Get ready to fall in love with the ultimate comfort food makeover! This Creamy Butternut Squash Mac and Cheese is velvety, golden, and bursting with cozy flavor. It marries the nostalgic creaminess of classic mac and cheese with the naturally sweet, earthy notes of roasted butternut squash.

What makes this mac a must-try? It's sneakily packed with veggies, comes together in under an hour, and is fabulous for picky eaters and grownups alike. Creamy, cheesy, and satisfyingly rich, it's perfect for chilly weeknights, potlucks, or anytime you crave a better-for-you comfort classic.

Inspired by my family's obsession with all things autumn, this dish is now a staple at our dinner table. Trust me, one bite and it could become your new favorite, too!

Butternut Squash Mac and Cheese - Dreamy & Creamy

Why You'll Love This Recipe

Sneaky way to add more veggies without anyone noticing-perfect for kids or picky eaters
Rich, creamy texture and real cheese flavor meet the natural sweetness of butternut squash
Easy to make ahead and reheat for quick lunches or busy weeknights
Versatile enough for entertaining or comforting weeknight dinners
Lighter than traditional mac and cheese but just as satisfying

Key Ingredients for Creamy Butternut Squash Mac and Cheese

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

This golden veggie gives the mac and cheese its signature creaminess and a subtle sweetness that pairs beautifully with sharp cheese. For best results, peel and dice the squash into evenly sized cubes so they cook uniformly. You can roast fresh squash for the best flavor or use frozen pre-diced squash to save time-just be sure to thaw and drain well. In a pinch, canned butternut squash puree can also be substituted, though it may make the sauce slightly looser.

Cheddar Cheese

Sharp cheddar brings classic mac-and-cheese zing and boldness to balance the squash. Choose a good-quality block and grate it yourself-the pre-shredded versions are coated in anti-caking agents and won't melt as smoothly. You can swap in white cheddar, a blend of cheeses, or even smoked gouda for a fun twist. Avoid mild cheddar if you want robust flavor.

Pasta

Elbow macaroni is the traditional pick, but any short, sturdy pasta like shells, fusilli, or rotini works perfectly. Cook your noodles just until al dente; they'll absorb a bit more sauce after mixing, which keeps them from getting mushy. For a gluten-free version, use your favorite gluten-free macaroni.

Milk

Whole milk (or 2%) helps achieve luxurious creaminess in the cheese sauce. For a richer flavor, you can substitute half-and-half or add a splash of cream. If you need to go dairy-free, try unsweetened soy or oat milk, but note that the sauce may taste slightly different and be less rich.

Nutmeg

A pinch of freshly grated nutmeg is the secret to deep, warm undertones that enhance the natural sweetness of squash and cheese. Don't skip it-it makes the sauce taste extra cozy! Ground nutmeg works in a pinch, but fresh-grated is best. For more warmth, a touch of cayenne or smoked paprika is delicious, too.

Creamy Butternut Squash Mac and Cheese cooking process

Instructions for Creamy Butternut Squash Mac and Cheese

See recipe card below for full list of measurements, ingredients, and instructions.

Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Toss the diced squash in a little olive oil and a pinch of salt. Spread evenly on a baking sheet lined with parchment. Roast for 25 minutes or until fork-tender and slightly caramelized on the edges. This deepens the squash flavor and brings out its sweetness.

Cook the Pasta

While the squash is roasting, bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until just al dente. Drain and set aside. Drizzle with a touch of olive oil to prevent sticking, if desired.

Sauté the Onion and Garlic

Heat 2 tablespoon olive oil in a large saucepan over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.

Blend the Squash Sauce

Transfer the roasted squash, sautéed onion and garlic, and milk to a blender or use an immersion blender right in the pot. Puree until perfectly smooth and creamy. Pour the smooth squash mixture back into the saucepan over low heat.

Melt in the Cheese

Add butter, grated cheddar, Parmesan, Dijon mustard, nutmeg, salt, and pepper to the squash mixture. Stir gently until the cheese melts and the sauce is silky and glossy. Taste and add more salt or a pinch of cayenne if you like a little heat.

Combine and Serve

Add the drained pasta to the sauce and stir well to coat every noodle. If the sauce seems too thick, add a splash more milk. For a golden, crunchy topping: transfer to a greased baking dish, sprinkle with panko, and broil for 2-3 minutes until bubbly and browned.

Spoon into bowls, garnish with fresh parsley, and enjoy right away!

Recipe Variations

Make It Vegan

Craving dairy-free mac? Swap the cheese for your favorite plant-based cheddar and Parmesan, use vegan butter, and choose unsweetened oat or soy milk. The squash base makes it ultra-creamy, so you won't even miss the dairy.

Gluten-Free Goodness

Use your favorite gluten-free pasta to make this dish totally gluten-free! Just cook until barely al dente, as these noodles tend to soften quickly. Check that your Dijon mustard and breadcrumbs are gluten-free, too.

Add Greens or More Veggies

Boost the nutrition by stirring in a few handfuls of baby spinach, steamed broccoli, or roasted cauliflower florets in the final step. The creamy cheese sauce ties all the veggies together perfectly.

Spice It Up

Add a pinch of cayenne pepper or smoked paprika to the cheese sauce for a gentle kick. You can also sprinkle in some red pepper flakes or use pepper jack cheese to turn up the heat.

Protein-Packed Version

Stir in cooked, shredded chicken, crumbled bacon, or white beans before adding the pasta for a heartier meal. This is perfect for satisfying bigger appetites or making leftovers go further.

Serving Suggestions

For an all-in-one cozy meal, serve this Creamy Butternut Squash Mac and Cheese alongside a crisp green salad dressed with lemon vinaigrette or tangy apple cider vinaigrette. Garlic bread or warm, buttery rolls are perfect for soaking up extra sauce. Top each bowl with a sprinkle of chopped parsley, extra cheese, or a dusting of paprika for a pop of color!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a saucepan over medium-low heat, adding a splash of milk if the sauce has thickened. To freeze, allow to cool completely and transfer to freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating-note that the texture may be slightly softer after freezing.

Frequently Asked Questions About Creamy Butternut Squash Mac and Cheese (FAQ)

Q: Can I use frozen butternut squash?

A: Absolutely! Just thaw, drain, and pat dry before roasting. It cooks a bit faster than fresh, so check for doneness after 18-20 minutes.

Q: Is this recipe kid-friendly?

A: Yes! Kids love the creamy texture and cheesy flavor. The squash blends in seamlessly for extra nutrition without any complaints.

Q: Can I make this ahead of time?

A: This dish keeps and reheats beautifully. Prepare it up to a day ahead and reheat gently before serving-just add a splash of milk to bring back the creamy texture.

Ready for a new comfort food favorite? This Creamy Butternut Squash Mac and Cheese is the ultimate cozy meal-creamy, craveable, and packed with hidden veggies. Give it a try, and don't forget to leave a comment or rating if you loved it!