Butternut Squash Mac and Cheese
Classic macaroni and cheese with the added goodness of butternut squash—the kids will love it, and you’ll be happy knowing they’re getting a veggie with one of their favorite meals. This recipe brings the ultimate creamy, cheesy comfort with a surprising nutrient boost from butternut squash, which blends seamlessly into the sauce for a velvety texture and subtly sweet, earthy flavor.
Butternut squash is a super squash ingredient loaded with fiber and vitamins A and C that support your eyes, immune function, and overall health. By incorporating butternut squash into this mac and cheese, you’re adding a layer of wholesome goodness without sacrificing any of that cheesy, classic taste your family loves. Plus, because of its vibrant orange hue, it perfectly camouflages into the sauce. It’s an easy win-win for both flavor and nutrition, and it’s sure to make mealtime more satisfying for everyone.
This recipe is also perfect for busy nights, thanks to a clever time-saving shortcut: swap the roasted squash for canned purée. Canned sweet potato, butternut squash, or yam purée works beautifully and cuts down on prep time, letting you skip the roasting step entirely without losing out on flavor or creaminess. Just stir it right into your cheese sauce, and you’re good to go—ideal for those evenings when you want to whip up something delicious in a flash.
When my kids were growing up, mac and cheese was always a hit (and even now, as adults, they still request it regularly). So, I had to get creative with ways to boost the nutrition and keep things fun. Some of their all-time favorites are still on repeat today: Sweet Potato Mac and Cheese, Butternut Squash Mac and Cheese Muffins, and my Noodle-Free Sweet Potato Mac & Cheese (if you’re all about the cheese and less about the mac, this one is for you!). Sooo delicious!
Looking for more gourd-geous pasta? Try my Pumpkin Penne Alla Vodka!
Butternut Squash Mac and Cheese
Ingredients
- 5 to 6 cups cubed butternut squash*
- ½ teaspoon kosher salt, divided
- 1 (14- to 16-ounce) box whole-grain or gluten-free elbow macaroni
- 1 cup 2% low-fat milk
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 to 3 drops hot sauce, optional
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon butter, softened
- ¼ to ½ cup grated Parmesan** for sprinkling on top
Instructions
- Preheat oven to 400℉.
- Coat a baking sheet with oil spray and add the butternut squash. Liberally mist the butternut squash with oil spray and sprinkle with ¼ teaspoon kosher salt. Place baking sheet in oven and roast for about 20 to 25 minutes, or until squash is super soft and fork tender. Allow to cool. Then, using a fork, mash the cubes on the baking sheet until they’re the consistency of mashed potatoes. Set aside.
- While butternut squash bakes, prepare the pasta and cheese sauce: Bring a large pot of water to a boil. Add the macaroni and follow the directions on the package for al dente pasta (about 7 minutes). Drain and return to pot.
- In a saucepan, combine 1 cup of milk with onion powder, dry mustard, paprika, remaining ¼ teaspoon kosher salt, black pepper, and optional hot sauce. Place over medium heat, and cook until the mixture comes to a gentle simmer. Then, immediately lower the flame so the milk doesn’t curdle.
- Remove the saucepan from the heat and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain. Add the butternut squash puree and butter, stirring until completely combined.
- Add the sauce to the cooked macaroni and stir until everything is evenly coated. Spoon into bowls, or make a baked casserole version by transferring the contents to a 9- x 13-inch baking dish coated with oil spray. Sprinkle Parmesan over the top. Place under a preheated broiler for 4 to 7 minutes, or until the top is golden brown and crispy; check often to make sure the cheese does not burn.
Sooo yummy and healthy. I love butternut squash and Mac n cheese so this was the perfect pairing. Love this recipe!!!
Hi Kristine. We’re so glad you enjoyed the recipe! Don’t forget to check out Joy’s other Mac and Cheese recipes, including her Butternut Squash Mac and Cheese Muffins, Sweet Potato Mac and Cheese, her classic Mac and Cheese, and her super simple Mug Mac & Cheese!
—Team Joy
Amazing
Hi Vanessa. So happy you enjoyed! 🙂
—Team Joy
Favorite recipe! Everyone’s always asking me to bring this to parties
Hi Nat. Thanks for your comments and we’re so glad this has become a go-to mac and cheese recipe!
—Team Joy
This was amazing!
Hi Lauren. We’re so happy that you loved the recipe! 🙂
—Team Joy
This look delicious and nutritious! Which of Joy’s cookbooks is this recipe in? Thanks!
Hi Susan. Thanks for stopping by! This recipe isn’t featured in one of Joy’s cookbooks. However, you can find all of Joy’s latest recipes right here on her website, on her social media channels, including Facebook, Instagram and X (formerly Twitter), and in her newsletter.
Finally, you can always check out her latest cookbook, Joy Bauer’s Superfood, for 150 deliciously healthy recipes similar to this one!
—Team Joy
This recipe sounds wonderful! I really want to try it ! Do you think it would work with gluten free pasta?
Hi Chrisine. Yes, you can make this with gluten-free pasta! Hoping you love it as much as we do!
—Team Joy
Hi, Joy. I’m wondering if I could swap cauliflower florets for the pasta. If so, how much would you recommend or should I “guestimate”? This recipe looks delicious and I’m anxious to try it.
Hi DeeAnn. That’s a great idea—you can definitely swap cauliflower florets for the pasta. You should steam, boil, microwave or roast the florets beforehand to get them to the consistency you want (but not too mushy). Then, add in the butternut cheese sauce and mix it through.
We’re not sure exactly how much you’d need as we haven’t had the chance to test it ourselves. We’d estimate it’s roughly the same amount of cooked cauliflower as cooked pasta (8 to 9 cups). You can start with 8 cups bite-size florets and adjust as needed. Hoping it turns out amazing!
This is beyond good! My new favorite comfort food. I love the mustard and cheddar combination, makes this dish unique.
Hi Courtney, so glad you found a new favorite recipe…and you’re in good company. This is a beloved recipe of our team’s, too! Joy has a number of other healthy mac and cheese spins, if you’d like to try one, including Sweet Potato Mac and Cheese, butternut Squash Mac and Cheese Muffins and Mug Mac and Cheese.
—Team Joy
Hav made yr recipes. Peanut butter Rice Krispies. Problem – I used a peanut butter with
added ingredients – oil – so Krispies crumbled/fell apart. Now I’ll try with PLAIN P. Butter.
Marjorie Matthews, B.S.R.D (ret.- grad’d 45 yrs. ago) Now live in McLean VA near Giant & see yr articles in the monthly Giant mag. Thanks.,
Hi Marjorie! Thank you so much for your thoughtful note—and for trying the Peanut Butter Rice Krispies recipe! I’m sorry to hear they crumbled on you. That definitely shouldn’t happen, and I can imagine how frustrating it must have been. Using a peanut butter with added ingredients might affect how well the mixture sets, but it’s hard to say for sure—I haven’t had that experience (to date) and I’ve used all different brands of PB. Hmmm, this is a mystery! One thought: Did you press the batter down firmly in the pan before refrigerating? Perhaps they weren’t condensed enough after mixing? The more pressure you exert, the better. I use my hands…. and sometime place a second parchment paper over the top so I can press freely without worrying about my hands sticking to the batter. I’m on a mission to get to the bottom of this for you!
It also means so much that you’re following along from McLean and spotting the recipes in Giant’s magazine. I really appreciate you reaching out—and I hope the next batch is exactly what you’re looking for!!