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Easy Creamy Butternut Squash Mac and Cheese Recipe

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This easy creamy butternut squash mac and cheese uses roasted squash for a velvety, rich sauce without heavy cream. It’s comfort food that’s secretly packed with vegetables and comes together in about 40 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (16 oz) pasta (cavatappi or large elbow macaroni recommended)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup whole milk
  • ½ cup heavy cream (optional, or use canned coconut milk for dairy-free)
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • ½ teaspoon ground nutmeg
  • ½ teaspoon dried sage (optional, or 4–5 fresh sage leaves, chopped)
  • Salt and pepper to taste
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • 2 tablespoons Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed squash with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are caramelized.
  3. While squash roasts, cook pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain pasta and set aside.
  4. Transfer roasted squash to a blender. Add ½ cup reserved pasta water (or regular water). Blend on high until completely smooth. Set aside.
  5. In a large skillet or Dutch oven, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in milk and heavy cream, then whisk in squash puree. Warm through for 2 minutes, stirring occasionally.
  6. Reduce heat to low. Add shredded cheddar and Parmesan a handful at a time, stirring constantly until each addition melts completely. Stir in nutmeg and sage (if using). Season with salt and pepper to taste.
  7. Add cooked pasta to the sauce and stir until coated. If sauce is too thick, add a splash of reserved pasta water to loosen.
  8. Optional: Transfer to a 9×13-inch baking dish. Mix panko breadcrumbs with melted butter and extra Parmesan; sprinkle over top. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbling.
  9. Let rest for 5 minutes before serving (if baked). Serve immediately if stovetop style.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars for deeper flavor. Always grate your own cheese to avoid graininess. For a gluten-free version, use gluten-free pasta and gluten-free panko. The sauce thickens as it sits; add a splash of milk when reheating. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, easy mac and cheese, healthy mac and cheese, vegetarian mac and cheese, gluten-free mac and cheese

Find it online: https://spoonluma.com/easy-creamy-butternut-squash-mac-and-cheese-recipe/