Save A creamy, comforting mac and cheese with a velvety sauce made from butternut squash—deliciously cheesy with hidden veggies for extra nutrition. Perfect for family dinners or a cozy weeknight meal.
This recipe quickly became a household favorite after I served it on a chilly evening. The kids loved the cheesy sauce, and I felt good about the extra veggies included.
Ingredients
- Pasta: 300 g (10.5 oz) elbow macaroni or short pasta
- Vegetables: 400 g (14 oz) butternut squash, peeled and diced (about 2 cups), 1 small carrot, peeled and diced, 1 small onion, diced, 2 cloves garlic, minced
- Dairy: 600 ml (2 ½ cups) milk (whole or 2%), 120 g (1 cup) shredded sharp cheddar cheese, 60 g (½ cup) grated Parmesan cheese, 2 tbsp unsalted butter
- Seasonings: ½ tsp salt (plus more to taste), ¼ tsp ground black pepper, ¼ tsp ground nutmeg (optional), ½ tsp Dijon mustard (optional)
- Optional Toppings: 2 tbsp chopped fresh parsley, Extra grated cheese for serving
Instructions
- Step 1:
- In a large pot, melt the butter over medium heat. Add the onion and carrot sauté for 3 4 minutes until beginning to soften.
- Step 2:
- Add the garlic and cook for 1 minute, until fragrant.
- Step 3:
- Stir in the diced butternut squash, salt, pepper, and nutmeg. Sauté for 2 3 minutes.
- Step 4:
- Pour in the milk and bring to a simmer. Cover and cook for 10 12 minutes, until the squash and carrot are very tender.
- Step 5:
- Use an immersion blender to puree the mixture directly in the pot until smooth (or carefully transfer to a blender and return to the pot).
- Step 6:
- Add the dry pasta and stir well. Bring to a gentle simmer, stirring frequently to prevent sticking. Cook uncovered for 8 10 minutes, or until the pasta is al dente and the sauce has thickened.
- Step 7:
- Remove from heat and stir in the cheddar, Parmesan, and Dijon mustard until melted and creamy. Adjust seasoning to taste.
- Step 8:
- Serve hot, garnished with parsley and extra cheese if desired.
Save This dish always brings the family together. We enjoy it on weekend nights while sharing stories from our day.
Required Tools
Large pot with lid, immersion blender (or standard blender), wooden spoon, measuring cups and spoons, knife and cutting board
Allergen Information
Contains milk, wheat (gluten), cheese (dairy). If using store-bought cheese, double-check for allergens. For gluten-free, use gluten-free pasta. For dairy-free, use plant-based milk and cheese alternatives.
Nutritional Information
Per serving: Calories 445, Total Fat 17 g, Carbohydrates 55 g, Protein 19 g
Save This one-pot recipe is perfect for busy nights and offers a delicious way to enjoy extra vegetables with your mac and cheese.
Recipe Q&A Section
- → Can I use different pasta types?
Yes, short pasta like penne or rotini works well; just adjust cooking time accordingly.
- → How do I make it vegan or dairy-free?
Substitute dairy milk with plant-based alternatives and use vegan cheese or nutritional yeast for flavor.
- → Is it possible to prepare this in advance?
You can prepare and refrigerate it, then gently reheat on the stove with a splash of milk to restore creaminess.
- → What can I add for extra vegetables?
Spinach, peas, or finely chopped broccoli can be added when cooking pasta to boost nutrition and color.
- → How to get a crunchy topping?
Sprinkle breadcrumbs over the finished dish and briefly broil until golden brown for a crunchy finish.