Save It A creamy, comforting mac and cheese featuring tender butternut squash blended into the sauce—perfect for sneaking in extra veggies without sacrificing flavor.
This dish quickly became a family favorite; it’s easy to make and packs a flavorful punch that even picky eaters enjoy.
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 It Our family enjoys this recipe on chilly evenings; it’s always a crowd-pleaser and warms everyone up.
Notes
For extra protein stir in cooked diced chicken or white beans before serving 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 It This butternut squash mac and cheese is a creamy, nutritious twist on a classic that will soon become a regular in your recipe rotation.
Recipe FAQs
- → How can I blend the squash smoothly?
Use an immersion blender directly in the pot or transfer the cooked squash and milk mixture to a countertop blender for a smooth, creamy texture.
- → Can I substitute the pasta with gluten-free options?
Yes, gluten-free pasta works well to keep the dish suitable for gluten-sensitive diets without affecting the flavor.
- → What cheeses work best for this dish?
Sharp cheddar and mozzarella offer great melt and flavor, but Gruyère or Fontina can be used for a different taste profile.
- → How do I add protein to this meal?
Stir in cooked, diced chicken or white beans before serving to boost the protein content.
- → Can I add some heat to enhance flavor?
A pinch of cayenne pepper or smoked paprika adds a pleasant kick without overpowering the creamy balance.
- → How long does it take to prepare this dish?
Preparation takes about 15 minutes, with 25 minutes cooking time, totaling approximately 40 minutes.