This Butternut Squash Mac and Cheese is the ultimate cozy comfort food, combining creamy cheddar and parmesan cheese with the warm, savory flavor of butternut squash. Topped with golden, crispy breadcrumbs and baked until bubbly, it’s a delicious fall-inspired twist on classic mac and cheese that the whole family will love.

All the amazing cheesiness of regular mac & cheese, plus the warm, fall flavors of butternut squash. This recipe is so delicious.

I’ve seen a lot of versions of butternut squash mac and cheese.

Usually, they replace the cheese entirely for butternut squash. They call it a “healthier” version of mac & cheese.

This isn’t one of those.

Because I don’t think mac & cheese needs to be replaced or made healthier. I think it’s perfectly delicious as is.

Instead, this recipe adds butternut squash to really elevate the flavor. It gives the mac & cheese a burst of warm, fall flavor. It also adds plenty of nutrients, like vitamin C and fiber.

And it’s just a fun spin on a traditional mac.

I love that this recipe is also totally family friendly too. I don’t believe in sneaking or hiding veggies into your kids’ meal – it can create negative associations.

But, I love finding fun and creative ways to use veggies and tell them about it. And this recipe definitely fits that bill.

My 2 year old loves it. I hope you and yours do too!

Why You’ll Love This Butternut Squash Mac & Cheese

This recipe has got all the flavor and comfort of regular mac & cheese, with a delicious fall twist.

If you’re looking for new or unique ways to use squash in the fall, this is such a fun one. Butternut squash adds a little depth of flavor to traditional mac & cheese.

Plus, you get all the nutrition benefits of butternut squash: vitamin A, vitamin C, and fiber.

This is a cozy, delicious, and comforting fall recipe that’s perfect for make ahead meals or to serve to guests for holidays.

How to Make Butternut Squash Mac and Cheese

Prepare ingredients

Prepare your ingredients to make this Butternut Squash Mac and Cheese. You’ll need: butternut squash, vegetable broth, elbow pasta, olive oil, all-purpose flour, cheddar cheese, parmesan, garlic powder, onion powder, breadcrumbs, salt and pepper.

Cook the squash

Preheat the oven to 375 F.

Bring a large pot of water to a boil. Add the chopped squash and cook for about 5-10 minutes, until fork tender.

Blend

Using a slotted spoon, place the butternut squash in a large blender (leave the boiling water on the stove as you’ll add the pasta to it soon).

Add 1/2 cup of the vegetable broth and blend until smooth. Set aside.

Prepare the sauce

Add the olive oil and flour to the pot over medium heat. Stir well to create a roux. Add the blended butternut squash to the pot and stir well. Bring to a boil and then turn the heat down to a simmer.

Cook pasta

Add elbow pasta to the boiling water and cook for about 5-7 minutes. Pour cooked pasta into a large baking dish.

Add the broth & cheese

Add the remaining 1 cup of vegetable broth, cheddar cheese, 1/4 cup of the grated parmesan cheese, garlic powder, onion powder, salt and pepper to the pot. Stir constantly, until melted and smooth.

Pour over pasta

Pour the sauce over the pasta in the baking dish.

Stir gently

Stir gently so that the pasta is evenly covered by the sauce (it may look like a lot of sauce for the pasta but it will cook down!)

Prepare the breadcrumbs

In a small bowl, combine the breadcrumbs, remaining 1/4 cup parmesan cheese, salt, and pepper. Sprinkle on top of the pasta.

Bake

Bake Butternut Squash Mac and Cheese in the preheated oven for 20-25 minutes, until the top is golden.

Garnish

Optional: top Butternut Squash Mac and Cheese with parsley for a pop of color.

Let cool & serve

Scoop with a serving spoon and serve.

Enjoy!

Enjoy this Butternut Squash Mac and Cheese for a delicious dinner or lunch.

If You Love This Butternut Squash Mac and Cheese, Try These

Ingredients You’ll Need

Butternut squash: If you can’t find fresh, frozen will work perfectly fine. Just make sure to cook it until it’s fork tender.
Vegetable broth: The broths adds moisture to the mac. I use a low sodium version.
Elbow pasta: The best traditional mac shape! You can use any other small pasta shape though too.
Olive oil: Oil will be part of the roux.
All-purpose flour: The small amount of flour in this recipe is used to create a roux that helps thicken the sauce.
Cheddar cheese: While it is more tedious, I highly recommend using a block of cheddar cheese and shredding yourself vs. using pre-shredded cheese. It’ll melt much better. If shredding by hand is too much of a headache, try throwing in a food processor.
Parmesan cheese: This adds a delicious umami, salty flavor to both the sauce and golden top.
Spices: You’ll need onion powder and garlic powder.
Breadcrumbs: Plain breadcrumbs are great here. Panko works too and will give a thicker texture.

Butternut Squash Mac and Cheese Tips

Making the sauce: I recommend using a large, powerful blender like this to blend the sauce. You may want to let it cool slightly before blending, as some blenders don’t work as well with very high heat.
Cooking tips: It will seem like you have a lot of sauce for the pasta – this is good! The sauce will cook down while in the oven, leaving just the right amount.
Storage: Store Butternut Squash Mac and Cheese in an airtight container in the fridge for 3-4 days.

Frequently Asked Questions

Sharp cheddar is a great choice because its stronger flavor balances the slightly sweet, nutty flavor of butternut squash. Parmesan adds a salty, savory flavor and works especially well in the breadcrumb topping.

Butternut squash mac and cheese can be served as a main dish or side. For a complete meal, pair it with a simple green salad, roasted vegetables, chicken, salmon, or another favorite protein.

Yes. Assemble the mac and cheese in the baking dish, cover and refrigerate it, and bake when you’re ready to serve. If baking it straight from the refrigerator, it may need a few additional minutes in the oven.

A cheese sauce can become grainy if the heat is too high when the cheese is added. Keep the heat relatively low and stir the cheese in gradually until it’s melted and smooth. Freshly shredded cheese also tends to melt more smoothly than pre-shredded cheese.

Course: Dinner, Lunch

Cuisine: American

Butternut Squash Mac & Cheese

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Sammi Brondo

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Prep Time 30

Cook Time 1

Total Time 1 30

Ingredients

1 1/4 lb butternut squash roughly chopped (about 3 cups)
1 1/2 cup low sodium vegetable broth divided
12 oz elbow pasta about 5 cups cooked
1/4 cup olive oil
1/4 cup all-purpose flour
8 oz cheddar cheese shredded
1/2 cup grated parmesan cheese divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup breadcrumbs
Salt
Pepper

Instructions

Preheat the oven to 375 F.
Bring a large pot of water to a boil. Add the chopped squash and cook for about 5-10 minutes, until fork tender.
Using a slotted spoon, place the butternut squash in a large blender (leave the boiling water on the stove as you’ll add the pasta to it soon). Add 1/2 cup of the vegetable broth and blend until smooth. Set aside.
Add elbow pasta to the boiling water and cook for about 5-7 minutes. Drain, rinse, and pour the pasta into a 9×13 baking dish. Set aside.
Add the olive oil and flour to the pot over medium heat. Stir well to create a roux. Add the blended butternut squash to the pot and stir well. Bring to a boil and then turn the heat down to a simmer.
Add the remaining 1 cup of vegetable broth, cheddar cheese, 1/4 cup of the grated parmesan cheese, garlic powder, onion powder, salt and pepper to the pot. Stir constantly, until melted and smooth.
Pour the sauce over the pasta in the baking dish. Stir gently so that the pasta is evenly covered by the sauce (it may look like a lot of sauce for the pasta but it will cook down!)
In a small bowl, combine the breadcrumbs, remaining 1/4 cup parmesan cheese, salt, and pepper. Sprinkle on top of the pasta.
Bake in the preheated oven for 20-25 minutes, until the top is golden.

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Butternut Squash Mac and Cheese