Introduction

Creamy Butternut Squash Mac and Cheese is a comforting twist on a classic favorite. This recipe uses roasted butternut squash to create a velvety sauce that’s both rich and slightly sweet. It’s a delicious way to sneak in some veggies without sacrificing any indulgence.

A deep white oval dish with ridged edges holds a baked pasta casserole made of shell-shaped noodles covered in creamy orange cheese sauce. The top layer shows melted cheese melted unevenly with small browned spots, sprinkled with shredded white cheese and small green herb leaves scattered across. The dish is placed on a white marbled surface with a sprig of herb beside it, and a light green cloth partially visible under one side. Photo taken with an iphone --ar 4:5 --v 7

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 recommended)*
Optional topping: 1/3 cup (30g) breadcrumbs
Optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

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. Set aside.
Step 2: Preheat your oven to 375°F (191°C).
Step 3: Boil water for the pasta. Cook pasta until just al dente. If using kale, add it during the last 1-2 minutes of cooking. If not using kale, cook pasta 1-2 minutes past al dente. Drain and set aside.
Step 4: Pour the warm butternut squash mixture with all liquid into a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth. Transfer to a large bowl and stir in the shredded cheese until combined.
Step 5: Stir the cooked pasta and kale into the cheese sauce. Pour everything into an ungreased 9×13-inch baking dish or equivalent. Sprinkle with breadcrumbs and additional cheese if desired.
Step 6: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 5 minutes until bubbly on the edges.
Step 7: Remove from the oven and serve topped with extra cheese, fresh thyme, or freshly ground black pepper if you like.

Tips & Variations

Use sharp white cheddar or Gruyère for a rich, tangy flavor that complements the sweetness of the squash.
Add sautéed onions or a pinch of smoked paprika for extra depth in the sauce.
If you prefer a vegan version, substitute dairy milk and cheese with plant-based alternatives and use nutritional yeast for a cheesy flavor.
For crunchier topping, mix breadcrumbs with a little melted butter before sprinkling on top.

Storage

Store leftovers covered in the refrigerator for up to 5 days. To reheat, warm in the oven or microwave until heated through. You may need to add a splash of milk to loosen the sauce after refrigeration.

How to Serve

The image shows a creamy cheesy pasta dish with shell-shaped pasta coated in a rich, golden-yellow cheese sauce. The dish has several layers, including the soft pasta shells, melted cheese sauce, and light green bits of herbs or vegetables scattered throughout. The top is sprinkled with shredded cheese and small specks of black pepper, adding texture and color contrast. A silver spoon lifts some of the pasta, revealing the gooey melted cheese. The dish is served in a white ceramic pot with red handles, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash has a creamy texture and mild sweetness that’s ideal. Other winter squashes like kabocha or pumpkin can work but may alter the flavor and consistency slightly.

Do I have to use kale?

No, kale is optional. It adds a nice color and nutrient boost, but the dish is delicious without it. You could also use spinach or omit greens altogether.