The ultimate comfort food just got a makeover. Our Butternut Squash Mac and Cheese marries a creamy butternut squash puree with Cheddar, Gruyère, and Parmesan cheeses for an amazing side dish.

If you’re a fan of classic mac and cheese but looking for a delightful twist, our Butternut Squash Mac and Cheese is a must-try. This side dish combines the creamy goodness of mac and cheese with the subtle sweetness of butternut squash. The result? A mouthwatering, velvety mac and cheese that’s perfect for the fall season or anytime you’re craving some cozy comfort food.
Plus, it’s a sneaky way to sneak some extra vegetables into a dish that’s typically a kid favorite! If you’re curious about the butternut squash flavor in this dish, it falls at around a 3 or 4 on a scale from 1 to 10. It’s quite subtle, offering a touch of sweetness and earthiness, rather than a prominent squash taste.
Ingredients Needed:
For the Butternut Squash Sauce:
- Butternut Squash puree
- Whole Milk
- Vegetable broth
- Nutmeg
- Salt and pepper
For the Mac and Cheese:
- Elbow macaroni
- Sharp Cheddar cheese
- Gruyère cheese
- Cream cheese
- Parmesan cheese
NO ROUX NEEDED:
One of the highlights of this dish is its incredible creaminess. The butternut squash and cheeses come together to create a luxuriously smooth and velvety sauce that coats the pasta beautifully. You won’t believe there’s no traditional roux involved in this recipe. It gets its rich and creamy mouthfeel from the butternut squash puree.

How to Make Butternut Squash Mac and Cheese:
- Cook the pasta until al dente.
- Meanwhile, start the cheese sauce. Combine the butternut squash puree with milk, vegetable broth, nutmeg, salt, and pepper in a saucepan – heat through.
- Add the cooked pasta to the saucepan with the butternut squash mixture.
- Introduce all of cheeses – Cheddar, Gruyère, and Parmesan – along with cream cheese. Keep stirring until the cheese fully melts.
- That’s it!

Looking for more family friendly sides?
- Creamy Smothered Potatoes with Onions and Garlic: These tender potatoes are smothered in a creamy sauce with sautéed onions and garlic, making them the perfect comfort food side dish for your family.
- Parmesan Garlic Noodles: Savor the delectable combination of parmesan cheese and garlic, elevating a simple bowl of noodles into a mouthwatering accompaniment that’ll have everyone asking for seconds.
- Cheesy Broccoli and Rice: Delight in the cheesy goodness of this classic side dish featuring tender broccoli and perfectly cooked rice – a family favorite that’s both wholesome and scrumptious.

BUTTERNUT SQUASH MAC AND CHEESE RECIPE
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Cheesy Butternut Squash Mac and Cheese
- Total Time: 25-30 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Butternut Squash Sauce:
- 1 (15 oz) Can of Butternut Squash puree
- ¼ Cup Whole Milk
- ¼ Cup Vegetable broth
- ¼ teaspoon Nutmeg
- Salt and pepper to taste
For the Mac and Cheese:
- 12 oz. Elbow macaroni
- 1 Cup Sharp Cheddar cheese, shredded
- ½ Cup Gruyère cheese, shredded
- ¼ Cup Cream cheese
- ¼ Cup Parmesan cheese, grated
- Chopped fresh parsley for garnish (optional)
Instructions
Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Butternut Squash Sauce:
- In a saucepan over low heat, combine the canned butternut squash puree, milk, vegetable broth, nutmeg, salt, and pepper.
- Stir until the mixture is smooth and heated through.
Combine Sauce and Pasta:
- Add the cooked pasta to the saucepan with the butternut squash mixture.
- Stir in the cheddar cheese, Gruyère cheese, cream cheese, and grated Parmesan cheese.
- Stir continuously until the cheese is fully melted, and the sauce is creamy. If the sauce appears too thick, you can add a bit more milk to reach your desired consistency.
- Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 1
- Calories: 275-400
- Sugar: 2-3 gr
- Sodium: 240-360 mg
- Fat: 15-22 gr
- Saturated Fat: 9-14 gr
- Carbohydrates: 30-35 gr
- Fiber: 2-3 gr
- Protein: 10-15 gr
- Cholesterol: 40-50 mg
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