My homemade Butternut Squash Mac and Cheese satisfies that craving with its rich, golden sauce and tender pasta.

I love how the roasted squash melts into the sauce to create a hidden vegetable boost that even picky eaters enjoy. This recipe quickly became a staple in my rotation because it feels indulgent yet wholesome.

Why This Butternut Squash Mac and Cheese Will Become Your Go-To Recipe

This recipe uses a brilliant one-pot method where the pasta cooks directly in the sauce components. You skip the hassle of making a flour-based roux or draining a giant pot of boiling water.

The combination of cream cheese and sharp cheddar creates a luxurious texture without feeling overly heavy. It is the perfect balance of convenience and scratch-made flavor.

You can easily prep the squash ahead of time to make this meal come together in under thirty minutes on busy weeknights. My family always asks for seconds because the sauce clings to the noodles perfectly.

If this dish hit the spot, you will want to try my Savory Black and White Cookies Recipe next, plus the Zesty White Bean Soup Recipe delivers the same bold flavors.

Everything You Need for Perfect Butternut Squash Mac and Cheese

Here are the fresh ingredients you will need to gather for this recipe:

Butternut Squash: You will need a medium to large squash to roast and mash for the base.
Short-Cut Pasta: I prefer pipe rigate, cavatelli, or fusilli because they hold the sauce well.
Sharp Cheddar Cheese: Grating a block of sharp cheddar yields the best melting capability and flavor punch.
Cream Cheese: This adds tangy creaminess and thickens the sauce without needing heavy cream.
Parmesan Cheese: Freshly grated parmesan provides a salty, nutty finish that rounds out the dish.
Unsalted Butter: I use this to sauté the spices and coat the uncooked pasta.
Garlic Powder: This savory spice builds the flavor foundation before the liquids are added.
Onion Powder: A teaspoon adds depth and complements the sweetness of the squash.
Olive Oil: You need just a bit to coat the squash before roasting it in the oven.
Water: This is the cooking liquid that transforms into a starchy sauce as the pasta boils.
Fine Salt: Essential for seasoning both the roasting squash and the final pasta dish.

My Method for Perfect Butternut Squash Mac and Cheese

Let’s get cooking with these simple steps:

Preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Slice the squash in half lengthwise and scoop out the seeds, then rub the cut sides with olive oil. Place the squash cut-side down on the baking sheet and roast until the flesh is very tender and easily pierced with a fork, which usually takes between 40 to 60 minutes. Once it cools enough to handle, peel away the skin and mash the flesh until you have about two cups of squash ready for the pasta.
Place a large pot or Dutch oven over medium heat and melt the butter. Stir in the garlic powder and onion powder, cooking them for about 2 to 4 minutes until the butter foams slightly and smells fragrant with little brown specs. Add your dry, uncooked pasta to the pot and toss it gently to coat every noodle in the seasoned butter mixture.
Pour in the water and salt, then add two cups of your mashed butternut squash directly into the pot. Cover the pot and increase the heat to high to bring the liquid to a rolling boil. Once it boils, remove the lid and let it cook for exactly 8 minutes while stirring occasionally to prevent sticking.
Do not drain the water when the timer goes off, as this starchy liquid is the base of your sauce. Stir in the cubed cream cheese and continue cooking for another 4 to 5 minutes until the pasta is al dente and the cream cheese has fully melted. Reduce the heat to low, add the shredded cheddar and Parmesan, and stir constantly until you have a smooth, orange Butternut Squash Mac and Cheese sauce.

My Best Tips for Perfect Butternut Squash Mac and Cheese

Roast the squash a day or two ahead of time to make weeknight dinner prep significantly faster. You can keep the mashed squash in the fridge until you are ready to boil the pasta.

I always recommend grating your own cheese instead of buying pre-shredded bags for this Butternut Squash Mac and Cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth sauce.

Keep the heat low once you add the cheddar and Parmesan to prevent the sauce from separating or becoming grainy. If the sauce looks too thick, you can stir in a splash of warm water or broth to loosen it up.

How I Like to Serve This Butternut Squash Mac and Cheese

I usually pair this rich pasta with a crisp green salad or roasted Brussels sprouts to balance the meal. The acidity of a simple vinaigrette cuts through the creamy cheese sauce beautifully.

Leftovers of this Butternut Squash Mac and Cheese reheat surprisingly well for a quick lunch the next day. I simply add a teaspoon of water before reheating to bring the creamy texture back to life.

If you love simple, comforting recipes like this, be sure to follow me on Pinterest for more daily inspiration.

Butternut Squash Mac and Cheese

Author: Joanna Wearstler
Total Time: 1 hr 25 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy, one-pot macaroni and cheese recipe featuring roasted butternut squash and a trio of cheeses. No draining required.

Ingredients

Scale

1 lb short-cut pasta (pipe rigate or fusilli)
2 cups mashed roasted butternut squash
8 oz sharp cheddar cheese, shredded
4 oz cream cheese, cubed
1/2 cup Parmesan cheese, grated
5 cups water
2 tbsp unsalted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp fine salt
1 tsp olive oil

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper. Halve the squash, remove seeds, rub cut sides with olive oil, and roast face down for 45-55 minutes until tender. Peel and mash 2 cups of flesh.
In a large Dutch oven over medium heat, melt the butter. Add garlic powder and onion powder, cooking for 3 minutes until fragrant.
Add the dry pasta to the pot and toss to coat in the seasoned butter.
Pour in water, add salt, and stir in the mashed squash. Bring to a boil, then uncover and cook for 8 minutes, stirring occasionally.
Do not drain. Stir in cream cheese and cook for 4-5 minutes until melted and pasta is al dente.
Reduce heat to low. Stir in cheddar and Parmesan until smooth and creamy. Season with extra salt if needed and serve immediately.

Notes

Roast the squash up to 3 days in advance to save time. For gluten-free, use a sturdy brown rice pasta.

Prep Time: 20 min
Resting Time: 5 min
Cook Time: 1 hr 5 min
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 16g
Cholesterol: 45mg

Keywords: butternut squash mac and cheese, one pot pasta, creamy vegetable pasta, fall comfort food, homemade mac and cheese

Hearty Butternut Squash Mac and Cheese Recipe