Name: Easy Butternut Squash Mac and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 pound pasta: elbow noodles, rigatoni pasta, or shells; 4 tablespoons unsalted butter; 1 small shallot: finely chopped; 2 garlic cloves: minced, approximately 2 teaspoons; 3 tablespoons all-purpose flour; 1/2 teaspoon ground nutmeg; 1/2 teaspoon fresh thyme: finely minced; 1 tablespoon fresh sage: finely minced; 1/4 teaspoon cayenne pepper (optional): hot sauce can be used; 1 teaspoon sea salt or kosher salt; 1/4 teaspoon black pepper; 2 cups whole milk; 1 cup shredded extra-sharp white cheddar cheese; 1 cup shredded gouda cheese; 1 can butternut squash puree: 15 ounces; Optional toppings: red pepper flakes and grated Parmesan cheese

Jump to Recipe

Looking for a comforting, healthier twist on classic mac and cheese? This easy butternut squash mac and cheese is the perfect solution.

There is a white plate with Butternut Squash Mac and Cheese on it. There is a fork resting on the plate. Plate is on a wood surface.

It is my own version of Trader Joe’s butternut squash mac. This delicious recipe is creamy, and cheesy and has a subtle nutty sweetness of butternut squash.

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 8 to 10
Preparation Level: Beginner +

What You’ll Love

Comfort food – This dish combines the taste of traditional mac and cheese with the delicious nutty flavor of butternut squash. It’s a perfect dish for family gatherings during the holidays and winter nights.
Versatile – You can customize the recipe by using different cheeses, spices, or other vegetables.
Simple preparation – Using canned puréed squash instead of having to cook raw butternut squash cuts down on the prep time making this a quick and easy recipe.
Kid friendly – It’s a great way to sneak healthy vegetables into a dish that kids already love!

There is a large oval serving dish with Butternut Squash Mac and Cheese in it. There is a spoon resting in the dish. Dish is on a wood surface.

Ingredient Notes

There is a variety of ingredients: Can of butternut squash, box of dry pasta, a container of milk, blocks of cheese, dry seasonings, a shallot and fresh herbs. Items are on a dark gray surface.

Pasta: Classic elbow macaroni works well, but you can swap in shells, penne, or even whole wheat or gluten-free pasta.
Milk: Whole milk keeps the sauce creamy without being too heavy, but you can use half-and-half or a splash of cream for extra creaminess.
Cheese: Good-quality sharp cheddar brings that classic mac and cheese flavor, while Parmesan or Gruyère adds depth. Mixing two or more cheeses makes the sauce extra flavorful. Keep in mind that pre-shredded cheese doesn’t melt as well as block cheese. If you want really creamy mac and cheese, shred your cheese.
Butternut squash: The star of this recipe! Canned butternut squash puréed works wonderfully. If you prefer to use fresh squash, roasted or boiled can be used.
Seasonings: Fresh herbs, garlic cloves, and a pinch of nutmeg add the best flavor. Garlic powder and onion powder can be used if that is what you have on hand.
Optional toppings: red pepper flakes, grated Parmesan cheese, and bread crumbs.
Vegan friendly: Use plain plant-based milk and butter. Substitute the cheese with vegan cheese alternatives.

Step-by-Step Instructions

There are three bowls of shredded cheese, a bowl of chopped shallot, four very small bowls with: minced garlic, ground nutmeg, chopped thyme, and chopped sage. Items are on a dark gray surface.

There is a large deep pot with melted butter, chopped onion, and garlic in it. There is a wooden spoon resting in the pot. There is a wooden dish with white flour in it. Items are on a dark gray surface.

Cook pasta according to the package instructions for al dente. Drain and set aside.
While the pasta is cooking shred the cheese, chop the shallot, and mince the garlic and fresh herbs.
In a large Dutch oven or heavy-bottom pot, melt the butter over medium-high heat.
Add the shallots and garlic. Sauté for a couple of minutes.

There is a large deep pot with melted butter, chopped onion, and garlic and flour in it. There is a whisk resting in the pot. Pot is on a dark gray surface.

There is a large deep pot with melted butter, chopped onion, garlic, and flour. Milk is being poured into the pot.

Stir in the flour and cook for another minute to form a roux.
Gradually whisk in the milk.

There is a large pot with a white sauce in it. There are dried spices and chopped fresh herbs on top of the sauce. There is a whisk resting in the pot. Pot is on a dark gray surface.

There is a large pot with a white sauce in it and shredded cheese on top of it. Pot is on a dark gray surface.

Add the fresh herbs and seasonings. Cook until the mixture thickens, stirring frequently.
Add the shredded cheese, stirring until melted and smooth.

There is a large pot with a white cheese sauce in it. There is pureed butternut squash on top of the sauce.

There is a large pot with a yellow cheese and squash sauce in it. There is a white bowl with cooked pasta shells behind the pot. Items are on a dark gray surface.

Stir in the canned puréed butternut squash until well combined.

There is a large pot with Butternut Squash Mac and Cheese in it. Pot is on a dark gray surface.

Add the cooked pasta to the butternut squash cheese sauce, stirring until the pasta is well coated.

There is a large oval serving dish with Butternut Squash Mac and Cheese in it. There is a very small dish of red pepper flakes and a sprig of fresh sage. Items are on a wood surface.

Optional: Transfer the mac and cheese to a baking dish and sprinkle a little bit of Parmesan cheese and red pepper flakes on top. Serve hot.

See the recipe card below for full ingredient amounts and cook times.

Laura Belle’s Tips

Dried herbs are more potent than fresh herbs. The ratio is 1 tablespoon fresh equals 1 teaspoon dry.
If using onion powder and garlic powder, add them to the mixture when you add the other seasonings and not to the roux.

Storing

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze butternut squash mac and cheese, allow it to completely cool and then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight or eight hours before reheating.

Reheating

Reheat in the microwave or on the stovetop on low heat. You can add a little milk if the mac and cheese seems a bit dry.

More Delicious Pasta Dishes

Easy Hawaiian Macaroni
Chicken with Broccoli Pasta
Easy Mexican Macaroni
The Best Lobster Ravioli Sauce with Crabmeat
Easy Baked Mostaccioli from The Kitchen Is My Playground

Yield: 8 to 10 servings

Easy Butternut Squash Mac and Cheese

This dish combines the taste of traditional mac and cheese with the delicious nutty flavor of butternut squash. It's easy to make and ready in 30 minutes.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

1 pound pasta: elbow noodles, rigatoni pasta, or shells
4 tablespoons unsalted butter
1 small shallot: finely chopped
2 garlic cloves: minced, approximately 2 teaspoons
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh thyme: finely minced
1 tablespoon fresh sage: finely minced
1/4 teaspoon cayenne pepper (optional): hot sauce can be used
1 teaspoon sea salt or kosher salt
1/4 teaspoon black pepper
2 cups whole milk
1 cup shredded extra-sharp white cheddar cheese
1 cup shredded gouda cheese
1 can butternut squash puree: 15 ounces
Optional toppings: red pepper flakes and grated Parmesan cheese

Instructions

Cook pasta according to the package instructions for al dente.
Drain and set aside.
Make the Cheese Sauce: While the pasta is cooking shred the cheese, chop the shallot, and mince the garlic and fresh herbs.
In a large Dutch oven or heavy-bottom pot, melt the butter over medium heat.
Add the shallots and garlic. Sauté for 2 to 3 minutes or until the shallots become translucent.
Stir in the flour and cook for an additional minute to form a roux.
Gradually whisk in the milk.
Add the fresh herbs and seasonings: nutmeg, thyme, sage, salt, pepper, and cayenne pepper. (see Recipe Tips)
Cook until the mixture thickens, stirring frequently. Approximately 5 to 7 minutes.
Add the shredded cheese, stirring until melted and smooth.
Stir in the canned puréed butternut squash until well combined.
Add the cooked pasta to the butternut squash cheese sauce, stirring until the pasta is well coated.
Optional: Transfer the mac and cheese to a baking dish and sprinkle a little bit of Parmesan cheese and red pepper flakes on top. Serve hot.

Notes

Helpful Tools and Equipment

Large Pot
Medium Pot
Measuring spoons
Measuring cup
Whisk
Large wooden spoon or rubber spatula

Recipe Tips

Dried herbs are more potent than fresh herbs. The ratio is 1 tablespoon fresh equals 1 teaspoon dry.

If using onion powder and garlic powder, add them to the mixture when you add the other seasonings and not to the roux.

Reheat in the microwave or on the stovetop on low heat. You can add a little milk if the mac and cheese seems a bit dry.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 336Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 445mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 13g

Easy Butternut Squash Mac and Cheese