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Gluten Free Butternut Squash Mac and Cheese

This gluten free butternut squash mac and cheese is so creamy and decadent. It makes a great lunch for Fall. If you're looking for ways to sneak veggies into more meals, try this recipe!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 400kcal
Author: Megan


  • 2 quarts water
  • 1 tsp salt
  • 2 cups uncooked gluten free pasta of choice
  • 1/2 cup butternut squash (cubed)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp butter
  • 1 tbsp gluten free flour blend
  • 3/4 cup milk
  • 1 1/2 cup cheddar cheese (shredded)
  • 2 tbsp cream cheese
  • 1/8 tsp paprika
  • 1/8 tsp cinnamon
  • 1/4 cup chopped bacon (cooked)


  • Add water and salt to a medium sized pot. Bring salted water to a boil.
  • Add pasta and butternut squash. Cook according to the box (about 7-9 minutes depending on the kind of pasta you use).
  • With a slotted spoon take out the butternut squash and put it in a bowl. It should be soft by now.
  • Then, drain the pasta and then add it back to the pot.
  • Mash the butternut squash with a fork and season with a pink of salt and pepper. Set aside.
  • In a medium sized sauce pan, melt butter over medium low heat.
  • Whisk in the flour and cook for 1-2 minutes. The flour should be a light brown. Keep whisking to make sure that the flour doesn't burn.
  • Add the milk and whisk until no lumps remain. Add in the cheddar cheese, cream cheese, butternut squash, cinnamon and paprika. Stir until combined.
  • Add in the pasta and bacon bits if using and mix well. Serve.


Calories: 400kcal | Carbohydrates: 28g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1365mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2580IU | Vitamin C: 3.7mg | Calcium: 387mg | Iron: 0.9mg
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