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5 from 2 votes

Butternut Squash Mac and Cheese Cupcakes

Individual "cupcakes" of macaroni and cheese, enhanced with butternut squash.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 10 jumbo cupcakes or 20 regular cupcakes
Calories: 418kcal
Author: Stefani


  • 1 pound elbow macaroni
  • 20 ounces butternut squash I went the lazy route and bought the frozen pre-cubed stuff.
  • 2 cups milk Any milk will do. I used soy milk. Whole milk would probably taste the best.
  • 2 cups grated soft cheese I went with a smoked Fontina that I had to grate myself. Obviously, it would be much easier to buy a bag of pre-grated cheese.
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 4 garlic cloves minced
  • 1/2 cup diced onion
  • 1 cup grated hard cheese I used a mix of Parmesan, Romano, and Asiago.
  • 1 cup Panko breadcrumbs To play up the cupcake nature of this mac and cheese, you could color the panko as I did in my post on panko sprinkles.
  • 1/2 teaspoon olive oil


  • Cook the macaroni according to the package instructions. Don't overcook it. It should be tender, but firm (5-8 minutes).
  • Drain the macaroni and transfer it to a large bowl.
  • Place the squash and milk in a large saucepan and cook over medium heat. Stir occasionally and bring to a boil.
  • Transfer to a blender or food processor and combine until smooth.
  • Transfer back to saucepan and stir with grated soft cheese and ricotta until the cheeses are all melted.
  • Remove from heat and add salt, mustard, and cayenne pepper.
  • Pour cheese mixture over the macaroni and stir to combine.
  • Mix in the garlic and onions.
  • Fill cupcake liners with the mixture. Because this is mac and cheese and not cupcake batter, you don't need to worry about the mixture rising. Don't be afraid to fill the liners in a heaping mound. The mac and cheese cupcakes will look more fun that way.
  • In a small bowl, combine grated hard cheese, panko breadcrumbs, and oil.
  • Sprinkle mixture over the top of the mac and cheese cupcakes.
  • Bake at 375 F for 20 minutes or until topping is lightly browned.


Calories: 418kcal | Carbohydrates: 49g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 510mg | Potassium: 432mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6500IU | Vitamin C: 12.9mg | Calcium: 396mg | Iron: 1.5mg