesan.
Step 6
Stir until creamy.
Step 7
Toss in cooked pasta, adding reserved pasta water as needed for texture. Enjoy!
Sarah's Top Tips
- Adjust the thickness of the sauce. Stir in a little extra broth or a splash of milk until it reaches your desired creaminess. Let the sauce simmer for a few extra minutes so it can reduce and thicken naturally.
- Add more flavor. Go for sharp or aged cheddar for a bolder, more complex taste that balances the sweetness of the squash.
- Add a crispy topping: Transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and a little extra cheese, and bake at 375°F for 10-15 minutes until golden and bubbly on top.
- Shred your own cheese: Skip the pre-shredded kind, which often has anti-caking agents that keep it from melting smoothly. Grating cheese fresh from the block gives you a creamier, silkier sauce.
Serving Suggestions
I love serving this butternut squash mac and cheese as a cozy side during the holidays because it pairs so nicely with glazed ham or roasted turkey. The creamy sauce and hint of sweetness from the squash complement savory main dishes perfectly. It's also one of my favorite easy dinners with air fryer whole chicken and a side of maple brussels sprouts. Whether it's part of your Thanksgiving spread or a weeknight meal, it always feels comforting and homemade.
Storage & Reheating
Fridge: Store any leftover butternut squash mac and cheese in an airtight container in the refrigerator for up to 4 days.
Freezer: If you want to freeze it, let it cool completely first, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and stir well to combine.
Reheating: When reheating, warm it gently on the stove or in the microwave, adding a splash of milk or broth to bring back that creamy texture.
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Butternut Squash Mac and Cheese
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Ingredients
- 12 ounces noodles, cavatappi, elbows, rigatoni, shells
- 1 tablespoon butter
- 1 small shallot, diced
- 2 small cloves garlic, minced
- 2 cups butternut squash, cubed
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup chicken or vegetable broth
- ¾ cup milk
- 1 cup shredded sharp cheddar cheese
- ½ cup Parmesan cheese
- ½ cup Gouda , or Havarti cheese
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.12 ounces noodles
- In a medium pot, melt butter over medium heat. Add shallot and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds.1 tablespoon butter, 1 small shallot, 2 small cloves garlic
- Add cubed squash, spices, and broth. Stir, bring to a boil, then reduce to a simmer. Cook until squash is fork-tender (about 10-12 minutes).2 cups butternut squash, ½ teaspoon paprika, ¼ teaspoon nutmeg, ½ teaspoon salt, ½ teaspoon black pepper, ¾ cup chicken or vegetable broth
- Use a blender or immersion blender and blend until smooth.
- Return the sauce to the pot over low heat. Stir in the milk and cheeses until melted and smooth.¾ cup milk, 1 cup shredded sharp cheddar cheese, ½ cup Parmesan cheese, ½ cup Gouda
- Add cooked pasta and toss to coat. If needed, use a splash of reserved pasta water to loosen the sauce.
Sarah's Tips
- Protein boost: add shredded chicken, turkey, or crispy bacon bits.
- Extra veggies: stir in spinach, peas, or roasted broccoli.
- Make ahead: Blend the sauce up to 3 days ahead and store it in the fridge.
- If you're using a stand blender: Let the sauce cool slightly before blending, and never fill the blender more than halfway. Hold the lid with a kitchen towel and blend in small batches to avoid hot steam from building up and causing splatters.
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