Butternut Squash Mac and Cheese

BUTTERNUT SQUASH MAC AND CHEESE

HOME » RECIPES » MAIN DISHES » BUTTERNUT SQUASH MAC AND CHEESE

This butternut squash mac and cheese is truly magical! It strikes the perfect balance between cozy comfort and healthier ingredients. Featuring creamy butternut squash, this dish is indulgently cheesy yet lightened up, making it a feel-good choice for any meal. This recipe highlights comforting fall flavors, blending velvety butternut squash with rich cheese for a satisfying and nourishing dish.

Ella and I make this all the time, and she always jokes that while it officially serves four, it really only serves one when Ella is around! Plus, kids will absolutely love it! It’s creamy, cheesy, and perfect for picky eaters. Whether you’re making it for a family dinner, a holiday side, or just a comforting meal on a chilly evening, this butternut squash macaroni and cheese will have you coming back for more. Trust us, we can’t get enough of this recipe – it’s sure to become a fall favorite. It’s truly a special recipe!

Why You Will Love This Butternut Squash Mac and Cheese

  • If you love Trader Joe’s butternut squash mac and cheese, you’ll love this homemade version even more! It’s creamier, fresher, and packed with flavor.
  • It’s such a classic fall favorite that we have lightened up! There’s no heavy cream, half-and-half, butter, or oil in this recipe!
  • This recipe comes together quickly for an easy and delicious meal!
  • This butternut squash mac and cheese is incredibly decadent and creamy.
  • It’s the perfect balance of flavors between the butternut squash, cheese, and cozy spices. This recipe is truly incredible!

What Is Butternut Squash Mac and Cheese?

Butternut squash mac and cheese is a comforting dish that combines the creamy richness of traditional mac and cheese with the natural sweetness of butternut squash. The butternut squash is boiled and then blended into a velvety sauce, adding depth of flavor and a boost of nutrition. Warm fall spices like cinnamon and nutmeg enhance the squash’s sweetness, while Parmesan and cheddar cheese provide the signature cheesy element. The result is the ultimate cozy dish that’s perfect for fall!

Ingredients Needed

Ingredients for butternut squash mac and cheese
  • Elbow Macaroni: Use elbow macaroni or your pasta of choice for this recipe. Cook your dried pasta according to the package directions.
  • Butternut Squash: You will need one pound of peeled and chopped butternut squash. To save time, you can buy a package already done to use in this recipe.
  • Cheddar Cheese Powder: The cheddar cheese powder adds an incredible cheesy flavor without needing as much shredded cheese. It makes this recipe lighter while still delivering a classic cheesy flavor.
  • Shredded Cheddar Cheese: In addition to the cheddar cheese powder, add light shredded cheddar cheese.
  • Parmesan: Grated Parmesan cheese adds another layer of cheesy goodness to this butternut squash mac and cheese!
  • Milk: Use your milk of choice. The milk helps make this sauce the ideal consistency.
  • Mustard: A touch of stone-ground mustard adds incredible depth of flavor its our favorite to use. If you don’t have stone-ground mustard, use Dijon.
  • Garlic Powder: A hint of garlic powder for flavor.
  • Onion Powder: Onion powder adds flavor.
  • Salt and Pepper: Add salt and pepper to season and enhance the flavors.
  • Smoked Paprika: A touch of smoked paprika adds another layer of flavor.
  • Nutmeg: Ground nutmeg complements the cozy fall flavors in this dish.
  • Cinnamon: A hint of ground cinnamon complements the flavor of the butternut squash.

What Pasta To Use

Feel free to use your favorite pasta shape or a pasta alternative for this recipe! To evoke the nostalgia of classic mac and cheese, we recommend elbow macaroni. For a lighter twist, use zucchini noodles, hearts of palm Palmini pasta, or spaghetti squash noodles. Or, for a low-carb alternative, use Carba-Nada pasta or Fiber Gourmet pasta, both of which offer a satisfying texture without compromising on flavor.

How To Make Butternut Squash Mac and Cheese

Step 1: Boil the peeled and chopped butternut squash in a large pot of salted boiling water on the stovetop for 10-12 minutes.

Cubed butternut squash in a saucepan

Once done, drain the butternut squash and let it slightly cool.

Drained boiled butternut squash

Step 2: Cook the elbow macaroni or your pasta of choice according to the package directions. Once the pasta is cooked, drain it and set it aside.

Drained and cooked elbow macaroni

Step 3: Add the boiled and drained butternut squash to a blender. Next, add the cheddar cheese powder, light shredded cheddar cheese, grated Parmesan cheese, milk, mustard, garlic powder, onion powder, salt, pepper, smoked paprika, nutmeg, and cinnamon to the blender.

Butternut squash mac and cheese sauce in blender

Then, blend the sauce until smooth.

Blended butternut squash mac and cheese sauce

Step 4: Heat the blended sauce in a saucepan over low heat until warm.

Butternut squash mac and cheese sauce in saucepan

After that, add the cooked and drained pasta, stirring until it is fully coated in the sauce.

Combined sauce with macaroni

Serving Suggestions

We love serving this butternut squash mac and cheese with side dishes such as roasted broccoli, brussels sprouts, or crispy green beans, which add a nice crunch and contrast to the creaminess of the mac and cheese. Or, serve it with a salad, such as our shaved Brussels sprout salad! This mac and cheese also makes a great addition to a holiday spread!

Expert Tips

  • Blend The Sauce: Thoroughly blend the sauce until it is smooth and creamy to incorporate all the ingredients.
  • Buy Chopped Butternut Squash: You can buy butternut squash already peeled and cubed to make it easier and quicker.
  • Grate The Cheese: You can buy pre-grated cheese to save time or grate the cheddar and Parmesan cheese yourself for an even richer flavor.
  • Cook The Pasta: Cook the pasta you are using according to the package directions. Then, drain the pasta and mix it with the sauce.

Storage Instructions

Store leftovers of this butternut squash mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or a saucepan on the stovetop with a splash of milk to maintain its creaminess.

Variations

  • Roast The Butternut Squash: You can roast your cubed butternut squash instead of boiling it! Toss the cubes with a little olive oil, salt, and pepper, and roast at 400°F for about 25-30 minutes, until tender and caramelized. Then, blend the roasted squash into the cheese sauce. Roasting the sauce adds even more sweetness and depth of flavor.
  • Add A Kick Of Heat: For a kick of heat in your butternut squash mac and cheese, blend about 1/8 to 1/4 teaspoon of ground cayenne pepper into the sauce.
  • Protein Boost: You can mix in a fully cooked protein such as shredded chicken, chopped sausage, or bacon bits. This boosts the protein of this dish and makes it a heartier meal.
  • Canned Butternut Squash Puree: You can substitute the cubed butternut squash with one can of fresh butternut squash puree! This speeds up the process and adds a rich, creamy texture to the sauce. You could even use a can of pumpkin puree for this recipe.
  • Baked Version: You can bake this butternut squash mac and cheese instead of heating it up on the stovetop. Mix the cooked pasta with the sauce and transfer it to a baking dish. Then, bake it at 350°F for 10-15 minutes, or until done. 
  • Add Breadcrumbs: For a crunchy topping, sprinkle with regular breadcrumbs or Panko breadcrumbs before baking.
  • Cheese Options: You can experiment with different types of cheese to personalize your mac and cheese! You could substitute the light shredded cheddar cheese for shredded Gruyere. Or, swap the Parmesan cheese for crumbled feta cheese for a different flavor profile! Any of these cheese options complement the flavors of the butternut squash!
  • Make It Gluten-Free: To make this butternut squash mac and cheese gluten-free, use your favorite gluten-free pasta or a gluten-free pasta alternative.

Frequently Asked Questions

What Does Butternut Squash Mac and Cheese Taste Like?

This butternut squash mac and cheese has a rich, creamy texture reminiscent of classic mac and cheese, enhanced by the earthy depth of flavor and natural sweetness of butternut squash! The butternut squash complements the cheesy goodness, creating a comforting and satisfying dish!

Can You Freeze Butternut Squash Mac and Cheese?

Yes, you can freeze this homemade butternut squash mac and cheese! Store it in a freezer-safe container and freeze it for 2-3 months. When ready to serve it again, thaw it in the refrigerator overnight and then bake it in an oven-safe dish at 350°F for about 20 minutes, or until fully warmed through.

How Long Does Butternut Squash Mac and Cheese Last?

This homemade butternut squash mac and cheese is best enjoyed within three days of making it when stored in an airtight container in the fridge. Or, you can freeze it for longer storage.

More Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.

BUTTERNUT SQUASH MAC AND CHEESE

Recipe by Shawna
5.0 from 1 vote
Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

173

kcal

This butternut squash mac and cheese is truly magical! It’s a lighter version that’s cheesy, creamy, delicious, and perfectly balanced with cozy fall flavors.

Ingredients

  • 10 ounces of dried elbow macaroni

  • 1 pound of butternut squash, peeled and chopped

  • 1/4 CUP cheddar cheese powder

  • 3 ounces shredded light cheddar cheese

  • 2 tablespoons grated Parmesan cheese

  • 1/4 CUP milk of choice

  • 1/2 teaspoon stone-ground mustard or Dijon

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cinnamon

Directions

  • Boil the peeled and chopped butternut squash in a large pot of salted boiling water on the stovetop for 10-12 minutes, or until fork-tender. Once done, drain the butternut squash and let it slightly cool.
  • Cook the elbow macaroni or your pasta of choice according to the package directions. Once the pasta is cooked, drain it and set it aside.
  • Add the boiled and drained butternut squash to a blender. Next, add the cheddar cheese powder, light shredded cheddar cheese, grated Parmesan cheese, milk, mustard, garlic powder, onion powder, salt, pepper, smoked paprika, nutmeg, and cinnamon to the blender. Then, blend the sauce until smooth and creamy.
  • Heat the blended sauce in a saucepan over low heat until warm. Once warm, add the cooked and drained pasta, stirring until it is fully coated in the sauce.

Equipment

Recipe Video

YouTube video

Notes

  • WW Points™: 8 points per serving
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

Did you make this recipe?

Tag @wwhealthyfoodiegirl on Instagram and hashtag it with #healthyfoodiegirl

Like this recipe?

Follow @healthyfoodiegirl on Pinterest

Join our Facebook Group!

Follow us on Facebook

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories173
  • % Daily Value *
  • Total Fat 4g 7%
    • Saturated Fat 1.8g 5%
  • Cholesterol 9mg 3%
  • Sodium 680mg 29%
  • Total Carbohydrate 38.6g 13%
    • Dietary Fiber 12.5g 48%
    • Sugars 4.2g
  • Protein 8.4g 16%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *