Creamy Butternut Squash Mac and Cheese Recipe

Introduction

This creamy butternut squash mac and cheese is a comforting twist on a classic favorite. Packed with wholesome squash and a cheesy sauce, it’s perfect for a cozy dinner any night of the week.

Ingredients

• 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 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
• 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
• 1/3 cup (80g) plain Greek yogurt*
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• small pinch ground nutmeg
• 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar preferred)*
• optional topping: 1/3 cup (30g) breadcrumbs
• optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

1. Step 1: Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the squash is very tender. (You can start cooking the pasta during this simmering time.)
2. Step 2: Preheat your oven to 375°F (191°C).
3. Step 3: Boil water for the pasta according to package directions. Cook pasta until just al dente. If using kale, add it during the last 1-2 minutes of cooking. Drain pasta and kale and set aside.
4. Step 4: Pour the warm squash mixture into a blender or food processor. Add yogurt, salt, pepper, and nutmeg. Blend until smooth. Transfer to a large bowl and stir in shredded cheese until combined. Taste and adjust seasoning as desired.
5. Step 5: Mix the pasta and kale into the cheese sauce until well combined. Pour into an ungreased 9×13-inch baking dish or similar size oven-safe pan. Sprinkle with breadcrumbs and extra cheese if using.
6. Step 6: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until bubbly around the edges.
7. Step 7: Remove from oven and serve with extra cheese, fresh thyme, or black pepper if desired.
8. Step 8: Store leftovers covered in the refrigerator for up to 5 days.

Tips & Variations

• For a richer flavor, substitute half of the milk with cream or use whole milk.
• Add cooked bacon or caramelized onions for extra savory depth.
• Use gluten-free pasta and gluten-free breadcrumbs to make this dish gluten-free.
• Swap out kale for spinach or Swiss chard if preferred.
• For a vegan version, use plant-based milk, vegan cheese, and skip the yogurt or replace with a dairy-free alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat portions gently in the microwave or oven, adding a splash of milk if the sauce feels too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta in advance. Assemble just before baking to keep the pasta from becoming too soft.

What cheese works best for this recipe?

Gruyère and sharp white cheddar melt well and provide great flavor, but feel free to use your favorite melting cheese or a blend of several.

Creamy Butternut Squash Mac and Cheese Recipe

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★★★★★

4.7 from 93 reviews

This Creamy Butternut Squash Mac and Cheese is a comforting and nutritious twist on classic mac and cheese, featuring a velvety squash-based sauce blended with Greek yogurt and melty shredded cheese. It’s enhanced with a touch of garlic, kale for added greens, and optionally topped with crispy breadcrumbs and fresh thyme. Baked to bubbly perfection, this dish combines creamy textures and rich flavors, perfect for a cozy meal any day.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Pasta and Greens

• 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
• 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)

Finishing Ingredients

• 1/3 cup (80g) plain Greek yogurt*
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• small pinch ground nutmeg
• 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar)*

Optional Toppings

• 1/3 cup (30g) breadcrumbs
• Fresh thyme leaves
• Extra freshly ground black pepper

Instructions

1. Simmer Squash: Combine the peeled and cubed butternut squash, vegetable broth 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 simmer gently for about 20 minutes until the squash is very tender. Test tenderness by piercing with a fork. Set aside.
2. Preheat Oven: While the squash simmers, preheat your oven to 375°F (191°C) to prepare for baking the mac and cheese later.
3. Cook Pasta and Kale: Boil water for the pasta according to package directions. Cook the pasta until just al dente, still slightly firm, then add the chopped kale if using. Boil the pasta and kale together for an additional 1-2 minutes. If not using kale, cook pasta 1-2 minutes beyond al dente. Drain and set aside.
4. Make Squash Sauce: Transfer the warm butternut squash mixture including all liquid into a blender or food processor. Add the Greek yogurt, salt, black pepper, and ground nutmeg. Blend until the sauce is smooth and creamy. Pour the sauce into a very large bowl and stir in the shredded cheese until combined. The cheese may not fully melt at this stage. Taste and adjust seasoning if desired.
5. Combine Pasta and Sauce: Add the cooked pasta and kale to the squash cheese sauce, stirring gently to combine. The sauce will seem liquidy but the pasta will absorb it all as it bakes. Pour the mixture into an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or any 3 to 4 quart baking dish. Sprinkle optional breadcrumbs and extra cheese on top if using.
6. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and sauce to thicken.
7. Bake Uncovered: Remove the foil and bake for an additional 5 minutes until the edges are bubbly and the topping is golden and crisp.
8. Serve and Store: Remove from the oven and serve hot with extra cheese and a sprinkle of fresh thyme leaves and freshly ground black pepper if desired. Cover and refrigerate leftovers in an airtight container for up to 5 days.

Notes

• Milk type can be varied; whole milk or 2% are best for creaminess, but plant-based milks can be used for a dairy-free version (adjust cheese accordingly).
• Kale is optional but adds a nice texture and nutritional boost.
• Using low sodium broth helps control saltiness in the dish.
• Gruyère or sharp white cheddar provides strong flavor; other cheeses suitable for melting can be used.
• Breadcrumb topping adds a crunchy texture for contrast but can be omitted or replaced with crushed nuts for gluten-free needs.
• Ensure pasta is not overcooked before baking to prevent mushiness.
• This recipe is vegetarian if using vegetable broth and suitable cheeses.

Keywords: butternut squash mac and cheese, creamy mac and cheese, healthy mac and cheese, vegetarian dinner, fall recipes