Save A creamy, comforting mac & cheese with a vibrant, velvety sauce made from butternut squash
deliciously sneaking in extra veggies for a healthier twist. All made in one pot for minimal cleanup.
This recipe quickly became a family favorite because of its rich flavor and easy preparation.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Vegetables: 1 medium butternut squash (about 700 g (1.5 lbs)) peeled seeded and cubed, 1 small carrot peeled and chopped, 1 small onion diced, 2 garlic cloves minced
- Liquid: 720 ml (3 cups) vegetable broth, 240 ml (1 cup) milk (dairy or unsweetened plant-based)
- Cheese: 170 g (6 oz) sharp cheddar cheese grated, 60 g (2 oz) parmesan cheese grated
- Seasonings: 2 tbsp butter, 1/2 tsp ground mustard, 1/4 tsp smoked paprika, 1/4 tsp ground black pepper, 1/2 tsp salt (plus more to taste), pinch of nutmeg (optional)
Instructions
- Step 1:
- In a large pot melt butter over medium heat. Add onion and carrot sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
- Step 2:
- Add butternut squash cubes and vegetable broth. Bring to a boil then reduce heat and simmer uncovered for 10 to 12 minutes until squash is very tender.
- Step 3:
- Using an immersion blender (or in batches with a blender) puree the mixture in the pot until completely smooth.
- Step 4:
- Stir in milk ground mustard smoked paprika pepper salt and nutmeg. Bring to a gentle simmer.
- Step 5:
- Add uncooked pasta and stir well. Cook uncovered stirring frequently until pasta is al dente and sauce has thickened about 8 to 10 minutes. Add a splash more milk if needed.
- Step 6:
- Remove from heat. Stir in cheddar and parmesan until fully melted and creamy. Taste and adjust seasoning if needed.
- Step 7:
- Serve hot optionally garnished with extra cheese or chopped parsley.
Save My family enjoys this meal especially on cozy nights it always brings us together.
Additional Tips
Use fresh sharp cheddar cheese for the best flavor and meltability.
Variations
Add cooked peas or shredded rotisserie chicken for extra protein.
Serving Suggestions
Pairs well with a crisp green salad or roasted broccoli.
Save This one-pot butternut squash mac & cheese is comfort food made easy perfect for any weeknight.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni or small pasta shells hold the sauce well and cook evenly in a single pot.
- → Can I substitute butternut squash?
Sweet potato or pumpkin can be used for similar flavor and creamy texture.
- → How do I make this dish dairy-free?
Use plant-based milk and vegan cheese alternatives to keep the creamy consistency without dairy.
- → Is it possible to add protein?
Stir in cooked peas or shredded rotisserie chicken after cooking for extra protein.
- → How is the sauce thickened naturally?
The butternut squash puree combined with cheese melts create the smooth, thick sauce without added thickeners.