Save A creamy, comforting mac & cheese featuring tender butternut squash blended into the sauce, perfect for sneaking in extra veggies without sacrificing flavor.
When I first made this for my family, I was amazed at how the butternut squash seamlessly melted into the sauce, making every bite velvety & satisfying. Even picky eaters asked for seconds!
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.
- Cook Pasta:
- Return the pot to medium heat. Add the uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir well.
- Simmer Again:
- 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 Cheese:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese (if using) until melted and smooth.
- Season & Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save Whenever we make this dish for busy weeknights, everyone gathers around the table for seconds, enjoying both the flavor and the comfort it brings.
Required Tools
Use a large pot with lid, immersion blender or countertop blender, measuring cups and spoons, and a wooden spoon or spatula for easy preparation.
Allergen Information
Contains milk (dairy) and wheat (gluten) from pasta and cheese. May contain mustard (from Dijon). Always check ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 62 g, Protein: 19 g
Save This one-pot butternut mac & cheese is the perfect comfort food upgrade. Enjoy every creamy bite!
Kitchen Tips & Answers
- → How do I get the squash creamy and smooth?
After cooking the butternut squash until tender in milk, blend the mixture using an immersion blender or transfer to a countertop blender until smooth for a creamy sauce base.
- → Can I use different types of pasta?
Yes, elbow macaroni or small pasta shells work best, but you can swap for gluten-free pasta if preferred to accommodate dietary needs.
- → What cheese varieties enhance this dish?
Sharp cheddar and mozzarella provide a rich flavor and meltiness; you can also try Gruyère or Fontina for a unique twist.
- → How to adjust seasoning for more depth?
Add Dijon mustard, paprika, nutmeg, salt, and pepper to balance flavors and add layers of taste. A pinch of cayenne or smoked paprika can introduce heat.
- → Can I add protein to this dish?
Yes, cooked, diced chicken or white beans can be stirred in before serving to increase protein content and make it heartier.