Butternut Squash Mac and Cheese

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Butternut Squash Mac and Cheese

Josh has been doing most of the cooking ever since we had our sweet baby, but he always asks me what he should make for dinner. Lately, my answer has been butternut squash. I’ve been on a butternut squash kick ever since we made the Maple Roasted Butternut Squash & Apple Salad. I could eat that salad every night, but I think Josh was starting to get sick of it. So instead, I suggested we make Butternut Squash Mac and Cheese. Josh was happy to hear my suggestion because he loves mac and cheese. We were both excited about this meal.

Butternut Squash Mac and Cheese Recipe

If you are a little skeptical about adding butternut squash to your mac and cheese. Don’t be. It makes the most creamy, flavorful mac and cheese ever! Josh roasted the butternut squash before pureeing it to bring out the best flavors. He used aged white cheddar and sharp cheddar cheese. He also added in chopped fresh rosemary and topped the mac and cheese with whole wheat breadcrumbs.

Easy Butternut Squash Mac and Cheese

This Butternut Squash Mac and Cheese is a great meatless main dish. It is comforting, filling, and delicious. We served it with a simple green salad and it made the perfect meal. You can also serve this mac and cheese as a side dish. It would be a great addition to your Thanksgiving feast. The fall flavors are incredible! Josh was happy my butternut squash obsession lead us to this tasty Butternut Squash Mac and Cheese recipe. It is going to be a fall favorite meal from now on.

More Mac and Cheese Recipes:

Best Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

The perfect mac and cheese recipe for fall!

5 from 10 votes
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour


  • 1/2 medium butternut squash peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • 1/2 pound elbow macaroni
  • 2 1/2 cups milk divided
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon fresh chopped rosemary
  • 1 cup aged white cheddar cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 3/4 cup whole wheat breadcrumbs


  1. 1. Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
  2. 2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
  3. 3. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
  4. 4. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.
  5. 5. Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
  6. 6. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.


Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. What a great idea – I am going to try this with the butternut squash sitting my counter the last few days just waiting for this dish!

  2. I have really been wanting to try something like this for a while now…butternut squash sounds like a perfect addition to mac n cheese. Need to make this for the fam!

  3. LOVE LOVE LOVE this. I made it for dinner tonight. I tried it before baking and it was so great. My one year old loved it too. I didn’t even need to add the cheese, but ofcourse I did! So much healthier too! Thanks for this awesome recipe.

  4. Great recipe! I made it gluten free by using GF pasta, rice flour, and crushed corn chex in place of the bread crumbs. I also was lazy so I just pierced the squash with a fork and roasted the entire thing in the oven and then just scooped out the insides instead of cutting it all up first. We’ll be making this one again.

  5. Hi! I’ve never made butternut squash before but I think this is the recipe that will make me try it! I was just wondering how many cups half a medium squash would equal? There are lots of different shapes and sizes of butternut squash at my grocery store and I have no idea how to pick one, and how big it should be. Thanks!

  6. Made this at the weekend, sooo delicious! Will be a new favourite in my house for sure. I used butternut pumpkin which I think is the same thing (I am in NZ so everything has a different name!)

  7. Yum! Made this for dinner tonight and it was a big hit. Used whole wheat noodles to make it even healthier. My 3 year old loved it and had no idea that it was a healthier version. Thanks for the recipe!

  8. This recipe actually makes enough sauce for a whole pound of pasta! I add chopped up cauliflower to the boiling pasta water and mix all in to add some more nutrients. This dish is a good meal all on its own.

  9. I just made this exactly as written and it was DELICIOUS! My six yr old who will not go near squash had seconds! Thanks for a great recipe- totally going into our ‘rotation’!

  10. About how much squash does 1/2 a butternut come out to? I’ve got frozen, puréed squash from last fall’s CSA take and I’d love to use some for this recipe!!

  11. I’ve been making this for awhile now. It’s very tasty. To speed up the process, I cook the squash in th microwave. I also used less cheese by using extra sharp cheese.

  12. Delicious! I added kale and roasted tomatoes from the garden. Also threw a Thai chili pepper (from the garden too) in with the squash purée. Yum!

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