This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.
This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.
The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.
If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.
Butternut Mac and Cheese Ingredients
You’ll find the full recipe below. Here’s what you should know about the key ingredients before you head to the store.
Roast your squash in advance and this recipe comes together quickly. You can roast it a day before or earlier in the day—simply let it cool, then cover and refrigerate it for later.
Roast a large squash, and you’ll have twice as much squash as you need for this recipe. Freeze the other half for a future batch of mac and cheese! This recipe is flexible—use anywhere from one to two cups of mashed butternut squash per batch. (The recipe specifies two cups for max veggie power, but you certainly can use less.)
We’ll simply cut the squash in half and roast it until tender. Then peel off the skin, mash up the squash that you need, and drop it into the boiling water. Any little lumps will work themselves out while the pasta cooks. It’s like magic.
In a hurry? You can use one 15-ounce can of puréed butternut squash in place of the roasted squash. If you have a leftover can of pumpkin purée (not pie filling), that would work, too.
Again, this recipe is flexible and I’ve used a variety of pasta noodle shapes with success. My favorite, which you’ll see in the photos, is pipe rigate. Other options include macaroni noodles, casarecce, cavatelli, fusilli, and the like. To make this recipe gluten free, we successfully used Jovial brand’s brown rice-based fusilli.
Tip: “Short-cut” pasta refers to compact noodle shapes, as opposed to long strands like spaghetti.
No béchamel required for this mac and cheese. Cream cheese stirs right into the pot and makes this pasta creamy, lightly tangy, and luxurious. You’ll use half of a standard block of cream cheese for this recipe, and I don’t know about you, but I’m always glad to have some extra cream cheese on hand for my toast.
Cheddar Cheese and Parmesan
Use a flavorful cheddar cheese for this mac and cheese. My favorite is Kerrygold, which annoyingly comes in a 7-ounce package rather than an even 8-ounce, but 7 ounces will do!
Parmesan cheese further amps up the flavor. Dust your individual servings with a little more Parmesan, if you’d like.
Tip: Grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in powder that can cause the cheese to clump when it melts.
A Few More Basic Ingredients
You’ll also need olive oil (for roasting the squash), butter, garlic and onion powder, water and salt. Easy enough.
How to Safely Slice Your Butternut Squash
Butternut squash is large and dense, so it can be difficult to manage. Here are some tips on how to prepare it safely:
- Start with a sharp chef’s knife and a stable cutting board. You can place a lightly damp tea towel beneath your cutting board to keep it from moving around.
- Use the knife to cut off the tip-top and very bottom ends of the squash.
- Stand the squash upright with the thickest flat side as the base.
- Carefully slice through the squash from top to bottom to divide it in half. Your fingers should never be in the blade’s way.
- Lastly, use a large spoon to scoop out the seeds and discard them (we won’t need them for this recipe).
Serve green salad on the side—perhaps my Super Simple Arugula Salad, Favorite Green Salad with Apples, Cranberries and Pepitas, or any improvised salad with a simple vinaigrette.
This recipe yields quite a lot of pasta (eight servings). It reheats well for packed lunches and leftover dinners. While I haven’t tried, I believe you could cut the recipe in half and cook it in a medium-sized pot.
Love this butternut mac and cheese?
You’ll also enjoy these recipes on Cookie and Kate:
- Amazing Vegan Mac and Cheese
- Roasted Butternut Squash Risotto
- Roasted Butternut Squash Soup
- Roasted Butternut Squash Tacos
- Real Stovetop Mac and Cheese
Please let me know how your butternut mac and cheese turns out in the comments! This is the first one-pot pasta dish of this nature on the blog, and it certainly won’t be the last.
Butternut Squash Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
This butternut squash mac and cheese is a delight! It’s just right—cheesy and creamy but not too rich, with subtle roasted butternut squash flavor. To help this recipe come together quickly for a weeknight dinner, roast the squash in advance. If you choose a large squash, you’ll have about twice as much as you need—freeze it for future use. Recipe yields 8 servings (quite a lot!) and leftovers are great.
- 1 medium to large butternut squash (1.5 pounds or larger), halved
- 1 teaspoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
- 5 cups water
- 1 teaspoon fine salt, to taste
- 4 ounces cream cheese, cubed
- 8 ounces shredded sharp cheddar cheese
- ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving
- To roast the squash: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up. Scoop out the squash seeds with a spoon (we won’t need them for this recipe). Rub the olive oil over the cut sides of butternut, then place them on the prepared pan, flat sides down.
- Bake until the squash flesh is easily pierced through with a fork, about 40 to 60 minutes. Once it’s cool enough to handle, peel off the skin and discard it. Use a potato masher to mash up the squash—don’t worry about getting it perfectly smooth. You’ll need about 2 cups mashed squash for this recipe (you’ll likely have plenty extra, which you can freeze for future mac and cheese). Set aside, refrigerate and/or freeze the squash until ready to use.
- To prepare the mac and cheese: Melt the butter in a large pot or Dutch oven over medium heat. Add the garlic and onion powder and cook for 2 to 4 minutes, stirring often, until the butter is fragrant and you see little brown flecks forming in the pan. Add the dry pasta and gently toss to coat it in butter.
- Pour in the water and salt. Add 2 cups of the mashed butternut squash. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 8 minutes.
- Cook, stirring occasionally, until the timer goes off. Do not drain the water. Stir in the cream cheese. Cook until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes. Turn down the heat as necessary to avoid scorching but maintain a steady simmer.
- Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
- Season with salt, to taste (I usually add ¼ teaspoon more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days.
Make it gluten free: Gluten-free pastas vary widely. Choose a spiral-shaped gluten-free brown rice pasta, such as fusilli, over other pasta types (my tester was pleased with Jovial brand). Stir gently and don’t cook the pasta any longer than necessary or it may start to lose its shape.
Rather than roasting the squash, could it just be boiled or microwaved in plastic to soften given that the roasting flavor is only on a small part of the squash and will probably be somewhat dried out (my prior experience with roasted whole squash)? It would make this dish faster.
Hi Gord, Roasting really gives it the best flavor. I hope you try it!
We don’t really use onion powder and garlic powder in the UK, although you can buy them both I think.
Do you think it would work as well to fry a chopped small onion and a clove or two of garlic in the butter at the beginning? It wouldn’t be a smooth puree then of course.
You could try it. I would be interested to hear what you think!
Hi Rosalyn, you can definitely get them in most UK supermarkets :)
I’m excited to make this! However, I’m wondering if it would work if I used the frozen, cubed butternut squash in my freezer. Could I just boil it, or should I attempt to roast it also?
(It’s storebought, so I’m pretty sure it wasn’t roasted before it was frozen).
Hi! I would still roast it (once thawed) for best flavor. Let me know what you think!
Thanks a bunch! I’ll try that.
I just tried this with frozen cubbed butternut squash. I roasted it for 20mins at 400°F first. There were still a few chunks when the pasta was done (I found with the whole squash, it all mixes together nicely). But my kids didn’t seem to mind!
This looks so delicious and easy to make. Definitely going to make it this weekend. Thank you for the recipe!
You’re welcome, Christina! Thank you for your review.
I am obsessed with this mac n cheese recipe of yours, I tried it recently and now my siblings want more of it. Honestly you have made my job difficult haha , but seriously , I am in love with this dish. Keep feeding us such delicious recipes . Thanks , Radhika Sharma
My mouth is literally watering reading this! The combination of creamy cheese and nutty squash will surely be a hit! Plus, it’s great to sneak in some extra veggies to your meal. Love your recipe!!
-Jack from SkilletGuy.com
Let me know what you think, Jack!
Thanks for this recipe. We always have some mashed butternut squash around because we mix it into our dog’s food, so I’ll be giving this recipe a try. What do you think about substituting creme fraiche (which I have in the fridge) for the cream cheese?
It may work. They can be used as substitutes sometimes. Let me know what you think!
Just made this and followed the recipe exactly as written. SOOOO creamy and DELICIOUS! PERFECT
I’m glad you loved it, Nadine! Thank you for commenting.
Kate, I microwave my squash for a few minutes before cutting. 1000% easier!
Tried this and it was great! Used about 1/2 the cheddar suggested and it still was super creamy. Roasting the squash is key as it added so much flavour. Thank you Kate.
This was fantastic and so easy! Thanks!
Your’e welcome, Peanut! Great to hear you enjoyed it.
Karen D Cantwell
Holy crow! It is rich.
Reasons I am SO EXCITED to try this recipe:
1. My husband LOVES mac-n-cheese
2. I know my 1-year old will eat this
3. This seems simple enough to cook up on a busy weeknight
4. Your recipes always turn out so good!
I hope you love it, Jinny! Be sure to tell me what you think.
Update: we all thought it was delicious! Our baby ate an adult-sized portion.
I’m excited it was a hit, Jinny! Thank you for reporting back.
Could you make this recipe without the cream cheese?
I recommend this best as written, sorry!
Delicious and kudos from people who don’t eat vegetables. It definitely is far easier on the stomach as well. We’ll make this again and again. I added some freshly grated nutmeg when serving.
Hooray! I’m glad you loved it, Shana.
ROAST THE BUTTERNUT SQUASH. KATE TURNED ME ON TO ROASTED VEGGIES. THE FLAVOR IS SO MUCH BETTER SO DONT SKIMP OUT OR YOU WILL MISS OUT!
This is guilt free Mac and cheese, you add something healthy and life is good, viva la butternut squash, can’t wait to try it, will report back later!
I just made this last night, and despite the pathetic store bought, precut squash cubes (1/2″ size and shrunk even more in roasting), this was delicious. I subbed one of the cups of water with whole milk because we like creamy things. This is definitely my new mac n cheese recipe. So easy to put together. Thank you.
I’m glad it still turned out for you, Ti! Thank you for commenting.
I love this recipe!! Thank you for teaching this old cook something new!
Great to hear, Nancy! I appreciate your review.
I am going to try this today! When you say “8 ounces cheddar” do you mean 1 cup (volume ounces) or 240 grams (weight ounces). Thank you!
Hi! You could do this in weight if you are converting it.
Thank you for the quick reply! I ended up using about 2 cups, lightly packed. This recipe is AMAZINGLY good – just “wow”!
Hi Kate! I want to make this but my family is not fond of cream cheese. Can I use almond milk or evaporated milk instead?
I really think cream cheese makes this so creamy. I not sure those would be a great substitute. Sorry!
Made butternut squash mac and cheese tonight. Roasted cut up butternut squash as that is what I had. Halved the recipe as I ended up with only around 1.5 cups of mashed squash. Loved it and recipe is a keeper. I think I add spinach or peas next time.
Thank you for sharing, Pattie! I’m glad you enjoyed it.
PEOPLE YOU MUST MAKE THIS NOW!!!!
This one is a game-changer, and very easy to make once the squash is prepped. Cooking it all in one pot yields a delightfully creamy and comforting sauce – it is slightly sweet, but not overly “squash-y.” I did need to stir frequently during the 8 minute boiling period, to prevent my penne from sticking and scorching. My squash yielded about 5 cups mash, so I froze the remainder to make this again. Hubby and I are looking forward to having it again soon. It tastes like something you might get in a restaurant – also very filling and satisfying. Yum!
Thank you, Violet! I’m so glad you loved it.
This was an absolute hit!! My son went for his third serving saying how delicious it was! Thank you Kate!!!
Had a butternut squash in the cold cellar from Thanksgiving. Mad this Mac and Cheese and my son and husband loved it. Easy one pat dish. Only thing I would do is puree the squash well before adding to the pasta. It’s a winner,
Made this last night for dinner, had it for lunch today, and I’m still looking forward to eating it again! Is it a flavorful and easy to follow recipe? Absolutely! Roasting really brought out the butternut squash’s flavor. I used gouda and cheddar, and topped it off with diced zucchini and cubanelle peppers. 1000/10, my new favorite mac and cheese recipe.
Thank you for sharing, Merriya! I’m delighted you enjoyed it.
I just made this and it was SO good!! I love roasted butternut squash and love mac & cheese but never thought of combining them. I used fresh onion and garlic and sauteed them as well as a gluten-free pasta made with cauliflower. Yummy! Thank you for all of your recipes, I’ve been making them for years
You’re welcome, Kris!
Made this tonight so yummy! I did realize, after I had started roasting squash and told my child what we were having, that I didn’t have enough cream cheese. To compensate I subbed one cup of the water with milk (which I had seen in another comment) and added little over 2 oz (amount of cream cheese I was short) very creamy havarti cheese when I added cheddar. I thought it turned out great! I’ll def be making this again. Also made lots so we can enjoy leftovers tomorrow.
Hooray! I’m glad you enjoyed it, Paige.
Is this a good “make ahead” recipe? I would like to include it on a party buffet table, but don’t want to be making it at the last minute. Thanks!
You could try it. Let me know how it goes!
Fabulous! The butternut squash is a superb addition, giving a creamy texture without the heaviness of traditional mac & cheese. Our go to here on in. Thank you for yet another delicious recipe.
This was a huge hit with my family! I didn’t have any Parmesan on hand so I omitted it and still had great results. My two year old finished her bowl three times, and my 9 my month old gobbled it up all dinner long. My husband loved it as well! Thanks for another great recipe, Kate!
Hooray, Julia! That’s great to hear.
I used pre-cut squash and steamed it which worked beautifully. I also dumped in some shredded kale at the last minute. Yum. Thanks for the great recipe!
You’re welcome, Hilary! I appreciate your review.
Made the half recipe in a large pot. Had to add a big splash of extra water to get the pasta to the tender stage – perhaps because I had such a large surface area? Not a problem at all, it came out perfectly.
I did not add the parmesan cheese, as it was plenty rich and cheesy already. Otherwise followed the recipe.
It could have been or the type of pasta? What did you use? I’m glad you enjoyed it, Sarah!
Good point about the type of pasta! It was conchiglie (shells) by Priano [sold by Aldi] which cook in 10 – 12 minutes normally. As it is a bit thick, it makes sense that it took a few more tablespoons of water.
Oh my Kate, this is genius!!! It is deliciously creamy and cheesy. I sure wish I’d have had this recipe when my adult children were little since it’s such a great way to hide butternut squash, and who doesn’t love mac and cheese? Your recipes are amazing and your site is my go to when looking for recipes. Thanks!
Wonderful to hear you loved it, JoNell!
this recipe is the bomb. just made it and I’m probably about to eat the whole 8 servings myself
I love to hear that, Anna!
I cooked this dish tonight and just loved it! I love roasted butternut squash and will have lots of uses for the leftovers. I made the recipe as written and it’s really wonderful. I served it as a side dish with barbecued chicken thighs. Thank you!
Thank you for sharing, Sara! I’m glad you enjoyed it.
THIS RECIPE IS THE BOMB!!
I saw this recipe and decided I had to try it, as I love butternut squash (oven roasting is a must for the best flavor). I did make some modifications, as I’m just that way, I always like to add my “signature” to a dish, even when I’m baking.
I live in Canada and the pasta made here is crap as it always hurts my stomach, so I started buying Italian pasta. It may be a just little pricier, but no more stomach aches from pasta, maybe there are others out there with the same bloating issues from pasta
I stir fried the following in butter until light to medium brown and soft:
1 cup cremini mushrooms, chopped
½ cup red pepper, chopped
1 cup red onion, chopped
add this mixture to the pot with the pasta, water and squash; **be careful not to overcook the pasta
For the 5 cups of water, I did 50/50 with chicken broth
The cream cheese I had an 8oz package so I did 6oz
I couldn’t find sharp cheddar, so I used cheddar with jalapeno peppers
When the last of the cheeses have dissolved in the pot and everything is bubbly hot, I poured everything into a baking dish and topped it with ½ cup of panko crumbs and ½ parmesan cheese mixed together and sprinkled on top. Put in 400-degree oven for approx. 20-25 minutes, or only to brown the top
Remove from oven and let cool, and enjoy. I plan on freezing this in small portions.
I’m so glad you loved it! Thank you for sharing how you made it.
I really love the idea of this mac ‘n cheese but I found that it was super heavy, really tasty, just loaded. I used Kerry gold cheddar, 4 oz cream cheese (as per the recipe) and about 3/4 cup parmesan. Followed the recipe closely as far as everything else..I’m going to try it again but with less cheese.
This was my first time ever making a mac & cheese so I was slightly intimidated. But, I went for it because all of Kate’s recipes that I have tried (and there are many) are great and simple to execute. I replaced the cream cheese with sour cream (because that’s what was in the fridge) and it came out sooooo so good! The whole family was raving about it. This one’s a keeper. Thank you Kate!
Hooray! That’s great to hear, Nadia.
I would like to make this dish. I would also like to use fresh onions and garlic to make it. Could you please tell me how to sub for the onion and garlic powders…. which I don’t have….
Many thanks! Love your site!
I recommend this recipe as written, sorry! I hope you are able to try it.
Firstly, I am not a big fan of mac n cheese. We never had it growing up so this is an acquired comfort food for me. That said, I’m voting this as the best tasting mac n cheese ever! The flavors are well balanced. It was so good I had a second helping and overdid it , but oh well, there is always the gym tomorrow!
I made a half batch and used neufchatel instead of cream cheese. For the pasta I used a half pound of penne (Priano brand). There was too much sauce and I don’t care for my pasta to be swimming in sauce. So the next time I would either add more pasta or cut back on the water by 1/4 C. I will definitely make this again since I just harvested butternut squash from my Florida garden!
Hooray! I’m so glad you tried it and loved it. I appreciate your feedback, Lynn.
I so love every recipe I’ve ever made by you but this one just missed the mark. I had a hard time getting the pasta to cook to the right texture. If needed to be a little softer but in doing so the “sauce” got so thick and it was not creamy and silky like I hoped. All in all it just felt too thick and the pasta was also too hard. I followed the recipe exactly but couldn’t get the texture right on this one. Won’t add this one to the repertoire but there are so so so many others of yours I make constantly that I love!!
I’m sorry to hear that, Jill. What type of pasta did you use and size of pot?
This was so delicious! We roasted the squash the day before and were able to throw together the dish easily the next day. It was cheesy and creamy – fast comfort food at its best.
Great to hear you loved it, Margaret!
My husband and I were shocked! We were expecting Mac & Cheese with pockets of butternut squash. The butternut squash acted like the bechamel and transformed the dish! Thank you, Kate, for this recipe!
You’re welcome! I’m excited you both liked it, Jacqueline. I appreciate your review.
This looks so delicious. Looks SOO creamy and DELICIOUS!
Delicious and quick! Going to try it with whole wheat pasta next time. I had to add some stock at the end to loosen it up.
So bummed, but this wasn’t a winner for us! I had high hopes and followed the recipe exactly (except we had pre cut squash). The kids couldn’t get past the “weird taste,” and I didn’t really care for the flavor either. It was creamy and I love using one pot. Oh well, look forward to trying something new soon!
I’m sorry this one wasn’t a hit for your family, Katie.
This was excellent! My 15 y/o daughter and I recently went vegetarian and I’ve loved your site for great recipes.
I tend to go more GF and dairy free but this was a terrific use for the squash I roasted yesterday. It’s perfect! Thank you!
Wonderful, Leah! Thank you for sharing you enjoyed this recipe.
Roasted the squash during dinner one night, cooled overnight in fridge then mashed for the next night. Pretty painless. I used finely diced onion and garlic, pre-shredded cheddar/jack mix (what I had!) freshly shredded parm, farfalle (bow ties). Very tasty, creamy and filling. Next time will try it with sharp cheddar! The taste does belie the high fat content, but live a little! I’d love to hear more from people who actually made this recipe.
Great to hear, Amy! I’m glad you loved it.
Great recipe, Kate, thank you! Absolutely Delicious! I made with a 12 oz box of Jovial GF elbow macaroni. Added 4 cups of water, scaled back the other ingredients proportionally, came out perfectly. Super addition to our winter dinner repertoire!
Thank you for sharing how you made this gluten free, Stefanie! I’m glad you enjoyed it.
Made this last night. It was delicious, creamy, could have eaten the whole pot. Roasting the squash really brought out the flavors too. Used pasta remnants, 3 different ones I had little bags of totaling the one pound. My pasta was Al dente chewy and I loved that. Thank you Kate. Used real garlic and onion too, gave little bursts of flavor.
You’re welcome, Trex!
mine was fairly watery still. Flavor was there and was absolutely delicious but next time I will use a bit less water :-). I pretty much live off your recipes Kate, they are all so delicious!
OMG!!! This is so freaking yummy, creamy and thick. I want to grow more pumpkin just to make this dish over and over.
I’ve not come across onion powder in South Africa, so I just finely chopped a large white onion and gently sauted it for 10mins in butter till soft, added some finely chopped garlic. I also roasted my butternut with some sage as I love the flavour combination.
I used some Ricotta in place of cheddar, it didn’t melt as I thought it would, but still so tasty.
Thank you for all the receipes you post.
You’re welcome, Janine! I’m excited you enjoyed it.
Overall I think this was a good recipe, but I noted a few issues that came up for me… 1. The timing in the directions for cooking the pasta ended up overcooking it for me and all the stirring at the end ended up with an undefined blob of pasta (ymmv though depending on what kind of pasta you have!). 2. I recommend definitely using an extra sharp cheddar – I only had sharp cheddar and I found it was lacking in flavor and too mild. I might also add extra onion/garlic powder as well. 3. I couldn’t really taste the roasted squash at all (which for little ones, is probably a win haha!). But I was a bit disappointed and wanted more of that pronounced squash flavor. Overall, a solid recipe, but not my favorite from Cookie and Kate. To each their own though – I could see it being great for kiddos!
I’m sorry to hear you had issues, Samantha. What type of pasta did you use? Sometimes squash flavor can vary based on when it was picked. I’m glad you were still able to work with it.
I love your recipes, and this one didn’t disappoint. I used fresh onion and garlic chopped very very finely and it worked beautifully. Once all was done I put it into a casserole dish and sprinkled some breadcrumbs on top, just for the heck of it, and was pleased with the result. This and a side salad for dinner is a great combination, so many thanks for the recipe.
Thank you so much for this recipe! My 16 month old loves it and so do we! We couldn’t serve it to him fast enough. We loved your recipes while trying to conceive, pregnant and in this new stage of toddler friendly cooking!
You’re welcome, Carissa! I appreciate your review.
Will be making this tomorrow to take to family. What is the best way to reheat this dish! TYIA!
Just made this recipe and it is so delicious!
My family is going to love it. The only thing I would add next time is a little more salt. A must keep recipe
Made it! It was exceptional, wife and kid loved it! The neighbours too…
I would love to leave a picture but I’m not on any social media…
Greetings from Croatia!
Great to hear, Zuna!
This recipe is fabulous. I followed it as written. It definitely makes dinner really quick if you pre-prepare the butternut squash. I wouldn’t change a thing.
Great to hear, Sheri!
Hi Kate. Thank you for the recipe. It was delicious. I used two 10-ounce packages of frozen, cubed butternut squash, which I roasted accordingly. This amount came to 2 cups mashed. I also was out of garlic powder, so I used minced garlic instead. This was a big hit with my picky eater toddler as well, so win win!
This was fantastic! Even the squash sceptics in my family loved it! Thanks for a great recipe!
You’re welcome, Laura!
Made this tonight. Really enjoyed it. Just wondering if leftover can be frozen.
I was curious about the pasta not being drained, but you haven’t lead me astray yet. Turned out great even with Gluten Free pasta (I’m celiac) and my whole family loved it. Thanks again for another win!
I love to hear that, Kaitlin! Thank you for your review.
Made it today. Absolute winner winner!!
5 stars from me
Great to hear, Rubi! I appreciate your review.
Have you ever tried making this recipe vegan? If so, are there dairy-free cheeses you would recommend for the cream cheese, cheddar cheese, and Parmesan cheese?
I haven’t tried making this vegan, sorry!
This is AMAZING. The perfect comfort food for a rainy day (or any time). Lots of flavour and I love the texture.
I didn’t have onion powder so I used a shallot instead. I think a whole small shallot lol. Didn’t notice it to be too overpowering.
I’ve been making your recipes for over two years now – this is my first time writing a review. Not sure why haha. But I love all of your creations. Thank you so much!
This was delicious! My whole family loved it. I told my husband towards the end of the 8 minute noodle cooking that something magic was happening in the pot. I don’t know how you figured out what the squash would do in this recipe out, but it’s wicked smart and super yummy! Thanks for sharing!
You’re welcome, Michelle! I’m glad you enjoyed it.
I’ve made other squash mac and cheese recipes and this one was MUCH more simplified and soooo creamy and delicious. A total home run! Definitely replacing my other one for the rotation ;)
I’m glad you loved it, Stephanie!
I’m making this recipe tomorrow night. So looking forward to trying it!
Do you think it will work with Acorn squash? And, have you tried making it with chickpea pasta like Banza? Thank you!
I’m not sure about acorn squash. I do know gluten free brown rice pasta works. You could try it. Let me know what you think!
Not only did my picky toddler eat this she asked for seconds.
That’s great to hear, Eliza!