Save to Pinterest 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 as a way to get my family to eat more veggies without anyone noticing. The rich sauce is so satisfying that no one suspects it's packed with squash.
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 and cook for 2–3 minutes until softened.
- Add squash:
- Add 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 uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir well.
- Simmer and thicken:
- 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 cheeses:
- Remove from heat. Stir in cheddar, mozzarella, and cream cheese (if using) until melted and smooth.
- Finish:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save to Pinterest This recipe quickly became a weeknight favorite in our house. My kids especially love how cheesy it is, and I love that they are getting more vegetables without complaint.
Recipe Variations
Try swapping cheddar cheese for Gruyère or Fontina for a richer flavor, or add a pinch of cayenne for spice.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to keep the sauce creamy.
Serving Suggestions
Serve with a simple green salad or steamed broccoli for a complete meal.
Save to Pinterest Give this comforting, veggie-packed mac & cheese a try—your whole family will enjoy it!
Common Recipe Questions
- → How do I make the squash sauce smooth?
Cook the butternut squash until fork-tender, then blend it with milk using an immersion or countertop blender until smooth and creamy.
- → Can I use other types of pasta?
Yes, elbow macaroni or small pasta shells work best, but you can substitute with gluten-free pasta if preferred.
- → What cheeses enhance the flavor?
A combination of sharp cheddar and mozzarella provides a balance of sharpness and meltiness, while cream cheese can add extra creaminess.
- → How do I prevent the pasta from sticking?
Stir frequently while simmering to keep pasta from sticking and add a bit more milk if the sauce thickens too much.
- → Can I add protein to this dish?
Yes, cooked diced chicken or white beans can be stirred in before serving for added protein.
- → What seasoning brings out the best flavors?
Dijon mustard, paprika, nutmeg, salt, and pepper combine to create a warm, subtle spice profile complementing the butternut squash.