Save A creamy, comforting mac and cheese with a silky butternut squash sauce, perfectly blending cheesy goodness and a boost of hidden veggies all made in one pot for easy cleanup.
This recipe has quickly become a family favorite because it combines comfort food with a sneaky way to get more vegetables into our meals.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Vegetables: 2 cups (about 350 g) butternut squash peeled and diced, 1 small carrot peeled and diced, 1 small onion diced, 2 cloves garlic minced
- Dairy & Cheese: 2 cups (480 ml) whole milk, 1 cup (240 ml) water, 1 ½ cups (150 g) shredded sharp cheddar cheese, ½ cup (50 g) grated Parmesan cheese, 2 tbsp (28 g) unsalted butter
- Seasonings: ½ tsp salt (or to taste), ¼ tsp ground black pepper, ¼ tsp ground nutmeg (optional), ½ tsp Dijon mustard (optional)
Instructions
- Step 1:
- In a large pot melt butter over medium heat Add onion carrot and butternut squash Sauté for 5 7 minutes until vegetables begin to soften Add garlic and cook 1 minute more
- Step 2:
- Pour in milk and water Bring to a simmer cover and cook for 10 12 minutes until the squash and carrot are very tender
- Step 3:
- Use an immersion blender to puree the mixture in the pot until smooth and creamy (or carefully transfer to a blender and return to the pot)
- Step 4:
- Stir in the uncooked pasta salt pepper nutmeg and Dijon mustard Bring to a gentle boil then reduce heat to maintain a simmer Cook uncovered stirring frequently until pasta is al dente and sauce has thickened (about 10 minutes) Add a splash more water or milk if needed
- Step 5:
- Remove from heat Stir in cheddar and Parmesan cheeses until melted and smooth Adjust seasoning to taste Serve hot
Save My family loves gathering around the table to enjoy this hearty and healthy dish especially on chilly evenings.
Notes
For a gluten-free version use gluten-free pasta Pairs well with a crisp green salad or roasted broccoli
Required Tools
Large pot with lid Immersion blender or standard blender Wooden spoon or spatula Measuring cups and spoons
Allergen Information
Contains milk (dairy) cheese and wheat (gluten from pasta) For allergies use dairy-free cheese and milk alternatives and gluten-free pasta as needed Always check ingredient labels for potential allergens
Save This butternut squash mac and cheese is both comforting and nutritious making it a perfect weeknight meal option.
Recipe Questions
- → How can I achieve a smooth butternut squash sauce?
Sauté the diced squash and vegetables until tender, then puree the mixture with milk and water until silky before adding pasta.
- → What types of pasta work best in this dish?
Elbow macaroni or small pasta shells hold the sauce well and cook evenly in one pot.
- → Can I add other vegetables for more nutrition?
Yes, adding spinach or other greens towards the end of cooking provides extra freshness and nutrients.
- → How do I prevent the sauce from thinning during cooking?
Simmer gently and stir frequently; add a splash of milk if the sauce becomes too thick or dry.
- → Are there flavor boosts besides the cheeses?
Nutmeg and Dijon mustard subtly enhance the creamy sauce’s depth without overpowering it.