Save A creamy, comforting mac and cheese featuring tender butternut squash blended into the sauce, perfect for sneaking in extra veggies without sacrificing flavor.
I first made this one-pot butternut squash mac & cheese when I wanted something quick yet wholesome. Even picky eaters can't tell there are veggies in the creamy sauce, which makes it a hit every time.
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
- Prep Aromatics:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic and cook for 2–3 minutes until softened.
- Add Squash:
- Add the cubed butternut squash and stir for 2 minutes.
- Simmer Vegetables:
- Pour in the milk and bring to a gentle simmer. Cover and cook for 10–12 minutes, until the squash is fork-tender.
- Blend Sauce:
- 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 & Finish:
- 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.
- Season & Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save This recipe is a staple on busy weeknights, and my family always requests it during the colder months. It's so satisfying to see everyone enjoy veggies in such a tasty way together.
Additional Flavor Ideas
Stir in cooked, diced chicken or white beans for extra protein, or use Gruyère or Fontina instead of cheddar for a twist.
Allergen Information
This dish contains dairy and wheat. May contain mustard. Always check your ingredient labels if you need to avoid allergens.
Nutritional Information
Per serving: Calories 480, Total Fat 18 g, Carbohydrates 62 g, Protein 19 g.
Save This one-pot meal is ready in under an hour and always delivers creamy, cheesy comfort. Enjoy every forkful knowing it's full of flavor and hidden goodness!
Common Questions
- → How can I make the squash blend smoothly into the sauce?
Cook the butternut squash until fork-tender, then use an immersion blender or countertop blender to puree it until smooth for a creamy texture.
- → What pasta works best for this dish?
Elbow macaroni or small pasta shells are ideal as they hold the creamy sauce well and cook evenly in one pot.
- → Can I substitute cheeses in this dish?
Yes, cheddar can be replaced with Gruyère or Fontina for different flavor profiles while keeping the creamy consistency intact.
- → How do the spices enhance the flavor?
Spices like paprika, nutmeg, and Dijon mustard add warmth and depth, balancing the natural sweetness of the squash without overpowering it.
- → Is it possible to add protein to this meal?
Incorporate cooked, diced chicken or white beans before serving for added protein while maintaining the dish’s creamy character.