Butternut Squash Mac and Cheese

Learn how to make my butternut squash mac and cheese recipe. It’s made with layers of gouda, cheddar, and parmesan cheese for an incredibly delicious concoction. Plus, butternut squash packs a punch, making this classic dish more complex and nutritious!

Butternut squash mac and cheese recipe

Want to know a secret? This dreamy mac and cheese recipe is actually full of vegetables. 

Shocked? Well, don’t be! 

Indulgent dishes like mac and cheese are the perfect way to sneak in some nutritious ingredients. Best of all, they make this recipe taste even better. 

I make this mac and cheese with butternut squash; it gives the dish a ton of flavor and that rich and creamy texture that folks go gaga over (it’s me, I’m “folks”). 

And don’t worry, this butternut squash mac and cheese recipe still has all the classic ingredients to make it extra delicious. I’m talking butter, garlic, gouda, cheddar, and parm – yup, I really pulled out the big guns. 

Also, if you’re craving more mac and cheese goodness, make sure to check out my recipe for the BEST classic mac and cheese. 

Now, on with the show!

Ingredients needed

• Noodles: The base of this recipe is 1 lb noodles of your choice. I chose rigatoni, though macaroni and penne would also make good choices. 
• Butter: Cooking the aromatics in 2 tbsp butter is a great way to start developing the flavors of this dish. 
• Shallots: 2 finely diced shallots give a mild onion flavor to this pasta. 
• Garlic: I also include 2 cloves of garlic for extra flavor. 
• Butternut squash: I make this mac and cheese with butternut squash for its subtly sweet flavor, lovely texture, and nutritional bonus! 4 cups will get the job done. 
• Salt and pepper: ½ tsp each of salt and pepper enhances all of the ingredients in this dish. 
• Mustard powder: I include ½ tsp of mustard powder for a tart zinginess in the cheese sauce. 
• Nutmeg: Secret ingredient alert! ¼ tsp of nutmeg goes a long way in this dish. 
• Cayenne: Add a pinch of cayenne for a bit of heat. Feel free to adjust based on your heat tolerance. 
• Chicken broth: This dish calls for 1 ¾ cups of chicken broth, though vegetarians can substitute for vegetable broth. 
• Milk: 1 cup of milk makes this mac and cheese extra creamy. 
• Cheddar cheese: Now for the good stuff! I use 1 ½ cups of shredded cheddar cheese in this pasta. Its tangy flavor is a mac and cheese must-have. 
• Gouda: 1 cup of gouda pairs well with the butternut squash flavors. It’s mild, buttery, and melts well. 
• Parmesan cheese: I finish this dish with ½ cup of umami parmesan cheese, plus more for topping. 

Kitchen tools required 

Gather a few common kitchen tools to complete the dish…

• Large pot
• Kitchen knife
• Immersion blender or blender
• Wooden spoon
• Whisk 

You’ll also need measuring cups including 1 cup, ½ cup, ¼ cup, 1 tbsp, ½ tsp, and ¼ tsp. 

How to make butternut squash mac and cheese

Your first step in this butternut squash mac and cheese is to bring a large pot of salted water to boil. Then, cook your noodles according to the box. Drain your pasta, and set aside while we prep the sauce. 

In the same pot, add butter and finely diced shallots. Cook on medium-high heat for two minutes, then add in your butternut squash and minced garlic. 

Now for the spices! Add salt, pepper, mustard powder, nutmeg, and a pinch of cayenne to your pot. Top with chicken broth and bring the entire to a boil. 

Once your squash is fork tender (about 8-10 minutes on high heat), use a blender or immersion blender to blend your ingredients. The sauce should be silky smooth.

Turn heat to medium-low, then stir in gouda, cheddar, parmesan, and milk. Whisk everything up for an even blend. Once the cheese has melted, toss in your cooked noodles. 

Top with a liberal amount of parmesan cheese, then bon appetit! 

Recipe tips

Below are some common butternut squash mac and cheese questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What do you serve with butternut squash mac and cheese?

This creamy dish would pair perfectly with a green salad, like my kale superfood salad, shaved Brussels sprouts salad, or creamy Italian chopped salad. 

You can also make it a more nutritionally complete meal by adding a protein source. Grilled chicken breast or crispy bacon would both be yummy options. 

Finally, you can perfect this recipe with some fun and inventive toppings. Besides the parmesan (that’s a must), you can also try:

• Crumbled blue cheese 
• Crispy bacon bits
• Caramelized onions
• A drizzle of hot honey
• Chopped parsley
• Herb breadcrumbs
• Crushed pine nuts
• Diced pancetta

Do I have to use butternut squash?

Um, yes!

But seriously, butternut squash makes this dish so much tastier. It gives the sauce a sweet, nutty flavor and the absolute best texture. 

If you must substitute, pumpkin is the way to go. 

Storing leftovers

To store this mac and cheese, allow it to cool completely before adding it to an airtight container. This dish will keep in the refrigerator for 3-5 days, though I doubt it’ll last that long!

Can I freeze this butternut squash mac and cheese recipe?

You can freeze this recipe, though I can’t promise the noodle texture will hold up perfectly. To do so, add your cooled mac and cheese to a freezer-safe container and freeze for up to 3 months. 

How do I reheat butternut squash mac and cheese?

When you’re ready to reheat this recipe, simply pop your portion in the microwave for 1-2 minutes or until warmed through. 

Ta-da! I hope you enjoy this rich and nutritious mac and cheese recipe. Be sure to try it out, and let me know how you like it.

If you liked this recipe, you’ll want to try these!

Pasta lovers of all kinds can find joy in my recipe collection. Enjoy!

• Healthy One-Pot Pasta Recipe
• Lightened Creamy Cajun Shrimp Pasta
• Pesto Baked Pasta
• Hot Honey Tortellini Pasta Salad
• One Pot Chicken Parmesan Pasta

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 2 reviews

Butternut Squash Mac and Cheese

Learn how to make my butternut squash mac and cheese recipe. It’s made with layers of gouda, cheddar, and parmesan cheese for an incredibly delicious concoction. Plus, butternut squash packs a punch, making this classic dish more complex and nutritious!

Prep: 20Cook: 20Total: 40 minutes

Yield 12 servings 1x

1x2x3x

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Ingredients

• 1lb noodles – I used rigatoni
• 2 tbsp butter
• 2 shallots, finely diced
• 2 cloves garlic
• 4 cups butternut squash
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp mustard powder
• 1/4 tsp nutmeg
• pinch of cayenne
• 1 3/4 cups chicken broth (vegetable broth works too!)
• 1 cup milk
• 1.5 cups shredded cheddar
• 1 cup shredded gouda
• 1/2 cup grated parmesan cheese (more for topping)

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Instructions

1. Heat large pot with water and salt, bring to boil. Cook noodles according to package, drain, and set aside.
2. In same large pot, turn heat to medium-high and add butter and shallots. Cook for two minutes and then add in garlic and butternut squash.
3. Add all spices, stir, and then add in chicken broth. Bring to boil and cook until butternut squash is tender, about 8-10 minutes. Using a blender or immersion blender, blend until completely smooth.
4. Reduce heat to medium-low and stir in milk and all of the cheeses. Use a whisk to help blend. Once cheese is melted, stir in pasta and toss until evenly coated.
5. Top with more parmesan cheese and serve! Enjoy!

Author: ErinCategory: dinner, lunch, fallMethod: StovetopCuisine: American