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Creamy Butternut Squash Mac and Cheese: Easy 30-Minute Recipe

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This creamy butternut squash mac and cheese is a quick 30-minute stovetop recipe where the squash melts into a silky cheese sauce, offering comfort food with a hidden vegetable boost. Perfect for picky eaters and weeknight dinners.

Ingredients

Scale
  • 12 ounces elbow macaroni (or short pasta like shells or cavatappi)
  • Salt for pasta water
  • 2 cups butternut squash, peeled and cubed (about half a medium squash)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg, freshly grated if possible
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 2 tablespoons Parmesan cheese, grated (optional topping)

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add 12 ounces of macaroni and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining. Drain and set aside.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the cubed butternut squash and cook for 3-4 minutes, stirring occasionally, until slightly translucent at the edges.
  3. Sprinkle 2 tablespoons of flour over the squash and butter mixture. Stir constantly for about 1 minute until the flour is fully incorporated and turns a light golden color.
  4. Slowly pour in 2 cups of milk and 1 cup of broth while whisking continuously to prevent lumps. Add ½ teaspoon garlic powder, ¼ teaspoon nutmeg, and a pinch of salt and pepper. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until squash is fork-tender and sauce has thickened slightly.
  5. Remove pot from heat. Use an immersion blender to blend the mixture until completely smooth. If using a regular blender, let cool for 5 minutes first, then blend in batches.
  6. Return pot to low heat. Add 1 ½ cups shredded cheddar and ½ cup grated Parmesan in handfuls, stirring constantly until each addition is fully melted before adding the next.
  7. Add the cooked pasta to the cheese sauce and stir until every piece is coated. If sauce is too thick, add a splash of reserved pasta water to loosen it up.
  8. Optional topping: Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased baking dish. Mix ½ cup panko, 2 tablespoons melted butter, and 2 tablespoons Parmesan, then sprinkle evenly over the top. Bake for 10-12 minutes until topping is golden and edges are bubbling. Serve hot.

Notes

Don’t rush the roux; medium heat is key. Cube squash evenly (½-inch) for even cooking. Use room temperature milk to avoid lumps. Go easy on the nutmeg—¼ teaspoon is plenty. If baking with topping, don’t overbake; 10-12 minutes is enough. For gluten-free, use gluten-free flour blend and pasta. For dairy-free, use oat or cashew milk, plant-based butter, and dairy-free cheese shreds.

Nutrition

Keywords: butternut squash mac and cheese, creamy mac and cheese, 30-minute recipe, hidden vegetable mac and cheese, easy mac and cheese, stovetop mac and cheese

Find it online: https://cooksybite.com/creamy-butternut-squash-mac-and-cheese-easy-30-minute-recipe/