Save A creamy comforting mac and cheese featuring tender butternut squash blended into the sauce, perfect for sneaking in extra veggies without sacrificing flavor.
One-Pot Butternut Squash Mac & Cheese has become my go-to dinner when I want something cozy, healthy, and easy for busy weeknights. The first time I made this, everyone was surprised by how creamy and flavorful it was without any compromise on taste, even with all that squash mixed in.
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, 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 to 3 minutes until softened.
- Cook 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 to 12 minutes until the squash is fork-tender.
- Blend sauce:
- Use an immersion blender (or transfer to a blender) 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 and combine:
- Simmer uncovered, stirring frequently, for 10 to 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:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save This recipe quickly became a favorite for family dinners, especially during colder months when everyone appreciates cozy meals that sneak in extra veggies.
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
Contains dairy and gluten from cheese and pasta. May contain mustard. Double-check labels for sensitivities.
Nutritional Information
Per serving: Calories 480, Total Fat 18 g, Carbohydrates 62 g, Protein 19 g.
Save Enjoy every creamy bite knowing it's a little more nutritious than classic mac and cheese, and perfect for sharing with family and friends.
Recipe FAQ
- → Can I use different pasta types?
Yes, small pasta shells or elbow macaroni work best as they hold the sauce well, but other small shapes can be substituted.
- → How do I make it gluten-free?
Use gluten-free pasta instead of regular elbow macaroni to ensure the dish is gluten-free.
- → What makes the sauce creamy?
The combination of milk, butter, blended butternut squash, and cheeses like sharp cheddar and mozzarella creates a rich, creamy sauce.
- → Can I add protein to this dish?
Yes, stirring in cooked diced chicken or white beans before serving adds extra protein and texture.
- → How can I adjust the spice level?
Add a pinch of cayenne or smoked paprika to introduce some heat according to your taste preferences.
- → Is cream cheese necessary?
Cream cheese is optional but adds extra creaminess and smooth texture to the sauce.