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 butternut squash mac & cheese for my family when we wanted something nourishing, delicious, and ready in under an hour. It instantly became a favorite thanks to its velvety texture and subtly sweet flavor from the 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. Cook for 2–3 minutes until softened.
- Add Squash:
- Add the 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.
- Add Pasta and Season:
- Return the pot to medium heat. Add the uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir well.
- Cook Pasta:
- 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.
- Finish with Cheese:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese (if using) until melted and smooth.
- Taste and Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save to Pinterest This dish brought everyone together around the table—my kids loved the subtle sweetness and creamy texture, and we barely had any leftovers!
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.
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 62 g, Protein: 19 g
Save to Pinterest Enjoy this one-pot wonder for a comforting dinner or as a side dish at your next gathering. Creamy, flavorful, and sure to please the whole family!
Ask About This Recipe
- → Can I use a different pasta shape?
Yes, small pasta shells or elbow macaroni work best, but other short pasta shapes can be used for similar texture and sauce coverage.
- → How do I blend the squash smoothly?
Once the squash is tender, use an immersion blender directly in the pot or transfer to a countertop blender for a creamy, lump-free sauce.
- → Can I make this dish vegan?
Replace dairy milk and cheeses with plant-based alternatives and use vegan butter to keep the creamy texture while avoiding animal products.
- → What can I add for extra protein?
Stir in cooked diced chicken, white beans, or tofu before serving to enhance the protein content without altering the flavor much.
- → How can I adjust the seasoning?
Add more paprika, nutmeg, or a pinch of cayenne for warmth and depth. Taste before serving and adjust salt and pepper accordingly.