Save A creamy, comforting mac & cheese featuring tender butternut squash blended into the sauce, perfect for sneaking in extra veggies without sacrificing flavor.
This recipe has become a weeknight staple in my house. Every time I make it, my family is amazed at how creamy the sauce gets and nobody ever complains about the butternut squash.
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
- Prep the base:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic. Cook for 2 to 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 to 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.
- Add pasta & season:
- Return the pot to medium heat. Add the uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir well.
- Cook pasta:
- Simmer uncovered, stirring frequently, for 10 to 12 minutes, or until the pasta is al dente and the sauce is creamy. Add more milk if needed for a saucy consistency.
- Finish sauce:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese (if using) until melted and smooth.
- Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save We love gathering around the table with a steaming bowl, especially during the chilly months. My kids always ask for seconds and sometimes even thirds!
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains dairy (milk, cheese) and gluten (pasta). May contain mustard. Check all ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 62 g, Protein: 19 g
Save Enjoy your cozy, veggie-packed mac & cheese! Leftovers keep well and taste even better the next day.
Recipe FAQ
- → How do I get the squash sauce creamy?
Cook the butternut squash until very tender, then blend it with milk to create a smooth base. Adding cream cheese or extra cheddar enhances creaminess.
- → Can I use other pasta types?
Yes, elbow macaroni or small pasta shells work best for sauce absorption, but any small pasta shapes can be used.
- → How do I prevent the pasta from sticking?
Stir frequently while simmering the pasta in sauce and add a splash of milk if needed to keep it saucy and smooth.
- → What spices complement the dish?
Dijon mustard, paprika, nutmeg, and a pinch of black pepper add subtle warmth and depth to balance the creamy squash and cheese flavors.
- → Can I add protein to this dish?
Yes, cooked diced chicken or white beans can be stirred in before serving for added protein and texture.