Creamy Butternut Squash Mac and Cheese Recipe

This creamy baked butternut squash mac and cheese recipe is sure to be a hit with the whole family! Featuring a cheesy butternut squash sauce and a buttered Parmesan cheese topping, it’s hard to go wrong with this decadent dish. Not to mention, it’s a great way to sneak in extra veggies and makes the perfect side for Thanksgiving.

Growing up, I almost always hated eating mac and cheese. Maybe it was because we only ever bought the boxed stuff, or maybe it was simply because I hadn’t yet begun my love affair with pasta.

Either way, it was something I tried to get out of eating by any means necessary—and something I never once thought about making from scratch.

But over the past few years, I’ve fallen in love with homemade baked mac and cheese. There’s just something about creamy cheese sauce and perfectly cooked noodles topped with buttery breadcrumbs and baked to bubbly, golden perfection. I mean, how can you not love it?

And this easy recipe will be the third mac and cheese recipe I’ve shared since the start of the year.

So far, this might just be my favorite one—not only because it’s one of the few ways I actually enjoy eating squash, but because it’s extra creamy, extra cheesy, and packed full of rich, savory flavor, while still hanging on to that classic mac and cheese taste.

This delicious butternut mac ‘n cheese might just be the perfect fall recipe. It’s creamy, cozy, features a seasonal favorite, and makes the ultimate comfort food. 

Not to mention, it’s a great way to use up fresh squash and an easy way to sneak in extra veggies at mealtime. It makes a great addition to any Thanksgiving menu and, so far, has been a hit with everyone who’s tried it—even the picky eaters!

Butternut Squash Mac and Cheese Recipe

Ingreidents

For the mac and cheese

• Butternut squash purée (see notes below for how to make homemade butternut squash purée)
• Olive oil
• Salted butter
• Garlic powder
• Onion powder
• Sea salt and freshly ground black pepper
• All-purpose flour
• Whole milk
• Sharp cheddar cheese, shredded (I highly recommend buying block cheese and shredding it yourself for the best-tasting homemade mac and cheese)
• Grated Parmesan cheese
• Short-cut pasta of choice (regular pasta or whole wheat both work great!)

For the breadcrumb topping

• Panko bread crumbs
• Shredded Parmesan cheese
• Melted butter

How To Make Butternut Squash Mac and Cheese

Bring a large pot of salted water to a boil, and cook your pasta to al dente according to the package directions. Drain and rinse under cold water to prevent sticking. Set aside.

Preheat the oven to 350°F.

Drizzle the olive oil in a large pot or Dutch oven and heat over medium heat and add the butter (for the mac and cheese). Once the butter is melted and bubbling, add the flour and whisk to combine. Slowly pour in the milk, whisking continuously. Add squash puree, garlic powder, onion powder, salt, and pepper.

Bring the mixture to a gentle simmer, and continue whisking until thickened. It should coat the back of a spoon.

Remove from heat and stir in the ½ cup Parmesan cheese. Whisk until completly melted. Add half of the shredded cheddar, whisk until completely melted, then repeat with the remaining cheddar.

Add the cooked pasta to the cheese mixture. Stir until all the noodles are completely coated.

Transfer to a 9×13 glass baking dish, and set aside while you make the breadcrumb topping.

In a small bowl, combine the panko, shredded Parmesan, and melted butter. Mix until the panko is evenly coated. Sprinkle the mixture over the mac and cheese, doing you best to it as evenly speard over the pan as possible. If you’d like, you can sprinkle additional shredded Parmesan on top too!

Bake for 15–20 minutes, or until the top is golden brown and the sauce is bubbly. At this I like to switch my oven to broil and broil my mac and cheese until the cheese is bubbly and golden on top. But you can easily skip this step.

Remove from the oven and let cool briefly before serving.

Recipe Notes

Any leftover butternut squash mac and cheese can be tightly covered with plastic wrap or transferred to an airtight container and stored in the fridge for up to 5 days. Homemade mac and cheese can easily be reheated in the oven or on the stovetop.

Like most homemade mac and cheese, you can easily swap out the cheese called for in this recipe for any of your faovrite cheeses! White cheddar cheese, Colby, Montery jack, and mozzarella would all be delicious! Again, though, I would highly recommend buying blocks of cheese and shredding your own cheese; pre-shredded cheese just doesn’t seem to get as melty and gooey.

Feel free to add any addtinal spices or herbs to the butternut squash cheese sauce! Fresh sage, Dijon mustard, thyme, paprika, red pepper flakes, or even nutmeg would all be delicious. For extra flavor, you can also cook your pasta in chicken stock or vegetable broth.

Not sure if you can find canned butternut squash puree at the store? No worries—you can easily make it at home!

1. Preheat the oven to 425°F.
2. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
3. Cut your squash in half lengthwise and scoop out the seeds.
4. Drizzle the cut sides with olive oil, place cut-side down on the baking sheet, and roast for 40–60 minutes, or until fork-tender.
5. Allow to cool slightly, then peel off the skin and discard it.
6. Purée the flesh using a food processor, immersion blender, or even a potato masher in a pinch.

Be Sure To Check Out These Great Mac and Cheese Recipes Too!

The Best Homemade Mac & Cheese | baked recipe

Easy Cajun Mac & Cheese with Kielbasa