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 tablespoon 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 teaspoon each of salt and pepper enhances all of the ingredients in this dish.
- Mustard powder: I include ½ teaspoon of mustard powder for a tart zinginess in the cheese sauce.
- Nutmeg: Secret ingredient alert! ¼ teaspoon 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
Butternut Squash Mac and Cheese
Ingredients
Method
- Heat large pot with water and salt, bring to boil. Cook noodles according to package, drain, and set aside.
- 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.
- 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.
- 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.
- Top with more parmesan cheese and serve! Enjoy!
Jen says
Delicious!!
Brittany B says
I love the Trader Joe’s butternut squash Mac and cheese, but this is even better and better for me! So delicious
Christina says
Our family tried this for the first time for Christmas and it was a hit! Even my toddlers enjoyed it 🙂 Will definitely be making again!
Erin says
Hi Christina, so happy everyone loved it! 🙂
Katelynn H. says
This recipe is fabulous! It's one of my go-tos in the fall. Do you think it could be made in a crock pot version? I'd love to be able to bring it to work parties where we don't have a full kitchen.
Jennifer Burkhart says
Can you use frozen butternut squash?
Erin says
Hi Jennifer, yep, should be fine. Let me know how yours comes out!
Brittany says
This tastes exactly like the TJ's Butternut Squash Mac and cheese but obviously so much better!
Erin says
Hi Brittany, so happy you loved it!! 🙂
Sam says
This was super easy and delicious! I wanted to make a mac n cheese with a veggie for my 10 month old son and he loved it and so did we. I'm sure Rhys will too 😊
Erin says
Hi Sam, so happy it was a hit!! 🙂
Kelli says
Soooo yummy I added bacon to the top of mine
Erin says
Hi Kelli, so happy you loved it and great idea!! 🙂
Jess L says
Obsessed! This was sooo good & so easy to make. So happy to be able to make my own version of one of my Trader Joe’s favorites!
Erin says
Hi Jess, so glad you loved it! 🙂
Pat says
OUTRAGOUSLY Delicious!!! A co-worker brough this butternut squash mac and cheese in for a Thanksgiving potluck. She made two pans to share -- ALL 20 of us asked her for the recipe........ITS THAT GOOD.
I will be making this for my next party and get together.
Erin says
Hi Pat, so happy it was a big hit! Thanks for sharing!! 🙂
Margaret says
So delicious!! Love that I’m getting vegetables in a serving of “Mac & Cheese”
Erin says
Hi Margaret, so glad you love it! 🙂
Vanessa says
So delicious and makes so much! Whole family loved it and the leftovers tasted just as good the next day.
Erin says
Hi Vanessa, so happy everyone enjoyed it!!
Claire says
Perfect meal for a cozy rainy day!!
Erin says
Hi Claire, so happy you liked it! 🙂
Susan says
This was delicious! I followed Vic’s que and used breadcrumb topping mixed with parmigiano. I also used mezze rigatoni pasta. To us, noodles are flat cut ribbons of different widths that are used for soup, or as a side in Polish and German cooking. Baked at 375 for twenty minutes. I had halved the recipe for just myself and husband, and leftovers. Wonderful!
Erin says
Hi Susan, so happy you loved it and made it your own! Sounds great!! 🙂
Vic says
My entire family LOVED this recipe. It was so easy (especially since I used already peeled and cut butternut squash :D) and delicious. I did put it into a 9x13 pan and baked it for 30 mins at 375 with a breadcrumb topping which made it even more heavenly!
Erin says
Hi Vic, so happy it was a hit!! 🙂
Kerry Kramer says
Was just talking to my friend about how much I love the tj butternut Mac and cheese and then Erin posted this! This was the best meal for the rainy weekend we are having. It was super easy to make and tasted great! I added some dried sage for some more of that fall taste. Next time I definitely want to try some pancetta like she suggested!
Erin says
Hi Kerry, so happy you loved it so much and great idea! 🙂