Butternut Mac & Cheese

By December 16, 2020Recipes
Bowl of pasta

Butternut Squash Mac & Cheese

A unique and delicious way to incorporate vegetables into a family favorite dish. This recipe is extremely versatile – make it with whatever pasta shape you have in your pantry and the butternut squash puree can easily be substituted with canned 100% pumpkin or mashed sweet potato. As a bonus, add in some of your favorite vegetables such as broccoli, bell peppers, peas, zucchini, or spinach to the final product!


  • 1 box (16 oz) whole wheat macaroni or rotini noodles
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups low-fat milk
  • 1 1/2 cups butternut squash puree*
  • 2-3 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Cook the noodles according to package directions in a large pot. Drain the pasta and set aside in a separate bowl.
  2. In the same pot, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk well to create a roux or thick paste.
  3. Slowly, pour in the milk in a steady stream, whisking constantly. Whisk in all the milk until no lumps of flour remain. Bring the milk mixture to a simmer and cook until the sauce begins to thicken.
  4. Whisk in the butternut squash puree until smooth.
  5. Add in the shredded cheese and stir to combine until all the cheese has melted. Season with salt and pepper.
  6. Add the cooked, strained pasta back to the pot with the cheese sauce and stir to coat all the noodles. Cook for 1-2 minutes.
  7. Serve!

*Tip! To make your own butternut squash puree: Cut one small butternut squash lengthwise and place cut side down on a parchment lined baking sheet. Roast at 350 F for 30-45 minutes or until easily pierced with a knife. Scoop out the flesh, discarding the seeds & skins. Puree the flesh in a blender or mash well with a fork. Add a splash of water to help the squash puree if necessary.

Leave a Reply