15 Butternut Squash Mac and Cheese Recipes

Confession time: I used to think mac and cheese peaked with breadcrumbs and cheddar. But then I met butternut squash—and wow, everything changed. Creamy, sweet, nutty, and beautifully golden, butternut squash turns basic mac into something cozy, comforting, and gourmet all at once.

This isn’t just your grandma’s casserole. These are next-level butternut squash mac and cheese recipes that could rule Pinterest boards and warm every autumn table in 2025. From roasted garlic swirls to spicy chipotle swirls, I’ve hunted down the most unique, creative spins that’ll make your feed and your kitchen pop.

So light a pumpkin candle, grab a fuzzy blanket, and scroll slowly—these 15 bowls of creamy goodness are loaded with fall flavor, cozy vibes, and viral potential.

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🍂 1. Roasted Garlic & Butternut Squash Mac with Thyme Butter Crumbs

Description:
A dreamy blend of roasted garlic, silky squash purée, and melted gruyère—topped with crispy thyme-infused breadcrumbs. It’s elegance in a casserole dish.

Ingredients:

• 3 cups cubed butternut squash
• 1 head garlic
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tbsp flour
• 1½ cups milk
• 1 cup gruyère cheese, shredded
• 1 cup sharp white cheddar
• 1 tsp salt, ½ tsp black pepper
• ½ tsp nutmeg
• 12 oz elbow macaroni
• ½ cup breadcrumbs
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Cut the top off garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes. Roast butternut squash cubes on a separate tray with olive oil and salt for 30 minutes until golden.
2. Blend squash and garlic (squeeze out cloves) with milk until smooth.
3. In a saucepan, melt 2 tbsp butter, whisk in flour to make a roux. Slowly add squash purée, stir constantly.
4. Mix in cheeses, nutmeg, salt, pepper. Stir until melted.
5. Boil pasta, drain, and toss in sauce.
6. Mix breadcrumbs with thyme and a dab of melted butter. Sprinkle on top and broil until golden and crispy.

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🍂 2. Chipotle Butternut Mac with Crispy Bacon & Jalapeño Dust

Description:
Smoky, spicy, and a little daring—this is mac and cheese for grown-up fall cravings. Think chipotle warmth with salty bacon and jalapeño zing.

Ingredients:

• 3 cups cooked butternut squash
• 1 chipotle pepper in adobo (plus 1 tbsp adobo sauce)
• 1½ cups milk
• 1 cup sharp cheddar
• ½ cup pepper jack
• 6 slices cooked crispy bacon, crumbled
• 12 oz macaroni
• Salt to taste
• 1 fresh jalapeño, very thinly sliced or dried jalapeño flakes

Instructions:

1. Blend cooked squash, chipotle, adobo sauce, and milk until smooth and spicy.
2. Heat sauce in a pan, stir in cheeses until melted.
3. Cook pasta and toss in sauce.
4. Fold in crumbled bacon.
5. Top with jalapeño slices or flakes for a pop of heat and crunch.

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🍂 3. Truffle-Infused Butternut Squash Mac with Wild Mushrooms

Description:
Truffle oil, roasted squash, and sautéed mushrooms create a woodland fantasy mac and cheese that screams luxury fall comfort.

Ingredients:

• 2 cups butternut squash puree
• 1 tbsp truffle oil
• 1½ cups milk
• 1 tbsp butter
• 1 tbsp flour
• 1 cup fontina cheese
• ½ cup parmesan
• 1½ cups sliced mushrooms (shiitake, oyster, or cremini)
• 1 garlic clove, minced
• 12 oz shell pasta
• Salt & pepper

Instructions:

1. Sauté mushrooms with garlic in butter until golden. Set aside.
2. Make a roux with butter and flour, then slowly whisk in milk and squash purée.
3. Stir in cheeses and truffle oil.
4. Cook pasta, mix with sauce, and fold in mushrooms.
5. Serve hot with extra parmesan on top.

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🍂 4. Butternut Mac & Cheese with Maple Brown Butter Sage

Description:
This cozy combo is the definition of autumn: sweet maple, nutty browned butter, and crispy sage leaves layered over creamy mac.

Ingredients:

• 3 cups roasted butternut squash
• ½ cup milk
• 1 cup white cheddar
• 1 cup mozzarella
• 12 oz macaroni
• 3 tbsp butter
• 1 tbsp maple syrup
• 6–8 fresh sage leaves
• Salt & pepper

Instructions:

1. In a small pan, melt butter until it foams and turns brown. Add sage leaves and cook until crisp. Remove leaves and set aside.
2. Blend squash, milk, maple, salt, and pepper until silky.
3. Heat sauce and melt in cheeses.
4. Toss cooked pasta in the sauce.
5. Drizzle with brown butter and top with sage leaves.

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🍂 5. One-Pot Vegan Butternut Squash Mac with Cashew Cream

Description:
No dairy, no problem! This creamy, dreamy mac gets its velvet texture from squash and soaked cashews. Totally plant-based and totally irresistible.

Ingredients:

• 2 cups cubed butternut squash
• ½ cup raw cashews (soaked 4 hours)
• 1½ cups vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 8 oz pasta (gluten-free if desired)
• Salt & pepper

Instructions:

1. Boil squash until fork tender. Drain.
2. Blend squash, cashews, broth, lemon juice, nutritional yeast, and spices until smooth.
3. Cook pasta, drain, and return to pot.
4. Pour sauce over pasta and stir until coated.
5. Optional: top with vegan parmesan or crispy chickpeas.

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🍂 6. Butternut Squash Mac and Cheese with Apple Cider Glazed Onions

Description:
Sweet meets savory in this caramelized onion twist, where tangy apple cider reduction mingles with creamy squash and aged cheddar.

Ingredients:

• 2 large onions, thinly sliced
• ½ cup apple cider
• 2 tbsp butter
• 3 cups roasted squash
• 1 cup milk
• 1 cup aged cheddar
• ½ cup gouda
• 12 oz pasta
• Salt & black pepper

Instructions:

1. Sauté onions in butter until translucent. Add cider and reduce over low heat for 15 minutes until jammy.
2. Blend squash and milk, then warm in a saucepan.
3. Stir in cheeses, salt, and pepper.
4. Cook pasta, drain, toss with sauce.
5. Top each serving with a heaping spoonful of cider onions.

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🍂 7. Spiced Moroccan Butternut Squash Mac with Harissa & Feta

Description:
North African spices meet creamy comfort food. This bold fusion features harissa heat, cinnamon warmth, and crumbly feta for tang.

Ingredients:

• 3 cups roasted squash
• 1 tsp harissa paste
• ½ tsp cinnamon
• 1 cup milk
• 1 cup crumbled feta
• ½ cup mozzarella
• 12 oz cavatappi pasta
• 1 tbsp olive oil
• Salt & pepper

Instructions:

1. Blend squash, milk, harissa, cinnamon, and olive oil until smooth.
2. Warm in a pan, stir in mozzarella and half the feta.
3. Cook pasta and fold into sauce.
4. Serve topped with remaining feta and a sprinkle of paprika.

🍂 8. Creamy Butternut Squash Mac with Caramelized Pear & Blue Cheese Crumble

Description:
This one’s for the bold palates. Sweet roasted pear, tangy blue cheese, and buttery squash create a flavor explosion that feels like a cheese board turned pasta dream.

Ingredients:

• 2 pears, peeled and thinly sliced
• 2 tbsp butter
• 1 tbsp brown sugar
• 3 cups butternut squash purée
• 1 cup milk
• 1 cup blue cheese, crumbled
• ½ cup gruyère
• 12 oz pasta shells
• Salt & pepper

Instructions:

1. Sauté pear slices in butter and brown sugar over medium heat until soft and caramelized. Set aside.
2. Warm squash purée with milk in a saucepan.
3. Stir in cheeses, salt, and pepper until melted.
4. Cook pasta and mix with sauce.
5. Plate with pear slices and extra blue cheese crumbles on top.

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🍂 9. Butternut Squash Mac with Toasted Pecan Crunch & Brown Sugar Butter

Description:
Butternut meets Southern charm. A brown sugar butter glaze and toasted pecans bring a buttery crunch to this sweet-savory masterpiece.

Ingredients:

• 3 cups butternut squash, roasted
• 1½ cups milk
• 1 tbsp butter
• 1 tbsp flour
• 1 cup sharp cheddar
• ½ cup smoked gouda
• ¼ cup brown sugar
• ½ cup chopped pecans
• 1 tbsp butter (for glaze)
• 12 oz pasta

Instructions:

1. Toast pecans in a dry skillet for 3 minutes; set aside.
2. Make a roux with butter and flour, then whisk in milk and squash purée.
3. Stir in cheeses and 2 tbsp brown sugar until smooth.
4. Boil pasta, drain, toss in sauce.
5. Melt remaining butter with remaining brown sugar, drizzle over pasta, top with pecans.

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🍂 10. Buffalo Butternut Mac with Ranch Swirl

Description:
This is your tailgate favorite… fall-ified. Butternut squash balances the fiery buffalo sauce, while a cool ranch drizzle makes every bite pop.

Ingredients:

• 2½ cups cooked squash
• ⅓ cup buffalo sauce
• 1 cup milk
• 1 cup sharp cheddar
• ½ cup cream cheese
• 12 oz elbow macaroni
• ¼ cup ranch dressing (for drizzle)
• Salt to taste

Instructions:

1. Blend squash, buffalo sauce, milk, and cream cheese until smooth.
2. Heat mixture in a pan and stir in cheddar.
3. Cook macaroni, toss in sauce.
4. Serve with ranch drizzled on top and optional chives for garnish.

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🍂 11. Butternut Mac & Cheese with Roasted Brussels and Crispy Prosciutto

Description:
Roasted Brussels add a slight bitter bite that pairs perfectly with creamy squash and salty, crispy ribbons of prosciutto. The textures? Unreal.

Ingredients:

• 2 cups roasted squash
• 1 cup milk
• 1 cup fontina cheese
• ½ cup parmesan
• 2 cups Brussels sprouts, halved
• 4 slices prosciutto
• Olive oil, salt, pepper
• 12 oz rigatoni or penne

Instructions:

1. Roast Brussels at 425°F with oil, salt, and pepper for 20–25 mins.
2. Bake prosciutto on a parchment-lined tray until crispy, ~10 mins.
3. Blend squash and milk, heat with cheeses until melted.
4. Boil pasta, drain, combine with sauce.
5. Top with roasted Brussels and crumbled prosciutto.

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🍂 12. Butternut Mac with Carrot-Ginger Purée & Toasted Coconut

Description:
This tropical autumn fusion is unexpectedly amazing. Earthy carrots, zingy ginger, and a touch of coconut milk take mac and cheese on a flavor vacation.

Ingredients:

• 2 cups butternut squash
• 1 cup carrots, chopped
• 1 tsp grated fresh ginger
• 1 cup coconut milk
• 1 cup cheddar
• ½ cup Monterey Jack
• ¼ cup toasted shredded coconut
• 12 oz pasta

Instructions:

1. Boil carrots and squash until soft. Blend with coconut milk and ginger until smooth.
2. Heat sauce and stir in cheeses.
3. Cook pasta, drain, and mix with sauce.
4. Top with toasted coconut and extra ginger if desired.

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🍂 13. Smoky Butternut Squash Mac with Chorizo & Smoked Paprika Crust

Description:
This mac has depth, spice, and serious bold flavor. Spicy chorizo and smoky paprika give it an almost barbecue-like vibe—perfect for cool nights.

Ingredients:

• 2½ cups roasted butternut squash
• ½ cup cooked chorizo, crumbled
• 1½ cups milk
• 1 cup smoked cheddar
• ½ cup Monterey Jack
• ½ tsp smoked paprika
• ½ cup breadcrumbs
• 12 oz rotini pasta

Instructions:

1. Warm squash and milk in a saucepan, stir in cheeses and paprika.
2. Add cooked chorizo and stir well.
3. Boil pasta, drain, and mix with sauce.
4. Top with breadcrumbs and broil until crispy.

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🍂 14. Butternut Mac & Cheese with Balsamic Roasted Grapes & Brie

Description:
If you want something show-stopping, this is it. Creamy brie and squash base, studded with sweet-tart balsamic grapes—it’s like a fancy dinner party in a bowl.

Ingredients:

• 2 cups butternut squash purée
• 1 cup milk
• 1 cup brie, rind removed
• 12 oz fusilli pasta
• 1½ cups red grapes
• 1 tbsp balsamic vinegar
• Salt & pepper

Instructions:

1. Roast grapes at 400°F with balsamic for 20 mins until soft.
2. Blend squash and milk, heat and melt in brie until silky.
3. Cook pasta, mix with sauce.
4. Fold in roasted grapes gently. Serve warm.

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🍂 15. Butternut Squash Mac and Cheese-Stuffed Acorn Squash Boats

Description:
We saved the most Pinterest-perfect for last. These edible bowls of acorn squash are filled with rich butternut mac—holiday table ready and totally viral.

Ingredients:

• 2 medium acorn squash, halved and seeded
• Olive oil, salt
• 3 cups butternut squash purée
• 1 cup milk
• 1½ cups cheddar
• 12 oz elbow pasta
• Fresh parsley for garnish

Instructions:

1. Roast acorn squash halves (cut-side up) at 400°F for 45 mins with oil and salt.
2. Meanwhile, cook pasta and make cheese sauce with squash, milk, and cheddar.
3. Fill roasted squash halves with mac mixture.
4. Bake filled boats for 10 minutes more. Garnish with parsley and serve.