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.
The first time I made this butternut squash mac & cheese, even picky eaters at home didn't notice the veggies. The creamy, golden sauce always impresses at weeknight dinners.
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 vegetables:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic and 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 sauce:
- 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 for 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 It My kids always ask for seconds of this mac & cheese, and it's become our go-to comfort food for chilly nights at home.
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula
Allergen Information
This recipe contains dairy and gluten from cheese and pasta. Always check labels closely if allergies are a concern.
Nutritional Information
Each serving provides about 480 calories, 18 g total fat, 62 g carbohydrates, and 19 g protein.
Save It This butternut squash mac & cheese is quick, wholesome, and sure to be a favorite on your dinner table.
Recipe FAQs
- → Can I use a different type of squash?
Yes, butternut squash is preferred for its sweetness and creaminess, though kabocha or acorn squash can also work with slight flavor variations.
- → How do I prevent the pasta from sticking?
Stir frequently while simmering, and add additional milk as needed to maintain a smooth, saucy consistency around the pasta.
- → Is an immersion blender necessary for this dish?
An immersion blender blends the squash and aromatics directly in the pot, but you may use a countertop blender by carefully transferring the mixture in batches.
- → Can I add protein to this dish?
Yes, cooked diced chicken or white beans can be stirred in at the end to boost protein content without altering the creamy texture.
- → What cheese alternatives work well here?
Gruyère or Fontina can replace cheddar for a different flavor profile while maintaining creaminess.