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 during fall. The butternut squash blends so smoothly into the sauce that even skeptical eaters never noticed the extra 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 butter over medium heat. Add diced onion and garlic. Cook for 2 minutes until softened.
- Add Squash:
- Stir in cubed butternut squash for 2 minutes.
- Create Sauce Base:
- Pour in milk and bring to gentle simmer. Cover and cook for 10 minutes until squash is fork-tender.
- Blend Sauce:
- Use immersion blender to blend mixture until smooth.
- Add Pasta & Season:
- Return pot to medium heat. Stir in uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper.
- Simmer:
- Simmer uncovered, stirring often, for 10 minutes until pasta is al dente and sauce is creamy. Add more milk if needed.
- Finish:
- Remove from heat. Add cheddar, mozzarella, and cream cheese (if using). Stir until smooth.
- Serve:
- Taste and adjust seasoning. Serve warm. Garnish with more cheese or fresh herbs.
Save This dish always brings everyone to the table during cool weather. My kids ask for seconds and love adding their own cheese on top.
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula
Nutritional Information
Per serving: 480 calories, 18 g total fat, 62 g carbohydrates, 19 g protein
Notes
For extra protein, add cooked diced chicken or white beans. Swap cheddar for Gruyère or Fontina, and add a pinch of cayenne or smoked paprika for heat.
Save You will love every bite of this veggie-packed comfort meal. It tastes deli-ciously creamy while sneaking in nutrition for everyone at the table.
Recipe Questions
- → Can I use different pasta types?
Yes, small pasta shells or elbow macaroni work best but other small shapes can be substituted for varied texture.
- → How do I ensure the squash blends smoothly?
Cook the butternut squash until fork-tender, then use an immersion or countertop blender to puree until very smooth.
- → What can enhance the flavor besides the cheese?
Seasonings like Dijon mustard, paprika, nutmeg, and a pinch of salt and pepper add depth and complexity to the sauce.
- → Is cream cheese necessary for creaminess?
Cream cheese adds extra richness but can be omitted for a lighter finish without compromising smooth texture.
- → Can this dish accommodate dietary restrictions?
Substitute gluten-free pasta to make it gluten-free and check cheeses for any specific allergens before use.
- → How to add protein to the dish?
Incorporate cooked diced chicken or white beans before serving for an extra protein boost.