Butternut Squash Mac and Cheese

The first time I made butternut squash mac and cheese, it wasn’t exactly on purpose. I had a roasted squash left over from Sunday dinner, a cupboard of elbow pasta, and that craving — a very specific one — for something warm and mellow and creamy, but not overly heavy. The squash was soft and caramel-colored, sweet in that earthy roasted kind of way. I remember stirring it into the pan with bubbling cheese and thinking, “Ah.. that’s it.” And when I took the first bite — still standing at the counter, spoon in hand — it was that perfect mix: cozy, familiar, with just something a little new. The sort of thing you don’t need to tell anyone is a little healthier, because they’ll just go back for more anyway.

Why You’ll Crave It

• Combines comfort food richness with real, nourishing ingredients (yes, there’s a whole squash in your dinner…)
• The roasted squash adds this subtle nutty sweetness that makes the cheese sauce deeper, more interesting
• A perfect cozy dish that doesn’t leave you feeling overly full or weighed down
• Great for meal prep — reheats like a dream, maybe even better the next day
• Kids love it, adults love it, and honestly it just makes your kitchen smell amazing

The first time I made this, I ended up eating a big bowl of it straight from the pot, just standing barefoot in my kitchen window. No regrets.

What You’ll Need

• Elbow macaroni: 8 ounces, or any short pasta you love — cooked just slightly al dente
• Butternut squash: 1 medium, peeled, seeds scooped, and cubed small (roast it if you can)
• Butter: 3 tablespoons, unsalted (makes everything velvety)
• Garlic: 2 cloves, minced — not too much, just enough warmth
• Milk: 1 cup, whole milk is best here, cold from the fridge is fine
• Cream cheese: 4 ounces, suggests creaminess without being overwhelming
• Shredded cheddar: 1 cup — a sharp kind gives the most flavor
• Parmesan cheese: ½ cup, grated — for that salty, savory edge
• Nutmeg: ¼ teaspoon — just a pinch brings out the sweetness of the squash
• Salt and pepper: To taste, but don’t be shy with either

Easy How-To

Roast or Boil the Butternut Squash

Preheat your oven to 400°F and roast the cubed squash with a little olive oil and salt for about 30 minutes — turning once — until fork-tender and caramelized at the edges. If you’re short on time, boiling it works too, about 15 minutes. But trust me… roasting adds so much more heart to the final thing.

Cook Your Pasta

Salt your boiling water generously (I always say it should taste like the ocean). Cook pasta until just shy of done — it’ll cook a little more once everything comes together.

Start the Cheese Sauce with a Roux

In a saucepan, melt the butter over medium heat. Add the garlic, let it soften just a bit, then stir in 2 heaping tablespoons of flour. Cook it for a minute, whisking gently, until it starts to smell warm and nutty. Slowly pour in the milk and stir constantly until thickened.

Blend in the Cheeses and the Squash

Pull it off the heat. Add cream cheese first — it melts easiest when it’s not boiling. Then toss in the cheddar, Parmesan, nutmeg, salt, pepper. Stir until it’s glossy and luscious. Now add your cooked squash — you can mash it in by hand or use an immersion blender for a silkier sauce.

Mix Pasta and Sauce

Combine the pasta and sauce in a big bowl or pot, and fold it together gently. If it’s looking too thick, splash in a bit more warm milk. It should hug the noodles, not drown them or clump.

Optional Step: Bake for Goldenness

Not necessary, but doing this turns it into something extra special. Pour the mac and cheese into a buttered dish, top with a handful more cheddar and maybe some breadcrumbs, then slide it into a 350°F oven for 20 minutes or so — bubbly edges, golden cheesy top. Sigh-worthy.

Good to Know

• Kids honestly have no idea there’s squash in this. Mine call it “the golden cheese pasta”… and who am I to correct them?
• Half-mashing the squash keeps little golden flecks in the sauce, which looks very lovely, and kind of rustic.
• You can absolutely stir in peas, cooked spinach, or crispy bacon at the end — makes it feel more like dinner-dinner, if you know what I mean.

Serving Ideas

• Serve with a crisp green salad (arugula or spinach works beautifully — peppery greens balance the richness)
• Top with extra grated cheese and freshly cracked pepper to finish
• Or with roasted broccoli or Brussels piled on top for a little contrast

Top Tricks

• If you’re roasting your squash, do it ahead and keep it in the fridge — makes weeknight prep a breeze
• Use block cheese you grate yourself — pre-shredded kind can make the sauce grainy sometimes
• If it gets too thick on the stove, a splash of pasta water or more milk thins it right back out

Frequently Asked Questions

Can I use frozen butternut squash?

Yes, absolutely! Just thaw it completely first, and either mash if soft or roast to bring out more flavor before mixing it in.

Is this butternut squash mac and cheese vegetarian?

It sure is, as long as your cheeses don’t contain animal rennet (some Parmesan does, so just check labels if it’s important to you).

Can I make this ahead?

Yes, and it holds up really well. You can build the whole dish a day ahead, keep it in the fridge, then bake it off just before serving.

How do I reheat it without drying it out?

Warm it gently on the stove or in the microwave, and add a splash of milk to loosen the sauce as it warms.

Could this be made as a vegan dish?

Sure! Swap the dairy with your favorite plant-based versions — oat milk, vegan butter, and cashew cheese would be lovely. The squash still brings so much richness on its own.