Looking for an easy weeknight dinner the whole family can agree on? This Butternut Squash Mac and Cheese comes together in just 15 minutes, uses one pot, and sneaks in an extra veggie without sacrificing flavor. Creamy, cheesy, and totally kid-approved, it’s a go-to meal for babies, toddlers, kids, and adults alike.

My hand holding a green kids spoon over a bowl of creamy butternut squash mac and cheese. The mac and cheese is in a blue kids bowl sitting on a school purple plate with a side of broccoli and fruit, all sitting on my white marble kitchen counter.
4.89 stars (9 ratings)
“I’ve never commented on any recipe but I have to say, this is the best mac and cheese recipe I’ve ever had. Started as just a new lunch for little one and has made it to a weekly dinner for the whole family! Absolutely delicious!” -jess
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One night, I was desperate to get something—anything—on the table. I wasn’t trying to be fancy or even particularly healthy. I just needed food. Fast. My kids were seconds away from crossing the line from hungry to hangry, and I was out of ideas.

I scanned the kitchen and came up with a very random lineup: half a box of noodles, a bag of frozen butternut squash, and a block of partially eaten cheddar cheese. Not exactly a plan… until inspiration struck.

Mac and cheese—with butternut squash.

Would it work? I honestly had no idea. But at that point, I was fully committed. And you know what? It worked beautifully.

Ever since that night, this Butternut Squash Mac and Cheese has been my go-to when I need a quick, 15-minute meal the entire family can agree on. It’s creamy, cheesy, full of flavor, and delivers those epic cheese pulls that instantly turn hangry kids into happy ones. And honestly? Years later and I’m still proud of that last-minute kitchen win.

Butternut Squash Mac & Cheese Video

Ingredients

Spread of ingredients against a white background for butternut squash macaroni and cheese – pasta, spices, milk, Parmesan, butternut squash in a bag, and a block of cheese.

Your Busy, Let’s Get this Dinner Made –>

A blender full of cooked butternut squash and spices.
Bring a large pot of water to a boil. Add pasta and cook according to the package directions. IMPORTANT: reserve 1 cup of pasta water. Drain.
Meanwhile, in a blender or food processor, add the cooked butternut squash, 1/2 cup of milk, garlic powder, onion powder, paprika, and thyme. Puree until smooth.
Large silver pot with puréed butternut squash and butter.
Once pasta is done cooking, in the same large pot, over low heat, add the butter and let it melt. Add in the pureed butternut squash and stir.
The largest silver stock pot full of butternut squash purée and cooked macaroni.
Add in the cooked pasta.
A large silver stock pot full of cooked macaroni with shredded cheese and Parmesan on top.
Add in half of the shredded cheddar cheese, parmesan, milk, salt and pepper.
A silver pot full of butternut squash mac & cheese.
Stir until the cheese is melted.
A blue kids plate and bowl filled with butternut squash mac & cheese with a colorful napkin and a green fork.
Serve and enjoy!
My hand holding a green kids spoon over a bowl of creamy butternut squash mac and cheese. The mac and cheese is in a blue kids bowl sitting on a school purple plate with a side of broccoli and fruit, all sitting on my white marble kitchen counter.

Get the recipe: 15-Minute Butternut Squash Mac & Cheese (Kid-Favorite!)

4.9 stars (9 ratings)
Looking for an easy weeknight dinner the whole family can agree on? This Butternut Squash Mac and Cheese comes together in just 15 minutes, uses one pot, and sneaks in an extra veggie without sacrificing flavor. Creamy, cheesy, and totally kid-approved, it’s a go-to meal for babies, toddlers, kids, and adults alike.
Yield: 8 servings
Cook: 15 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Main Course
Cuisine: American
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Ingredients 

  • 12 oz pasta of choice
  • 3 cups cooked butternut squash (see cooking notes below)
  • 1 cup milk, divided
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp paprika
  • 1/8 tsp dried thyme
  • 8 oz block cheddar cheese, shredded
  • 2 tbsp butter
  • 1/4 cup parmesan cheese, grated
  • salt and pepper, to taste

Instructions 

  • Boil: Bring a large pot of water to a boil. Add pasta and cook according to the package directions. IMPORTANT: reserve 1 cup of pasta water. Drain.
  • Blend Squash: Meanwhile, in a blender or food processor add the cooked butternut squash, 1/2 cup of milk, garlic powder, onion powder, paprika, and thyme. Puree until smooth.
  • Make Sauce: In the same large pot, over low heat, add the butter and let it melt. Add in the pureed butternut squash and stir.
  • Add Pasta: Add in the cooked pasta.
  • Melt Cheese: Add in half of the shredded cheddar cheese, parmesan, 1/2 cup of milk, salt and pepper. Stir until the cheese is melted.
  • More Melted Cheese: Add in the remaining cheddar cheese and stir until melted. If the cheese sauce gets too thick, add in the reserved pasta water (I had to add in 1/2 cup).
  • Eat: Sprinkle with parmesan cheese, if desired, and serve immediately.

Notes

Age: for 6-12 months – make their portion without most or any of the added cheese (just mix with the butternut squash puree), but you can add the cheese to the rest of the portions. For 12+ months, you can make as directed above. 
Storage: store in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. 
How to Cook Butternut Squash
The fastest way to cook the butternut squash would be to microwave frozen butternut squash in the bag according to the directions (this is the method I used) or to cook pre-cut butternut squash in a large pot of boiling water, remove it with a slotted spoon, and then use this boiling water for the pasta. You can also use roasted or steamed butternut squash. And if you are in a pinch, you can use canned butternut squash. 
Additions: You can add additional veggies, protein or types of cheese to up the flavor profile and suit your family’s preferences. Here are a few of our favorite ideas:
  • peas
  • cooked chicken
  • broccoli
  • cauliflower
  • chopped steamed carrots
  • a handful of cheddar, gruyère, fontina, smoked gouda, or pepper jack cheese
How to Serve to Baby & Toddler
Baby: If you haven’t yet introduced butternut squash to your baby (6-9 months), set aside a small amount from the cooked squash and offer soft, larger wedges or strips, which are easier for younger babies to grasp.
Babies and toddlers that have already been introduced to the ingredients in this recipe can finger feed themselves the butternut squash mac and cheese. You can even mash the mac and cheese a bit on a pre-loaded spoon or offer it pre-loaded on a fork for babies and toddlers who are still refining their utensil use.
Depending on the age of your baby, you can always omit the cheese for their portion and then mix in the cheese for the rest of the family.
Toddler: If your toddler or child is older and used to the way that ‘traditional’ mac and cheese looks and tastes, you may want to explain to them what’s different about this dish ahead of time. You can relate this new type of mac and cheese to what they are familiar with, by telling them it’s made with the pasta they’ve seen before. You can even give this dish a different name, such as “orange cheesy noodles” to keep it separate from the other mac and cheese.
Updated Recipes 11/2022: I updated this recipe to be even easier! The original recipe called for roasting a cut-in-half and deseeded butternut squash in the oven at 400 degrees for 40 minutes. In a skillet, add 1 tbsp oil or butter, and saute 1/2 yellow diced onion and 2 minced garlic cloves for 3-5 minutes or until translucent. Add cooked butternut squash to a blender and then add in cooked onion and garlic as well as 1 cup veggie or chicken broth, 1/2 tsp milk curry powder, and 1/2 fresh thyme or 1/4 dried thyme. Puree until smooth. Add to 12 oz of cooked pasta, stir until incorporated and season with salt and pepper to taste. 
Serving: 1cup, Calories: 312kcal, Carbohydrates: 31.6g, Protein: 14.4g, Fat: 14.6g, Saturated Fat: 8.8g, Cholesterol: 73mg, Sodium: 267mg, Potassium: 313mg, Fiber: 1.1g, Sugar: 2.8g, Calcium: 305mg, Iron: 2mg

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).