Save to Pinterest One-Pot Butternut Squash Mac & Cheese: Hidden Veggie Twist 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 become a family favorite in my home—its creamy texture and subtle sweetness from the butternut squash always impress.
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 to Pinterest This dish always brings smiles when shared at family dinners—it’s a comforting way to get some extra vegetables into picky eaters’ diets.
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
Nutritional Information
Calories: 475 Total Fat: 17 g Carbohydrates: 62 g Protein: 19 g
Save to Pinterest Enjoy this creamy and nutritious meal as a quick weeknight dinner or a comforting weekend treat.
Questions & Answers
- → How do I ensure the squash sauce is silky smooth?
Puree the cooked butternut squash mixture thoroughly using an immersion blender or transfer to a standard blender. This creates a velvety base that coats the pasta evenly.
- → Can I substitute other vegetables for butternut squash?
Yes, sweet potato makes a great alternative, offering a similar sweetness and creamy texture. You can also add spinach near the end of cooking for extra greens.
- → What type of pasta works best for this dish?
Short pasta shapes like elbow macaroni or small shells hold the sauce well and cook evenly within the pot.
- → How do I adjust the seasoning to enhance flavor?
Season with salt, pepper, and optional nutmeg or Dijon mustard, adjusting quantities to taste. These add warmth and subtle complexity to the dish.
- → Can this dish be made gluten-free or dairy-free?
Use gluten-free pasta to accommodate gluten sensitivities. Dairy-free cheese and milk alternatives can replace the milk and cheeses for lactose intolerance or dairy restrictions.