Save A creamy comforting mac & cheese featuring tender butternut squash blended into the sauce (perfect for sneaking in extra veggies without sacrificing flavor)
I first made this as a weeknight twist on classic mac & cheese to add a little color to chilly evenings (the butternut squash makes this pasta silky and satisfying while my family never misses the extra veggies)
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Vegetables: 400 g (about 3 cups) butternut squash, peeled and cubed; 1 small onion, diced; 2 cloves garlic, minced
- Dairy: 600 ml (2 ½ cups) whole milk; 120 g (1 cup) shredded sharp cheddar cheese; 60 g (½ cup) shredded mozzarella cheese; 30 g (2 tbsp) unsalted butter; 2 tbsp cream cheese (optional, for extra creaminess)
- Seasonings: 1 tsp Dijon mustard; ½ tsp paprika; ½ tsp salt, or to taste; ¼ tsp ground black pepper; Pinch of nutmeg
Instructions
- Sauté Aromatics:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic (cook for 2–3 minutes until softened)
- Add Squash:
- Add the cubed butternut squash and stir for 2 minutes
- Simmer:
- Pour in the milk and bring to a gentle simmer. Cover and cook for 10–12 minutes, until the squash is fork-tender
- Blend:
- Use an immersion blender (or transfer to a blender carefully) to blend the mixture until smooth
- Cook Pasta:
- Return the pot to medium heat. Add the uncooked macaroni, Dijon mustard, paprika, nutmeg, salt and pepper (stir well)
- Simmer Pasta:
- Simmer uncovered, stirring frequently, for 10–12 minutes, or until the pasta is al dente and the sauce is creamy. Add more milk if needed to maintain a saucy consistency
- Add Cheese:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese (if using) until melted and smooth
- Finish & Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired
Save This creamy butternut mac & cheese quickly became a favorite with my kids (they love scooping out extra cheese and I love how easy it is to prepare together in one pot)
Required Tools
Large pot with lid (immersion blender or countertop blender); measuring cups and spoons; wooden spoon or spatula
Allergen Information
Contains milk (dairy), wheat (gluten), and may contain mustard (from Dijon). Always double-check ingredient labels
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 62 g, Protein: 19 g
Save This one-pot butternut squash mac & cheese is a cozy way to make extra veggies irresistible (only one pot to clean—delicious and fuss-free)
Recipe FAQs
- → How do I ensure the butternut squash blends smoothly?
Cook the squash until fork-tender, then use an immersion blender or countertop blender to puree it until fully smooth before adding pasta.
- → Can I use other pasta shapes instead of macaroni?
Yes, small pasta shells or similar shapes work well to hold the creamy sauce and blend with the squash.
- → How can I make the sauce creamier?
Adding cream cheese or increasing the amount of shredded cheese enhances the creaminess and richness of the sauce.
- → Is it possible to add protein to this dish?
Stir in cooked, diced chicken or white beans just before serving to boost protein content without altering flavor balance.
- → What can I substitute for cheddar cheese?
Gruyère or Fontina cheeses offer excellent alternative flavors, bringing different nuances to the creamy sauce.
- → Can I adjust the seasoning for a spicy kick?
Adding a pinch of cayenne or smoked paprika after blending spices will add a subtle heat without overpowering.