Creamy Butternut Squash Mac and Cheese Recipe

There’s just something magic about comfort food that also feels nourishing, and that’s exactly why I adore this Creamy Butternut Squash Mac and Cheese Recipe. It’s rich and satisfying, yet sneaks in the goodness of butternut squash to make it a little lighter and really special. When I first tried this blend of creamy squash and melty cheese, I was hooked—and I know you’ll feel the same once you take your first bite.

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Ingredients You’ll Need

The combination of creamy butternut squash, melty cheese, and tender pasta shells creates a perfect balance of flavor and texture. I always look for a nice sharp white cheddar or Gruyère because they melt beautifully and add a complex depth to the sauce.

• Butternut squash: Choose firm, medium-sized squash with a vibrant orange color for the best flavor.
• Vegetable or chicken broth: Low sodium works best to control saltiness in the sauce.
• Milk: Whole milk gives great creaminess, but you can sub with 2% if you prefer.
• Garlic: Fresh minced garlic adds a little savory punch to the base.
• Uncooked pasta shells: Shells or any small pasta hold the sauce wonderfully.
• Kale: Optional but adds a nice green pop and nutrition boost without overpowering the dish.
• Plain Greek yogurt: Adds tang and extra creaminess while keeping it light.
• Salt, pepper & nutmeg: Essential seasonings to brighten and balance flavors.
• Shredded cheese (Gruyère or sharp white cheddar): I always use a good aged cheese because it melts well and deepens the flavor.
• Breadcrumbs and fresh thyme: Optional for topping, giving a crunchy texture and aromatic freshness.

Variations

I love that this creamy butternut squash mac and cheese recipe is super versatile. You can easily customize it depending on what you have on hand or your family’s preferences. I often switch up the cheese or add different greens to keep things interesting.

• Use different cheeses: I once swapped in smoked gouda for a smoky twist, which my family loved. Try mozzarella for a milder cheese pull experience or pepper jack for a little heat.
• Swap the greens: If kale isn’t your thing, spinach or Swiss chard work wonderfully and wilt just as nicely.
• Make it vegan: I’ve experimented with dairy-free cheese and plant-based yogurt alternatives — just be sure to pick ones that melt well!
• Add some protein: For a heartier meal, add cooked chicken or crispy tofu on top before baking.

How to Make Creamy Butternut Squash Mac and Cheese Recipe

Step 1: Simmer the Butternut Squash and Aromatics

Start by combining the peeled and cubed butternut squash with broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring it to a boil, then reduce the heat to medium-low and let it simmer gently for about 20 minutes. You’ll want the squash to become super tender—test it with a fork and make sure it pierces easily. This creates the silky base of your sauce. While it’s simmering, you can get started on cooking your pasta to save time.

Step 2: Cook the Pasta (and Kale, if Using)

Boil a large pot of salted water and cook the pasta shells just until al dente, meaning they’re still a bit firm when you bite into them. If you’re using kale, add it to the boiling pasta water towards the end to soften it up—about 1 to 2 minutes will do. If you’re skipping the kale, let the pasta cook 1-2 minutes longer than al dente for a perfect texture. Drain the pasta (and kale) thoroughly and set aside.

Step 3: Blend the Butternut Squash Mixture Into a Velvety Sauce

Carefully transfer the soft butternut squash mixture—including all the cooking liquid—into a blender or food processor. Add plain Greek yogurt, salt, freshly ground black pepper, and a pinch of nutmeg. Blend until completely smooth and creamy. Pour the silky sauce into a large bowl, then stir in your shredded cheese. Don’t worry if the cheese doesn’t fully melt just yet; the heat from the sauce and baking will take care of that. Give the sauce a quick taste test and adjust salt, pepper, or nutmeg if needed.

Step 4: Combine Pasta and Sauce, Prepare to Bake

Mix the cooked pasta and kale gently into the cheese sauce. It might seem a bit watery at first, but trust me—the pasta will absorb that creaminess as it bakes. Transfer everything to an ungreased 9×13-inch baking dish (or similarly sized skillet or casserole dish). If you’re feeling fancy, sprinkle breadcrumbs and a little extra cheese on top for a golden crust.

Step 5: Bake to Golden Perfection

Cover the dish loosely with aluminum foil and bake at 375°F (191°C) for 20 minutes. Then remove the foil and bake for another 5 minutes until bubbly on the edges and lightly browned on top. That finish gives it the perfect comforting look and flavor that makes everyone want seconds.

Step 6: Serve and Enjoy!

Take it out of the oven, sprinkle with a little fresh thyme and some extra cracked black pepper if you like, and serve. I love how the fresh herbs add a bright contrast to the creamy, cheesy sauce. Dig in while it’s warm—your family is going to go crazy for this, just like mine did on the first try!

How to Serve Creamy Butternut Squash Mac and Cheese Recipe

Garnishes

For garnishes, I’m all about fresh thyme leaves because they add a subtle herbaceous note that lifts the richness. A sprinkle of extra shredded cheese or a few grinds of black pepper on top also make it feel special and inviting. Some crispy fried sage leaves are another lovely touch if you want to get creative!

Side Dishes

I love pairing this creamy butternut squash mac and cheese recipe with a crisp green salad dressed in lemon vinaigrette or some roasted Brussels sprouts for a little bite and texture contrast. For a heartier meal, a simple roasted chicken breast or seared salmon works beautifully alongside.

Creative Ways to Present

If you’re serving this for a dinner party or a cozy holiday meal, try serving it in individual oven-safe ramekins for cute personal portions. I’ve also layered it with sautéed mushrooms and caramelized onions for a gourmet twist that always impresses guests. And of course, a sprinkle of toasted pumpkin seeds on top adds a nice crunch and seasonal flair.

Make Ahead and Storage

Storing Leftovers

After your creamy butternut squash mac and cheese cools completely, I like to cover it tightly with foil or plastic wrap before popping it in the fridge. It keeps well for up to 5 days, and honestly, I’m often more excited for leftovers because the flavors have had time to meld even more.

Freezing

This recipe freezes surprisingly well! To freeze, portion out into airtight containers, ideally without the breadcrumb topping, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating so it warms evenly.

Reheating

I reheat leftovers gently in the oven at 350°F (175°C) covered with foil to keep it moist. If you’re short on time, the microwave works fine—just add a splash of milk and stir halfway through heating to maintain that creamy texture.

FAQs

Final Thoughts

This Creamy Butternut Squash Mac and Cheese Recipe holds a special place in my kitchen because it combines childhood comfort food with grown-up nutrition in a way that tastes unbelievably good. Whether you’re cooking for your family or just craving some cozy vibes on a chilly night, I really encourage you to give this one a try—it’s become a regular for us and I think you’ll love it just as much!

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