If you’re craving comfort food with a healthy twist, you’re going to adore this Creamy Butternut Squash Mac and Cheese Recipe. It’s velvety, cheesy, and packed with a subtle sweetness from the butternut squash that adds a depth you won’t find in regular mac and cheese. I absolutely love how this turns out because it’s rich and creamy without being heavy, and the cozy flavors always bring a huge smile to everyone at my table. Stick with me, and I’ll show you exactly how to make this fan-freaking-tastic dish step-by-step!
Why You’ll Love This Recipe
- Rich and Velvety: The butternut squash creates a naturally creamy sauce that feels indulgent yet lighter than traditional cheese sauces.
- Sneaky Veggie Boost: You’re getting a big nutrient kick from the squash and optional kale, perfect for sneaking veggies into picky eaters’ meals.
- Super Versatile: This recipe is easy to tweak with different cheeses, pastas, or toppings depending on what you have on hand.
- Perfect for Any Occasion: Serve it as a cozy weeknight dinner or a crowd-pleasing side for gatherings—it always disappears fast!
Ingredients You’ll Need
Gathering the right ingredients here really makes a difference. The butternut squash is key to that creamy texture, while the cheese adds flavor punch. I find using vegetable broth gives it a lighter touch, but chicken broth works if you prefer. One thing to note: pick a cheese that melts well and tastes good to you—it’s your mac and cheese after all!
- Butternut squash: Peel and cube it yourself for freshness; I usually buy a large squash to get enough volume.
- Vegetable or chicken broth: Low sodium helps control saltiness, so you can season to taste at the end.
- Milk: Whole milk gives the creamiest results, but any kind works fine.
- Garlic: Fresh minced garlic adds nice depth—don’t skip it!
- Uncooked pasta shells: I love shells because they trap the sauce, but your favorite shape works just as well.
- Kale (optional): Adds a pop of green and nutrients; be sure to discard tough stems for a better texture.
- Plain Greek yogurt: This gives the sauce a lovely tang and silky consistency.
- Salt, pepper, nutmeg: Nutmeg is subtle but really brings out the squash’s flavor.
- Shredded cheese: Gruyère or sharp white cheddar, or a mix—choose what you love!
- Optional toppings: Breadcrumbs for crunch, plus fresh thyme or extra pepper to finish beautifully.
Variations
I love experimenting with this recipe depending on the season and what’s in my fridge. It’s a flexible dish, so feel free to make it your own—swap out kale for spinach or arugula, change up the cheese, or use gluten-free pasta if you’re looking to accommodate dietary needs.
- Add some spice: I sometimes stir in a pinch of cayenne or smoked paprika to add a little kick, and it’s a hit every time.
- Go vegan: Use plant-based milk and vegan cheese alternatives, and swap Greek yogurt for a dairy-free substitute like coconut yogurt.
- Make it protein-packed: Stir in cooked chicken, crispy bacon bits, or sautéed mushrooms to make it heartier.
- Crunch factor: I love topping with toasted pecans or walnuts instead of breadcrumbs for a unique twist.
How to Make Creamy Butternut Squash Mac and Cheese Recipe
Step 1: Simmer the Butternut Squash Mixture
Start by combining the cubed butternut squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring this to a boil, then lower the heat to medium-low and let it simmer gently for about 20 minutes. You’re aiming for the squash to be super tender—use a fork to check; it should pierce easily. This step is crucial because it softens the squash enough to blend into a silky sauce later on. While that simmers, feel free to prep your pasta to save time.
Step 2: Cook the Pasta and Kale
Boil water and cook your pasta just until al dente, meaning it’s still got a slight bite to it. If you’re adding kale, toss it in during the last 1-2 minutes of cooking so it softens but keeps its vibrant color. If you skip the kale, just let the pasta cook 1-2 minutes past al dente. Once cooked, drain the pasta (and kale) and set it aside. I like to save a little pasta water just in case the sauce needs thinning later, but usually it’s perfect as is.
Step 3: Blend the Sauce
Carefully transfer your warm butternut squash mixture (the squash plus all the liquid) into a blender or food processor. Add the Greek yogurt, salt, black pepper, and a pinch of nutmeg. Blend everything until completely smooth and creamy. I learned this trick to blend it warm helps the cheese melt into the sauce better later. Pour the sauce into a very large bowl, then stir in your shredded cheese until it’s mostly combined—it’s okay if the cheese doesn’t fully melt in the cool sauce; it will finish melting in the oven.
Step 4: Combine and Bake
Mix the pasta and kale into the cheesy butternut squash sauce. It might look like there’s too much sauce at first, but the pasta soaks it up beautifully during baking. Pour everything into an ungreased 9×13-inch baking dish or an oven-safe skillet. Top with your breadcrumbs and a little extra cheese if you want a golden, crunchy finish. Cover with aluminum foil and bake at 375°F (191°C) for 20 minutes. Then, remove the foil and bake for another 5 minutes to get those bubbly, delicious edges.
Pro Tips for Making Creamy Butternut Squash Mac and Cheese Recipe
Pro Tips for Making Creamy Butternut Squash Mac and Cheese Recipe
- Choose the Right Cheese: Gruyère melts beautifully and has a nuttier flavor than cheddar, but I recommend a blend if you want sharper or creamier notes.
- Don’t Skip the Nutmeg: This tiny pinch really lifts the flavor and adds warmth without overpowering.
- Use Warm Sauce for Blending: Blending the sauce while it’s still warm helps achieve a smoother texture and makes cheese incorporation easier.
- Avoid Overcooking Pasta: Since the pasta bakes longer in the oven, cook it just to al dente or slightly under to prevent mushiness.
How to Serve Creamy Butternut Squash Mac and Cheese Recipe
Garnishes
I love finishing this mac and cheese with a sprinkle of fresh thyme leaves and a little extra freshly ground black pepper. Sometimes, I add a handful of toasted breadcrumbs or crushed nuts for that irresistible crunch on top. Those little garnishes bring a fresh, aromatic lift that balances the creamy richness perfectly.
Side Dishes
This pairs beautifully with a crisp green salad with a lemon vinaigrette to cut through the richness. For heartier meals, roasted garlic green beans or steamed broccoli with a squeeze of lemon are great companions. I also enjoy serving it alongside grilled chicken or pan-seared salmon for a complete dinner.
Creative Ways to Present
For special occasions, I’ve baked my creamy butternut squash mac and cheese in individual ramekins and topped each with crunchy panko and fresh herbs—it makes everyone feel a little fancy! Another fun idea is layering the mac and cheese in a trifle dish with sautéed mushrooms and caramelized onions for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in the fridge for up to 5 days if you store them in an airtight container. I always cool mine to room temperature before refrigerating to keep everything fresh and tasty. When reheating, I usually add a splash of milk or broth to loosen up the sauce, since it thickens in the fridge.
Freezing
I’ve had good luck freezing this mac and cheese in portions. Just place it in freezer-safe containers or bags, and it keeps well for up to 3 months. Thaw overnight in the fridge before reheating to maintain that creamy texture.
Reheating
To reheat, I prefer warming it up in the oven at 350°F (175°C) covered with foil for about 15-20 minutes, adding a splash of milk if it looks dry. You can also microwave single servings, but be sure to stir halfway through so it heats evenly and stays creamy.
FAQs
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Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash works fine—just thaw and drain any excess liquid before cooking. Keep in mind the texture might be a bit softer, but it blends into the sauce beautifully, and it’s a great time saver.
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What type of pasta is best for this mac and cheese?
I like small to medium pasta shapes like shells or elbow macaroni because they hold the sauce well. But really, use what you have or prefer—the key is to not overcook it since it’ll bake in the sauce later.
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Can I make this dairy-free?
Yes! Use plant-based milk like almond or oat, swap the cheese for vegan cheese alternatives, and replace Greek yogurt with a dairy-free yogurt. The texture might be slightly different, but it still turns out delicious and creamy.
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How do I prevent my mac and cheese from being too watery?
Make sure to cook the pasta just to al dente and don’t add too much liquid when simmering the squash. Also, blending the sauce thoroughly and baking covered helps it thicken up nicely. If it feels thin before baking, adding a bit more cheese or letting it simmer a few extra minutes can help.
Final Thoughts
This Creamy Butternut Squash Mac and Cheese Recipe has become one of my go-to dishes when I want something comforting but a bit healthier too. I love how it sneakily packs in veggies while keeping that classic cheesy goodness we all crave. If you’re looking for a twist on a timeless favorite that your whole family will go crazy for, give this a try—you’ll be amazed at how creamy and delicious it is. Trust me, once you make it, this recipe will be on repeat in your kitchen just like it is in mine!
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Creamy Butternut Squash Mac and Cheese Recipe
- Prep Time: 45 min
- Cook Time: 25 min
- Total Time: 1 hr 10 min
- Yield: 9 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Butternut Squash Mac and Cheese is a comforting twist on the classic dish, featuring a velvety butternut squash sauce blended with garlic, Greek yogurt, and a blend of sharp cheeses. Enhanced with optional kale for a nutritional boost and topped with crispy breadcrumbs and fresh thyme, this baked casserole is perfect for a cozy family meal that combines rich flavors and wholesome ingredients.
Ingredients
Squash Sauce
- 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
- 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
- 1 and 1/4 cups (300ml) milk*
- 3 cloves garlic, minced
- 1/3 cup (80g) plain Greek yogurt*
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- small pinch ground nutmeg
Pasta and Vegetables
- 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
Cheese and Toppings
- 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar recommended)*
- Optional topping: 1/3 cup (30g) breadcrumbs
- Optional topping: fresh thyme leaves and/or extra freshly ground black pepper
Instructions
- Simmer the Butternut Squash: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, until the squash is very tender. Check tenderness by piercing with a fork. Set aside once done.
- Preheat the Oven: While the squash simmers, preheat your oven to 375°F (191°C) to prepare for baking the mac and cheese later.
- Cook the Pasta and Kale: Boil water according to the pasta package instructions. Cook the pasta just until al dente. If using kale, add it to the pasta water during the last 1-2 minutes of cooking to soften. Drain both pasta and kale thoroughly and set aside.
- Blend the Sauce: Transfer the warm butternut squash mixture, including all the liquid, into a blender or food processor. Add the Greek yogurt, salt, black pepper, and nutmeg. Secure the lid and blend until completely smooth. Pour the sauce into a very large bowl.
- Add the Cheese: Stir the shredded cheese into the smooth butternut squash sauce until combined; some cheese may not fully melt which is fine. Taste the sauce and adjust seasoning with extra salt, pepper, or nutmeg if desired.
- Combine Pasta and Sauce: Add the drained pasta and kale to the sauce bowl and mix until evenly coated. Although the sauce may seem thin, the pasta will absorb it as it bakes.
- Prepare for Baking: Transfer the combined pasta and sauce to an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or a 3 to 4-quart baking dish. Sprinkle optional breadcrumbs and extra cheese on top for a crispy, cheesy crust if desired.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the edges are bubbly and the topping is golden brown.
- Serve: Remove from the oven and serve hot. Garnish with extra shredded cheese, fresh thyme leaves, and a sprinkle of freshly ground black pepper if preferred.
- Store Leftovers: Cover and refrigerate any leftovers; they will keep well for up to 5 days.
Notes
- Milk, Greek yogurt, and shredded cheese indicated with an asterisk (*) can be substituted depending on dietary preferences or availability; whole milk and sharp cheeses work best for creaminess and flavor.
- For a gluten-free version, use gluten-free pasta and skip breadcrumbs or use gluten-free breadcrumbs.
- Kale is optional but adds nutritional value and color; it can be replaced with spinach or omitted.
- Make sure not to overcook the pasta as it will further cook in the oven and soak up sauce.
- If you want a richer sauce, consider adding a little butter before blending with the squash mixture.
- Reheating leftover mac and cheese in the oven or microwave works well; add a splash of milk to loosen sauce if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
