Save A creamy, comforting mac & cheese featuring tender butternut squash blended into the sauce—perfect for sneaking in extra veggies without sacrificing flavor.
I first made this mac & cheese for my family on a chilly weeknight, skeptical if anyone would notice the squash. Not only did everyone ask for seconds, but even the pickiest eaters were none the wiser about the hidden veggies!
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 and cook for 2–3 minutes until softened.
- Add Squash:
- Add the cubed butternut squash and stir for 2 minutes.
- Simmer & Soften:
- Pour in the milk and bring to a gentle simmer. Cover and cook for 10–12 minutes until the squash is fork-tender.
- Blend Smooth:
- Use an immersion blender or transfer to a blender carefully to blend the mixture until smooth.
- Add Pasta & Seasonings:
- 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 10–12 minutes, or until the pasta is al dente and the sauce is creamy. Add more milk if needed for consistency.
- Finish Cheese Sauce:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese until melted and smooth.
- Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs.
Save My kids now request this every time the weather turns cooler, and it makes a perfect centerpiece for our Sunday dinners together.
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 (from Dijon). Always double-check ingredient labels for potential allergens.
Nutritional Information
Per serving: 480 calories, 18 g total fat, 62 g carbohydrates, 19 g protein.
Save Enjoy this rich and creamy butternut squash mac & cheese as a comforting main dish. It’s a guaranteed family favorite packed with flavor.
Recipe FAQ Section
- → Can I use a different pasta shape for this dish?
Yes, small shells or elbow macaroni work best as they hold the creamy sauce well, but feel free to try other small pasta shapes.
- → Is it possible to make this dairy-free?
To make a dairy-free version, substitute milk and cheeses with plant-based alternatives and increase seasoning to maintain flavor.
- → How can I add protein to this dish?
Mix in cooked diced chicken, white beans, or your favorite protein before serving to enhance the nutritional content.
- → What’s the best way to blend the butternut squash mixture?
Use an immersion blender directly in the pot for convenience or carefully transfer to a countertop blender for a smooth, creamy texture.
- → Can I prepare this ahead of time?
Yes, you can make it ahead and reheat gently on the stove with a splash of milk to restore creaminess.