you can never eat too much

Butternut Squash Macaroni N Cheese

Fun fact: macaroni and cheese is my favorite food, ever.

I am very protective over my coveted tried-and-true Jamaican-style mac n cheese recipe (which I will be sure to share), but sometimes it’s fun to deviate from that and try something new. Enter this butternut squash macaroni and cheese, which turned out much better than I expected.

I was a little nervous that the sauce for this recipe would be too thin, or that it wouldn’t taste “cheesy” enough. Everyone has a preference for how they like their mac n cheese, but I like my sauce to be thick enough to slice through. Some people may disagree, and it’s totally fine and we can fight about it. Just know I’m right about this one.

Because I like a thick sauce I almost always avoid stovetop mac n cheese recipes. I exclusively bake my mac n cheese, so it was fun to try a new technique. This recipe is super simple so I recommend customizing it to your liking and definitely add a heaping amount of salt and pepper to taste. In the future, I may try to make another version with different veggies like pumpkin, carrots, or sweet potato. The best part about this recipe is that it can be finished in 30 minutes, which makes it a great meal to make after work.

Hope you get to try this sometime soon!

Butternut Squash Mac n Cheese Recipe


  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m


  • 1 1/2 cups macaroni noodles, uncooked
  • 3 cups cubed butternut squash, peeled and de-seeded
  • 2 tablespoons unsalted butter
  • 1/2 cup vegetable broth
  • 3/4 cup whole milk
  • 1 1/4 cups grated sharp cheddar cheese
  • Salt and pepper
  • 1 teaspoon paprika
  • Optional: fresh parsley


  1. Cook the macaroni according to package directions. Drain and set aside.
  2. Heat the butter in a skillet over medium low heat. Add the butternut squash and cook until browned, about 5 minutes. Season with salt and pepper.
  3. Place the squash in the blender, scraping the pan to add in flavored bits. Add broth, paprika, milk, and more salt and pepper to taste.
  4. Pulse until smooth.
  5. Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
  6. Add more salt and pepper to taste.
  7. Serve with parsley if desired.

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