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.
This recipe has quickly become a favorite in my household because it manages to be both indulgent and healthy, making it perfect for weeknight dinners.
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
- Step 1:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic cook for 2–3 minutes until softened.
- Step 2:
- Add the cubed butternut squash and stir for 2 minutes.
- Step 3:
- Pour in the milk and bring to a gentle simmer. Cover and cook for 10–12 minutes, until the squash is fork-tender.
- Step 4:
- Use an immersion blender (or transfer to a blender carefully) to blend the mixture until smooth.
- Step 5:
- Return the pot to medium heat. Add the uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir well.
- Step 6:
- 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.
- Step 7:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese (if using) until melted and smooth.
- Step 8:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save to Pinterest This dish always brings the family together, with everyone asking for seconds and sharing stories over a comforting meal.
Notes
Swap cheddar for Gruyère or Fontina for a different flavor profile. Add a pinch of cayenne or smoked paprika for a little heat.
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
Contains milk (dairy) and wheat (gluten) from pasta and cheese. May contain mustard (from Dijon). Always double-check ingredient labels for potential allergens.
Save to Pinterest This mac and cheese is the perfect balance of creamy and nutritious, making it a go-to comfort food with a healthy twist.
Common Recipe Questions
- → How do I achieve a creamy texture in this dish?
Cooking the butternut squash until fork-tender and blending it smooth before adding the pasta ensures a naturally creamy sauce. Mixing in the cheeses while warm helps create a velvety finish.
- → Can I use a different type of pasta?
Yes, small pasta shapes like shells or elbow macaroni work best as they hold the sauce well, but gluten-free options are also suitable for dietary needs.
- → What spices enhance the flavor here?
Dijon mustard, paprika, nutmeg, salt, and pepper add warmth and depth, balancing the sweetness of the squash while enhancing the cheese flavors.
- → Is it possible to add protein to this dish?
Absolutely, stirring in cooked diced chicken or white beans before serving adds protein and extra texture.
- → How can I adjust the recipe for extra cheesiness?
Including cream cheese with the cheddar and mozzarella while mixing off heat boosts richness without overpowering the balance.