Butternut Squash Macaroni and Cheese
You’d never guess that this creamy and kid-friendly Butternut Squash Mac and Cheese is packed with veggie power! It’s a rich and cheesy pasta casserole recipe that puts a delicious spin on classic macaroni and cheese. It’s easy to make gluten free too!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
I began making this recipe when my son entered preschool. He’s always eaten foods at school that I could never convince him to eat at home, like green beans! Let’s face it, little ones can be picky eaters. And back then, I often had to get creative with sneaking vegetables into our family meals.
Enter this ultra creamy and easy recipe for macaroni and cheese with all its familiar tangy and cheesy flavor. However, the sauce is made with a secret ingredient: fresh butternut squash. Not only is this pasta recipe gluten free, but it’s been a surefire way of getting my kids to actually enjoy their veggies throughout the years. I just know your family will love it, too!
Why You’ll Love This Butternut Squash Macaroni and Cheese Recipe
We love pasta casseroles in my family, and this baked butternut macaroni and cheese is right up there with both my best-ever lasagna recipe and its gluten free version as an all-time favorite! Here’s why…
- Flavorful. This butternut squash version is not quite as cheesy and gooey as your traditional macaroni and cheese, but it is still delicious and creamy, and full of flavor! The sauce is fresh and light, with sweet-savory butternut squash, broth, cheese, and tangy mustard.
- Creamy, without the cream. Extra sharp cheddar and parmesan cheese, combined with the squash, give this mac and cheese all the creaminess that would usually come from a base of butter, flour, and cream.
- Veggie-packed. If you share your home with picky eaters, I urge you to give this butternut mac and cheese a try. Between the tender pasta and the thick, tasty sauce, you’d never guess that this version is packed with vegetables.
What You’ll Need
This creamy butternut mac and cheese is one of the BEST ways to sneak in extra veggies for picky eaters (of all ages)! Here’s the short list of what you’ll need to make it. Scroll to the recipe card for a printable ingredients list.
- Dry Pasta – I use quinoa pasta because it’s gluten free but sturdier for baked pasta casseroles. But you can use any gluten free or regular pasta. Any shape of pasta works in this butternut squash macaroni and cheese recipe. Elbow macaroni is classic, but the quinoa pasta I like is more readily available as penne.
- Butternut Squash – You’ll need a good-sized squash, peeled and cut into large chunks. See my tips for safely cutting up butternut squash below.
- Broth – Either chicken or vegetable broth or stock.
- Milk – I’ve used both 1% and 2% milk in this recipe, both with great results. Feel free to swap regular milk with your choice of dairy-free alternative, if needed.
- Butter – You can use unsalted or salted butter, whichever you have on hand.
- Dry Mustard Powder – Some say it’s optional, but a touch of mustard is the secret to more flavor in any mac and cheese recipe! The tanginess makes the sauce taste cheesier, even without extra cheese.
- Sharp Cheddar Cheese – You’ll want to grate the cheese fresh from the block, rather than buying packaged shredded cheese. Freshly grated cheese melts more smoothly. You can use white or yellow cheddar – it doesn’t affect the flavor, just the color.
- Parmesan Cheese – Shredded or grated will both work, though I prefer grated. Some parm gets mixed into the sauce, and some is sprinkled on top for a nice, golden finish.
- Frozen Peas – Optional. Tossing in a handful of peas adds color, and it’s my way of hiding even more vegetables in plain sight. If your picky eaters have eagle eyes, feel free to skip the peas.
- Salt and Pepper – Season to taste.
How to Peel and Cut Butternut Squash
Before you make your butternut mac and cheese, you’ll need to cut up the squash. You’ll need a sharp knife, or a vegetable peeler. Then, follow these quick steps:
- If you’re using a peeler, chop off the top and bottom ends of the squash, and then use the peeler to remove the skin lengthwise. Afterward, chop the peeled squash into large chunks.
- If you’re using a knife, it’s better to halve the squash horizontally, then place the squash ends cut-side-down and use the knife to slice off the peel before cutting it into chunks.
- You can also soften the squash to make it easier to peel. To do so, poke holes in the skin using a fork and then microwave it for a couple of minutes before following the instructions above.
How to Make Butternut Squash Mac and Cheese
Once you’ve gathered your ingredients and chopped up your butternut squash, the rest of the recipe comes together in no time. Here are the steps involved. Scroll down to the recipe card for printable recipe instructions.
- Cook the butternut squash. I usually steam the butternut squash like I do for my butternut squash casserole. You can also roast butternut squash in the oven or in the air fryer. Choose your preferred method.
- Cook the pasta. Meanwhile, boil your choice of pasta al dente (firm, with a little bite) according to the package directions.
- Make the sauce. Blend the cooked butternut squash with the broth in a blender or food processor. Add the puree to a large pan on the stovetop with milk and butter, and bring it to a low boil.
- Add the cheese. Next, add the mustard powder, cheddar cheese, and about 3/4 of the parmesan cheese, stirring as the cheese melts into the sauce.
- Combine. Stir in the frozen peas, season the sauce to taste, and then fold in the pasta.
- Prep the casserole. Transfer everything to a baking dish. Give the top a sprinkle with leftover parmesan.
- Bake. Finally, bake the mac and cheese at 350ºF for 20-25 minutes, until the cheese is hot and bubbly and the top is golden brown. Let the dish rest a bit once it’s out of the oven, and then serve!
Recipe Tips and Variations
Ask any home chef: most have secrets they swear by when making perfect macaroni and cheese. This recipe is no different! Here are my tips, plus some tasty add-in ideas for this butternut squash macaroni and cheese:
- Season the pasta water. As a good rule of thumb, add 2-3 generous spoonfuls of table salt to the water you use to boil the pasta. The water must taste “salty like the Mediterranean” for well-seasoned, tastier noodles (I’m paraphrasing the Italians, but you get it!).
- Use the right GF pasta. Some types of gluten free pasta don’t hold up well to boiling then baking. I like to use quinoa pasta like the Banza brand when I am making a pasta casserole like baked mac and cheese. If you cook it al dente, it won’t dinstegrate when you combine it with the sauce and bake it.
- Change up the flavors. You can easily make this recipe more “adult” by swapping out the mustard powder for dijon mustard, adding in chili powder, or mixing in garlic for bolder flavors.
- Add more protein. Bulk up this casserole with extra proteins like ground beef, sausage, or make a butternut squash-filled bacon and chicken mac and cheese.
- More veggies. Mix in finely chopped carrots or broccoli, mixed frozen vegetables, sauteed or roasted mushrooms, or cherry tomatoes for even more veggie goodness in every bite.
- Add herbs. Garnish this butternut squash mac and cheese with fresh parsley or basil.
How to Store and Reheat Leftovers
- Refrigerate. You can keep and enjoy any leftover butternut squash mac and cheese for 3-5 days if stored airtight and in the fridge.
- Reheat. To keep this mac and cheese moist on the reheat, sprinkle it with a spoonful of milk and cover it in foil before reheating it in the oven. You can also reheat it in the microwave covered in plastic wrap (poke holes in the top for steam to escape).
Can I Freeze Butternut Squash Mac and Cheese?
Yes! This butternut squash macaroni and cheese freezes well, either whole or in portions, for easy reheating. Wrap the cooled casserole in a layer of plastic wrap, plus a layer of aluminum foil to prevent freezer burn. Freeze the mac and cheese for up to 3 months. Defrost in the fridge before reheating.
Full disclaimer: If you make this recipe with gluten free pasta, it will get a bit mushy from freezing and thawing. That’s just the nature of these types of noodles. But your mac and cheese will still taste delicious!
Make It a Meal
Butternut mac and cheese is delicious as an entree or as a side dish. You better believe the kids love it with hot dogs, a pan of gluten free fish sticks, or chicken nuggets. But here are some other serving suggestions.
- Pair with mains. Serve this next to easy roast chicken or air fryer fried chicken for weeknight meals.
- Add veggies. We love a side of honey roasted carrots or this easy parmesan roasted broccoli. Both are easy to make while the oven is hot!
- Serve with a salad. This butternut macaroni and cheese also makes a great pairing with a crunchy Italian wedge salad, this seasonal harvest salad, or a plate of turkey, ham, and cheese lettuce wraps.
Butternut Squash Mac and Cheese
Ingredients
- 1 medium butternut squash peeled and cut into large chunks
- 8 oz dry pasta regular or gluten free (recommended: chickpea or quinoa pasta for gluten free, such as Banza)
- 3 Tablespoons chicken or vegetable broth
- 1 cup milk (I've used 1% and 2%)
- 1 Tablespoon butter
- 1 teaspoon dry mustard
- 1 1/2 cups (6 oz.) shredded sharp cheddar cheese
- 1/2 cup (4 oz.) parmesan cheese , divided
- 1/2 cup frozen peas
- salt and pepper , to taste
Instructions
- Peel 1 medium butternut squash, then cut into chunks, removing the seeds. Place in a steamer basket over simmering water in a large pot, and steam until it is soft and can be mashed easily, about 15 minutes.
- Meanwhile, preheat your oven to 350°F. and cook 8 oz dry pasta according to package directions, leaving it slightly under cooked, or al dente.
- Add the steamed butternut squash and 3 Tablespoons chicken or vegetable broth to a blender or food processor, and puree until smooth.
- In a large saucepan, combine the squash puree, 1 cup milk, and 1 Tablespoon butter, and heat over medium heat until it just barely comes to a boil.
- Add 1 teaspoon dry mustard, 1 1/2 cups (6 oz.) shredded sharp cheddar cheese, and half of the 1/2 cup (4 oz.) parmesan cheese (set aside 1/4 cup for topping), and stir until the cheese is fully melted and incorporated.
- Add 1/2 cup frozen peas, and salt and pepper, to taste.
- Add the pasta to the cheese sauce, and stir to combine.
- Pour the mixture into a glass or ceramic baking dish, and sprinkle the top with the remaining 1/4 cup parmesan cheese.
- Bake for 20-25 minutes, or until hot and bubbly, and the top is slightly browned.
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This looks great! Do you think I could make a batch & freeze some of it? Maybe put it in muffin tins & then freeze them afterwards? Thank you!!
Thank you, Seema! I think this recipe would freeze wonderfully! If you’re going to freeze it in muffin tins, I would suggest lining them with plastic wrap so that they pop out more easily. Once they’ve frozen, wrap them in the plastic wrap and store them in a freezer bag.
Yum, that sounds like a great fake-out for my son. Pinning it to try! Thank you for sharing with us at the #HomeMattersParty
Alsways good to get some extra veggies in those kiddos!
I made this and it was AMAZING!!! I been on a squash kick and this was the perfect addition to my fall lineup! Absolutely amazing. My fiancé loved it 🙂 Thanks for this awesome share!!!
Oh awesome, thanks so much!!
I’ve been planning on making mac and cheese but it hasn’t happened yet. I love butternut and I agree that it would be perfect with mac and cheese. I’m definitely going to try it.
I love the little bit of earthy sweetness it gives. But it is not overwhelming, so even non-squash lovers will like it.
It does not say where to incorporate the squash puree in the directions. I just added after stirring the cheese and mac together. just wanted to let you know or maybe I missed something, either way it looks really good and my kids are about to try it. Thank you
Sorry for the super-late reply. Blog went on hold unexpectedly for awhile! You caught me! Definitely an omission. I corrected it, but I think this recipe is flexible enough that it isn’t critical when you add it. Hope you enjoyed!
My son keeps BEGGING me to buy the blue box macs and cheese but I refuse to do it. Maybe this recipe will convert him away from that nasty processed stuff. Thanks for linking up at A Little Nosh!
My little guy has gotten Annie’s Bunnies & Cheese a couple times, but I much prefer to give him this or another homemade version!