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Butternut Squash Mac and cheese in a bowl topped with chives.
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Butternut Squash Mac and Cheese (Gluten Free)

This Mac and Cheese is creamy, delicious and made on the stovetop.
Prep Time15 mins
Cook Time15 mins
Course: Lunch/Dinner, Main
Cuisine: American, Gluten Free
Servings: 6 servings
Calories: 456kcal
Author: Stephanie


  • 8 ounces gluten free pasta
  • 2 tbsp. butter
  • 1 tbsp. cornstarch- non gmo
  • 3 cloves garlic
  • 1/4 tsp. thyme
  • 1/2 tsp. dried mustard
  • 2 cups half & half cream
  • 2 cups butternut squash cubes 8 ounce frozen bag
  • 1/2 cup vegetable broth
  • 8 ounces sharp cheddar cheese
  • 1/4 cup parmesan cheese shredded
  • optional- chives for topping


  • Cook pasta according to package directions and set aside.
  • Bring 1/2 cup vegetable broth to a boil. Add cubed buttenut squash and cover and reduce heat to medium.
  • Simmer squash about 8-10 minutes till can easily be pierced with a fork
  • Remove from heat and blend in food processor or high powered blender till it's pureed and set aside.
  • Meanwhile melt butter in large sauce pan over medium heat.
  • Add garlic and cook approximately 1 minute.
  • Then add thyme, dried mustard, and cornstarch and stir till incorporated forming a roux.
  • Add butternut squash puree, half & half cream and continue to cook about 6-8 minutes or until the sauce is starting to thicken.
  • Turn down heat to low and add shredded cheese and stir till melted.
  • Add cooked pasta and combine.
  • Serve immediately or keep warm.


Serving: 1serving | Calories: 456kcal