If you’re craving a comforting twist on a classic, you’ve got to try this Creamy Butternut Squash Mac and Cheese Recipe. I absolutely love how the natural sweetness of roasted butternut squash blends seamlessly with the cheesy goodness, creating a dish that’s silky, satisfying, and surprisingly nourishing. Whether you’re looking for a cozy family dinner or a fun way to sneak in some veggies, this recipe is my go-to that never fails to impress — and I promise, once you try it, you’ll be hooked too.
Why You’ll Love This Recipe
- Rich Creamy Texture: The blend of butternut squash and cheese creates a silky sauce that feels indulgent but actually manages to sneak in some veggies.
- Simple Ingredients: You probably already have most of what you need in your fridge and pantry, making it easy to whip up any day of the week.
- Family-Friendly Comfort: My kids go crazy for this version — you can’t even taste the squash, just pure cheesy bliss.
- Flexible and Customizable: Whether you want to add greens, switch up the cheese, or make it vegan, this recipe adapts beautifully to your preferences.
Ingredients You’ll Need
The magic of this Creamy Butternut Squash Mac and Cheese Recipe lies in how these ingredients come together — creamy squash, gooey cheese, and a touch of seasoning for warmth. When shopping, pick a firm butternut squash without soft spots, and I recommend using a good-quality cheese for that rich flavor.
- Butternut squash: Choose one that feels heavy for its size with firm skin; it’ll give you sweet, velvety results when cooked.
- Vegetable or chicken broth: Low sodium is best so you can control the seasoning later in the sauce.
- Milk: Whole or 2% milk works great to keep things creamy; I avoid skim here because it can make the sauce thin.
- Garlic: Freshly minced adds a subtle punch without overpowering the squash and cheese.
- Pasta shells (or alternative): Small to medium shells hold the sauce beautifully, but feel free to use elbow macaroni or cavatappi if you prefer.
- Kale (optional): Adds a nice pop of color and a veggie boost; just toss in at the last minute when boiling pasta.
- Plain Greek yogurt: This adds creaminess and tang, balancing out the sweetness of the squash without extra fat.
- Salt, pepper, nutmeg: Seasoning is key here—nutmeg especially enhances the squash’s warmth.
- Shredded cheese: I adore Gruyère or sharp white cheddar for this recipe because of their melting quality and flavor depth.
- Optional breadcrumbs: For a crunchy topping that contrasts the creamy pasta.
- Optional fresh thyme and pepper: Great finishing touches for aroma and a subtle herbal note.
Variations
I love playing around with this Creamy Butternut Squash Mac and Cheese Recipe to suit whatever mood I’m in or ingredients I have on hand. Feel free to personalize—it’s such a flexible recipe.
- Make it Vegan: Swap the cheese with your favorite vegan cheese and use a plant-based milk and yogurt alternative—I’ve had great success with cashew cream in place of Greek yogurt.
- Add Protein: Stir in cooked, shredded chicken or crispy bacon pieces for a heartier dish that keeps everyone full longer.
- Boost the Veggies: Toss in steamed broccoli or sautéed mushrooms with the kale for extra color and texture.
- Change the Cheese: Using mozzarella or gouda gives a milder flavor and stringier texture, which can be fun if you want a different take.
How to Make Creamy Butternut Squash Mac and Cheese Recipe
Step 1: Simmer Your Squash to Perfection
Start by combining your peeled and cubed butternut squash with the vegetable broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring it up to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes. This softness is crucial—when you can easily pierce the squash with a fork, it’s ready for blending. While this is cooking, it’s a great time to start boiling your pasta, saving you some hands-on time. I discovered this timing trick early on, and it keeps kitchen chaos to a minimum!
Step 2: Cook Pasta and Greens Just Right
Bring a pot of water to a boil and cook your pasta just until al dente—still firm but not chalky. If you’re adding kale, toss it in with the pasta during the last 1–2 minutes of cooking. This method softens the kale without overcooking it, preserving its lovely color and nutrients. If you decide to skip the kale, cook the pasta a couple of minutes longer, so it soaks up the sauce beautifully later. Drain everything well and set aside.
Step 3: Blend the Butternut Squash Sauce
Transfer the butternut squash mixture with all the simmering liquid to a blender or food processor. Add in the Greek yogurt, salt, black pepper, and a small pinch of nutmeg. Blend on high until perfectly smooth and creamy—this is the heart of your sauce. Pour the sauce into a large bowl and stir in your shredded cheese. Don’t worry if the cheese looks like it hasn’t fully melted; it’ll melt more when baked. Taste and adjust seasoning if you feel it needs a little more salt, pepper, or nutmeg. This step is where you can make the dish truly your own.
Step 4: Combine, Bake, and Enjoy!
Gently fold the cooked pasta and kale (if using) into the creamy squash and cheese sauce. It might look like there’s a lot of liquid, but trust me—the pasta soaks it up beautifully during baking. Pour everything into an ungreased 9×13-inch baking dish or any similar-sized ovenproof pan. For a golden, crunchy crust, sprinkle breadcrumbs and a little extra cheese on top if you like. Cover the dish loosely with aluminum foil and bake at 375°F (191°C) for 20 minutes. Then, uncover and bake for an additional 5 minutes or until bubbly and golden around the edges. Fresh thyme and extra cracked pepper on top at serving make a charming finish.
Pro Tips for Making Creamy Butternut Squash Mac and Cheese Recipe
- Don’t Skip the Simmer: I learned that cooking the squash until super tender ensures the smoothest sauce—any less and you get texture that feels grainy.
- Blend Carefully: When blending hot liquids, hold the blender lid down with a kitchen towel to avoid splatters and burns—been there, learned that the hard way!
- Season as You Go: Taste your sauce before mixing with pasta. The yogurt and squash mellow the seasoning, so don’t be shy with salt or a pinch more spice.
- Breadcrumb Topping Trick: For even crispier crumbs, toss them first with a little melted butter or olive oil before sprinkling on top.
How to Serve Creamy Butternut Squash Mac and Cheese Recipe
Garnishes
When we serve this, I always add a sprinkle of fresh thyme—it adds a subtle herbaceous note that complements the sweetness of the squash. A crack of fresh black pepper on top gives it a perfect finishing touch. Sometimes I love adding a little extra shredded cheese right off the bat for that gooey, melty wow factor.
Side Dishes
This mac and cheese feels like a full meal, but I often pair it with a crisp green salad dressed with lemon vinaigrette for brightness. Roasted Brussels sprouts or a simple cucumber and tomato salad work beautifully too. If you want protein, grilled chicken or pork chops are excellent partners on the plate.
Creative Ways to Present
For special occasions, I’ve baked this recipe in individual ramekins for a fancy feel, perfect for dinner guests. Layering the top with caramelized onions before adding breadcrumbs adds another flavor layer. Kids love having it served in mini cast-iron skillets, which keeps it warm longer and makes it feel extra fun.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they stay delicious for up to 5 days. Before storing, I let the dish cool a bit so moisture doesn’t build up and make the pasta mushy. Reheating is easy and just as tasty when done right.
Freezing
I’ve frozen portions in freezer-safe containers, and it reheats nicely without losing creaminess. Just be sure to thaw overnight in the fridge before warming to keep the texture good. Freezing is great for meal prep or saving extras for busy nights.
Reheating
To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes, stirring halfway through to warm evenly. For single servings, the microwave works too—just add a splash of milk to loosen the sauce if needed. I always find that slow, gentle reheating keeps everything creamy and tasty.
FAQs
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Can I make this Creamy Butternut Squash Mac and Cheese Recipe dairy-free?
Absolutely! Substitute the milk for your favorite plant-based milk like almond or oat milk, use dairy-free cheese alternatives, and swap Greek yogurt with coconut yogurt or a cashew cream. Just be sure to choose unsweetened plant milk and mild vegan cheeses to keep the flavor balanced.
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What pasta works best in this recipe?
Small to medium-sized pasta shapes like shells, elbows, or cavatappi hold the creamy sauce best, but you can use whatever you have on hand. Just keep in mind that larger shapes might not hug the sauce as well, so you may want to add a bit more sauce or stir thoroughly.
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Can I prepare this ahead of time?
Yes! You can make the sauce and cook the pasta up to a day ahead, then combine and bake right before serving. This is great for busy weeknights or entertaining. Just keep everything refrigerated separately to avoid sogginess.
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How can I add more veggies without changing the flavor?
Finely chopping mild veggies like zucchini, cauliflower, or spinach and stirring them in with the kale works well. Roasting veggies beforehand intensifies flavor but isn’t necessary. You want to add texture without overpowering the creamy, slightly sweet base.
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What if I don’t have a blender or food processor?
In a pinch, you can mash the cooked butternut squash with a fork or potato masher and then stir it vigorously with the broth, milk, and yogurt for a more rustic, chunky sauce. It won’t be as silky, but it still tastes delicious and hearty.
Final Thoughts
This Creamy Butternut Squash Mac and Cheese Recipe has become a staple in my kitchen, especially during the cooler months when I want something warm and comforting yet a bit special. It’s the kind of dish that feels like a hug in a bowl, perfect for sharing with family or friends. I can’t recommend it enough if you want to enjoy classic mac and cheese with a nutritious, flavorful twist. Trust me—you’ll be making this one over and over!
Print
Creamy Butternut Squash Mac and Cheese Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Butternut Squash Mac and Cheese is a comforting and nutritious twist on the classic dish. Utilizing roasted butternut squash blended into a velvety cheese sauce combined with tender pasta shells and optional kale for added greens, this recipe offers a delightful balance of flavor and texture. Finished with a crispy breadcrumb topping and a hint of fresh herbs, it’s perfect for a cozy family meal that satisfies both kids and adults alike.
Ingredients
Main Ingredients
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
- 1 and 1/4 cups (300ml) milk
- 3 cloves garlic, minced
- 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- small pinch ground nutmeg
- 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar)
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves
- Extra freshly ground black pepper
Instructions
- Simmer Squash and Aromatics: Combine the peeled and cubed butternut squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low, allowing it to simmer gently for 20 minutes until the squash is very tender when pierced with a fork. You can start cooking the pasta during this time.
- Preheat Oven: Heat your oven to 375°F (191°C) to prepare for baking the assembled dish later.
- Cook Pasta and Kale: Bring a large pot of water to boil and cook the pasta according to package instructions until just al dente. If using kale, add it in the last 1-2 minutes of cooking to soften slightly. If not using kale, cook the pasta for 1-2 minutes longer past al dente for softer texture. Drain both pasta and kale, then set aside.
- Blend Squash Mixture: Pour the warm butternut squash mixture (including all liquid) into a blender or food processor. Add the Greek yogurt, salt, pepper, and nutmeg. Blend until the sauce is completely smooth. Transfer this creamy base into a very large mixing bowl and stir in the shredded cheese until well combined. It’s acceptable if the cheese does not fully melt. Taste and adjust seasoning if needed.
- Mix with Pasta and Kale: Add the drained pasta and kale to the creamy cheese and squash sauce. Stir gently until every piece is coated well. The mixture will seem a little liquidy, but the pasta will absorb the sauce during baking.
- Assemble in Baking Dish: Pour the combined pasta and sauce into an ungreased 9×13-inch baking dish, 12-inch oven-safe skillet, or similar 3 to 4 quart casserole. Sprinkle the optional breadcrumbs and extra cheese on top if desired for a crunchy finish.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to meld the flavors and heat through.
- Bake Uncovered for Finish: Remove the aluminum foil and continue baking for an additional 5 minutes or until the edges are bubbly and the topping is golden.
- Serve: Remove from oven and allow to cool slightly. Serve warm with an optional sprinkle of extra cheese, fresh thyme leaves, and/or extra freshly ground black pepper to enhance flavor.
- Storage: Cover leftovers and store in the refrigerator for up to 5 days. Reheat gently before serving to maintain creaminess.
Notes
- Milk used can be any type you prefer: whole, 2%, or a plant-based milk for a dairy-free twist, but note this may affect creaminess.
- Kale is optional but adds a nutritious green boost and nice texture; other leafy greens can be substituted.
- Greek yogurt adds creaminess and tang; if unavailable, sour cream or crème fraîche can be used.
- Cheese options like Gruyère or sharp white cheddar give the best flavor and melt well.
- For a gluten-free version, use gluten-free pasta and gluten-free breadcrumbs or omit breadcrumbs.
- Leftover mac and cheese can be refrigerated for up to 5 days and reheated with a splash of milk to restore creaminess.
- If you prefer a crunchier topping, broil the baked dish for 2-3 minutes at the end but watch closely to prevent burning.
Nutrition
- Serving Size: 1 serving (approximately 1/9 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
