Save A creamy, comforting mac & 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.
I first made this butternut squash mac & cheese when searching for ways to sneak more veggies into my kids meals. The super creamy sauce fooled everyone at the table.
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
- Sauté Vegetables:
- 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.
- Simmer and Soften:
- Pour in milk and water. Bring to a simmer, cover, and cook for 10–12 minutes until the squash and carrot are very tender.
- Blend Sauce:
- 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).
- Cook Pasta:
- 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.
- Add Cheese and Finish:
- Remove from heat. Stir in cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning to taste. Serve hot.
Save My kids ask for seconds every time this lands on our family table. It's become one of our weeknight dinner favorites.
Required Tools
Large pot with lid, immersion blender or standard blender, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains milk, cheese, and wheat. For allergies, use dairy-free cheese or milk alternatives and gluten-free pasta. Check labels for allergens.
Nutritional Information
Calories: 475, Total Fat: 17 g, Carbohydrates: 62 g, Protein: 19 g (per serving)
Save This mac & cheese tastes best served hot out of the pot. The silky sauce hugs each bite for a true comfort food experience.
Recipe FAQ
- → How do I get a creamy texture without curdling?
Simmer the milk and vegetable mixture gently and stir often when adding cheese. Use moderate heat to prevent separation.
- → Can I substitute sweet potato for butternut squash?
Yes, sweet potato provides a similar creamy base with a slightly sweeter flavor, making it a great alternative.
- → What pasta types work best for this dish?
Elbow macaroni or small shells are ideal as they absorb sauce well and cook evenly in one pot.
- → How can I make this gluten-free?
Use gluten-free pasta varieties to maintain the dish's texture and flavor while avoiding gluten.
- → Any tips for adding more vegetables?
Adding spinach in the last minutes of cooking boosts nutrition and color without altering the creamy texture.