Pin It A creamy and comforting mac and cheese featuring tender butternut squash blended into the sauce. It's the perfect way to add extra veggies without sacrificing flavor for a delicious and satisfying main dish.
I first made this when searching for a cozy vegetarian recipe my whole family would enjoy. The butternut squash makes the sauce silky and rich, yet kids never notice the veggies inside!
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 aromatics:
- In a large pot melt the butter over medium heat. Add the diced onion and garlic. Cook for 2–3 minutes until softened.
- Add squash:
- Add the cubed butternut squash and stir for 2 minutes.
- Simmer milk:
- Pour in the milk and bring to a gentle simmer. Cover and cook for 10–12 minutes until squash is fork-tender.
- Blend:
- Use an immersion blender (or carefully transfer to a blender) to blend mixture until smooth.
- Add pasta and seasonings:
- Return the pot to medium heat. Add uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir well.
- Cook pasta:
- Simmer uncovered, stirring frequently, for 10–12 minutes or until pasta is al dente and sauce is creamy. Add more milk if needed to keep it saucy.
- Finish and serve:
- Remove from heat. Stir in cheddar, mozzarella, and cream cheese (if using) until melted and smooth. Taste and adjust seasoning if needed. Serve warm with extra cheese or fresh herbs if desired.
Pin It This mac and cheese quickly became a weeknight staple, especially after my kids declared it their new favorite. We often make it together and everyone gets involved from chopping squash to stirring the pot.
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains milk (dairy) and wheat (gluten) from pasta and cheese. May contain mustard. Always double-check ingredient labels for possible allergens.
Nutritional Information (per serving)
Calories: 480, Total Fat: 18 g, Carbohydrates: 62 g, Protein: 19 g
Pin It This butternut squash mac and cheese is sure to bring warmth and comfort to your table. Enjoy each creamy bite and feel good about the veggies you snuck inside!
Recipe Questions & Answers
- → How is the butternut squash prepared for this dish?
The butternut squash is peeled, cubed, and simmered in milk until fork-tender before blending into a smooth sauce.
- → Can I use a different type of pasta?
Yes, elbow macaroni or small pasta shells work well, but you can substitute with similar shaped pasta for best results.
- → What cheeses are included to achieve creaminess?
Sharp cheddar, mozzarella, and optionally cream cheese combine to create a rich, creamy sauce.
- → Is it possible to make this dish gluten-free?
Absolutely, simply use gluten-free pasta instead of regular elbow macaroni to accommodate gluten-free diets.
- → How can I add extra protein to this dish?
Stir in cooked, diced chicken or white beans before serving to boost protein content without altering flavor.