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Gluten Free Mac and Cheese Recipe

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese is a fun spin on an American classic dish. Using the butternut squash makes the recipe incredibly creamy. 
Course Dinner
Cuisine American, Vegetarian
Keyword butternut squash, pasta
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 378kcal
Author Maike


Roasting the Butternut Squash

Making the Pasta

Making the Cheese Sauce


  • Cook pasta according to package instructions. SUBTRACT 3 minutes from the recommended boiling time. This will prevent the pasta from becoming mushy later.
  • Preheat the oven to 400°. Line a large baking sheet with aluminum foil.

Making Butternut Squash Puree

  • Place diced butternut squash in a large bowl and season olive oil, salt, pepper, and nutmeg. Toss and make sure the pieces are evenly coated.
  • Transfer butternut squash onto a baking sheet and roast for 25-30 minutes. Once you've done reduce the heat to 350°.
  • Transfer the roasted butternut squash into a food processor and add vegetable broth. Blend until the butternut squash until creamy. Set aside.

Making the Cheese Sauce

  • In a large sauté pan melt butter over medium-low heat, add flour and stir until the butter and flour have created a paste (roux).
  • Slowly pour milk into the mixture. Stir frequently until the milk has warmed and the mixture has thickened. About 7-10 minutes. Season with salt, pepper, and dry mustard. Add ¾ of Cheddar cheese to the sauce. and simmer for a couple of minutes. 
  • Add cooked pasta to the cheese sauce and transfer everything into a large baking dish. Top with the remaining Cheddar cheese. 
  • Bake for 20 minutes at 350º Fahrenheit.


Calories: 378kcal | Carbohydrates: 38g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 735mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8631IU | Vitamin C: 16mg | Calcium: 339mg | Iron: 1mg