Butternut Squash Mac and Cheese for the Ultimate Fall Comfort Food Fix

Last Updated on December 1, 2025 by Souhail

I’ll never forget the first time I made butternut squash mac and cheese on a chilly October evening in my tiny New York kitchen. The leaves had just turned that fiery mix of gold and crimson, and I was craving something creamy, comforting, and… a little lighter than my usual cheddar bomb of a mac. That’s when this butternut squash version entered my life — and changed the game completely.

With its velvety, cheesy sauce made naturally rich by puréed roasted squash, this dish gives you all the comfort of classic mac and cheese, but with a wholesome twist. It’s still decadent (we’re definitely not skipping the cheese), but it feels fresher, silkier, and packed with a subtle sweetness that balances out the sharpness of the cheddar. Plus, the color is straight-up sunshine.

Butternut squash mac and cheese is perfect for a cozy weeknight dinner, meal prep lunches, or a crowd-pleasing side dish for holiday gatherings. It’s a comfort food that sneaks in a serving of veggies without anyone noticing. And the best part? It’s super customizable.

Why I Keep Coming Back to This Butternut Squash Mac and Cheese

This isn’t your average orange pasta. It’s the kind of dish that makes you feel like you’re indulging, while still sneaking in some nutrients and seasonal veggies. It strikes that sweet spot between healthy-ish and downright delicious. Here’s why it totally works:

• Naturally Creamy Texture: Roasted butternut squash blends up silky smooth, creating a velvety sauce that clings to the pasta without needing tons of cream or butter.
• Balanced Flavor: The mild sweetness of squash plays so well with sharp cheddar or nutty Gruyère. Add a pinch of garlic, thyme, and mustard, and the flavor is deeply layered without being heavy.
• Secret Veggie Boost: It’s a comfort food dish that also gets you a serving of vegetables. Ideal for picky eaters (yes, including toddlers and teens).
• Totally Customizable: Go full vegan with plant-based cheese and milk, or gluten-free with chickpea pasta. You can also add mix-ins like sautéed spinach, caramelized onions, or even crispy bacon.
• Make-Ahead Friendly: The sauce can be made and stored in advance. Just heat and toss with pasta for a quick weeknight dinner or lunch meal prep.

Want more cozy squash goodness? You’d probably love my Roasted Butternut Squash Soup — it’s another favorite in my fall rotation!

How To Make This Recipe

Butternut Squash Mac and Cheese Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Creamy, comforting, and secretly packed with veggies, this butternut squash mac and cheese is a lighter twist on a classic — and perfect for cozy nights.

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Ingredients

• 3 cups butternut squash, peeled and cubed

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 8 oz elbow macaroni or pasta of choice

• 0.5 cup reserved pasta water

• 1 cup milk (whole milk or oat milk works well)

• 2 garlic cloves

• 1 teaspoon Dijon mustard

• 0.125 teaspoon ground nutmeg

• 1.5 cups sharp cheddar cheese, shredded

• 0.5 cup Gruyère or Fontina cheese (optional, for extra richness)

• 0.25 cup breadcrumbs (optional, for topping)

Directions

• First things first, grab a cozy playlist and preheat your oven — this recipe is as much about the experience as it is about the final dish.
• Start by peeling and chopping your butternut squash. You’ll want about 3 cups of cubes. Toss them on a baking sheet with a little olive oil, salt, and pepper, and roast them at 400°F until they’re soft and caramelized at the edges, about 25 to 30 minutes. Roasting brings out the natural sweetness and depth of flavor that makes this mac so magical.
• While your squash is roasting, bring a big pot of salted water to a boil and cook your pasta until al dente. I usually go with elbow macaroni, but shells, rotini, or even whole wheat pasta work great too. Don’t forget to save about ½ cup of the pasta water before you drain it — it’s liquid gold for loosening the sauce later.
• Once the squash is done, transfer it to a blender along with milk (I like whole milk or oat milk), garlic, Dijon mustard, a pinch of nutmeg, and a little more salt and pepper. Blend until silky smooth. Add a bit of the reserved pasta water if you need to loosen it up.
• Now pour that dreamy sauce into a large pan over medium heat and stir in the shredded cheese. Sharp cheddar is a must for me, but I often toss in a little Gruyère or Fontina if I have it. Stir until the cheese is melted and the sauce is glossy.
• Add your cooked pasta to the pan and stir to coat every nook and cranny. At this point, you can serve it just like this — creamy and stovetop-perfect — or pour it into a baking dish, top it with breadcrumbs and a little extra cheese, and bake at 375°F for 15–20 minutes until bubbly and golden.

Notes

• You can prep the squash puree up to 3 days ahead to save time.
• For extra protein, stir in shredded chicken or white beans.
• Make it gluten-free with chickpea pasta and GF breadcrumbs.
• Add crispy sage or rosemary on top for a herby crunch.
• Use oat milk and vegan cheese for a fully plant-based version.
• A dash of smoked paprika or cayenne adds a spicy kick.

Nutrition Facts

• Calories: 480kcal
• Fat: 21g
• Sodium: 440mg
• Carbohydrates: 55g
• Fiber: 5g
• Sugar: 6g
• Protein: 18g

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My Go-To Tips for the Creamiest Butternut Squash Mac and Cheese

Here are a few tips I’ve picked up over time that make a huge difference when making this dish. Whether you’re new to squash-based sauces or just looking to level up your mac game, these tricks will help:

• Roast the Squash, Don’t Boil It: Roasting intensifies the flavor and brings out that natural caramelized sweetness. It’s worth the extra step — I promise.
• Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that can make your sauce gritty. Grating your own makes the sauce melt beautifully.
• Blend While Hot: A high-powered blender works best, and blending the sauce while it’s hot helps everything emulsify smoothly.
• Reserve Pasta Water: A splash of starchy pasta water can help loosen the sauce if it gets too thick.
• Don’t Overbake (If Baking): If you like to top it with breadcrumbs and bake it, keep it to 15–20 minutes to avoid drying out the sauce.

Bonus tip: Pair it with a crisp side salad or roasted veggies — or even serve it inside a squash for a stunning presentation, like in this Stuffed Acorn Squash recipe.

Fun Twists & Variations on Butternut Squash Mac and Cheese

The beauty of this dish is that it’s endlessly flexible. Whether you’re cooking for plant-based eaters, spice lovers, or cheese fanatics, there’s a version that’ll make everyone happy.

Vegan Butternut Squash Mac and Cheese

Want to skip the dairy? It’s easier than you think. Use nutritional yeast for that cheesy flavor, a touch of cashew cream or coconut milk for added richness, and your favorite vegan cheese shreds. Blend it all with your roasted squash for a creamy, dreamy sauce.

Pro tip: Roasted garlic adds amazing depth in vegan versions.

Spicy Chipotle Butternut Mac

Add a smoky kick with some chipotle peppers in adobo sauce or a sprinkle of cayenne. The spice pairs beautifully with the sweetness of the squash. Bonus: a touch of smoked paprika adds a BBQ vibe that’s so good.

Bacon and Caramelized Onion Mac

If you’re looking to impress guests or treat yourself to something extra indulgent, fold in crispy bacon and sweet caramelized onions. The savory, salty notes balance the creaminess like a dream.

Butternut Mac with Greens

For a health-boosting twist, stir in sautéed kale, spinach, or even broccoli florets. It turns your mac and cheese into more of a complete meal — and gives it that gorgeous pop of green.

Three-Cheese Squash Mac

Level up the decadence with a combo of sharp white cheddar, creamy Fontina, and nutty Gruyère. It adds complexity and makes this dish worthy of any holiday table.

Gluten-Free Version

Swap the pasta with your favorite gluten-free brand (chickpea, lentil, or brown rice pasta works great), and make sure your cheese and milk choices are gluten-free, too. The sauce stays silky and rich, no matter the base.

How to Serve Butternut Squash Mac and Cheese Like a Pro

This mac and cheese is cozy enough for a night on the couch, but also chic enough for a fall dinner party. Here’s how I like to serve it:

• As a main dish: Pile it into bowls and top with crispy sage leaves or toasted breadcrumbs for extra texture.
• With roasted sides: Serve it alongside honey-glazed carrots, Kabocha Squash Soup, or a simple sheet pan of roasted veggies.
• On the holiday table: It makes a great Thanksgiving or Friendsgiving side — especially for guests who are into lighter, veggie-forward dishes.
• Topped with extras: Think crispy shallots, toasted pumpkin seeds, or even a dollop of spicy harissa for an unexpected punch.

And for the ultimate fall pairing? A small bowl of Butternut Squash Soup on the side gives you a double dose of cozy.

How to Store and Reheat It Just Right

Let’s be honest — leftovers might be the best part of any mac and cheese situation. Here’s how to make sure they stay creamy and delicious.

• To store: Transfer cooled mac and cheese to an airtight container. It will keep in the fridge for up to 4 days.
• To freeze: The sauce freezes better than the fully mixed pasta. If you want to meal prep, freeze just the sauce in silicone trays or containers for up to 3 months.
• To reheat: Gently reheat in a saucepan with a splash of milk or broth to loosen the sauce. For baked mac, cover with foil and reheat in the oven at 350°F until warmed through.

Fun & Creative Ways to Use Leftovers

Let’s say you’ve got some leftover butternut squash mac and cheese — here are a few exciting ways to turn it into something brand new:

• Mac and Cheese Grilled Cheese: Spread a scoop between two slices of sourdough and grill until golden and gooey.
• Stuffed Bell Peppers: Mix with a little extra cheese and stuff into roasted peppers for a quick meal.
• Mac Waffles: Yes, it’s a thing. Scoop chilled mac into a waffle iron for crispy mac and cheese “waffles.”
• Fall Mac Bake: Stir in some turkey or ham and bake with a breadcrumb topping for a quick casserole.

Frequently Asked Questions

Final Thoughts: Cozy Up with Butternut Squash Mac and Cheese Tonight

Whether you’re looking for a weeknight dinner that feels like a hug, a creative way to sneak veggies into your comfort food, or a new holiday favorite, this butternut squash mac and cheese is your golden ticket. It’s cozy, creamy, and endlessly customizable — the kind of recipe that’s just as at home on a quiet Tuesday night as it is on your Thanksgiving table.

Plus, once you taste how rich and silky roasted squash can be in a cheese sauce, you’ll probably start putting it in everything (been there). If you loved this recipe, you might also want to check out my Stuffed Acorn Squash or Kabocha Squash Soup for even more seasonal comfort food goodness.

Thanks for cooking with me today — now go grab that squash, preheat the oven, and let’s get cheesy!