Save to Pinterest A creamy, comforting mac and cheese made in one pot, featuring sweet butternut squash blended into the sauce for a boost of hidden veggies—perfect for kids and adults alike.
I first served this to my family on a chilly evening and it quickly became a favorite comfort food everyone asks for again.
Ingredients
- Pasta: 300 g (10.5 oz) elbow macaroni or small pasta shells
- Vegetables: 400 g (14 oz) butternut squash peeled and diced (about 2 cups), 1 small onion diced, 2 cloves garlic minced
- Dairy: 500 ml (2 cups) whole milk (or unsweetened plant based milk), 120 g (1 cup) grated cheddar cheese, 60 g (½ cup) grated mozzarella cheese, 30 g (2 tbsp) unsalted butter
- Seasonings: ½ tsp salt plus more to taste, ¼ tsp black pepper, ¼ tsp ground nutmeg (optional), ¼ tsp smoked paprika (optional)
- Topping (optional): 2 tbsp grated parmesan cheese, 2 tbsp chopped fresh parsley
Instructions
- Step 1:
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook for 3 minutes, until softened. Add garlic and sauté for 1 minute more.
- Step 2:
- Add diced butternut squash to the pot and cook, stirring, for 2 minutes.
- Step 3:
- Pour in the milk and add salt, pepper, nutmeg, and paprika. Bring to a gentle simmer, cover, and cook for 10 12 minutes, until the squash is fork tender.
- Step 4:
- Use an immersion blender to purée the squash mixture until smooth and creamy (or transfer to a blender, then return to the pot).
- Step 5:
- Add the pasta directly to the pot. Stir and bring to a simmer. Cook uncovered, stirring frequently, for 8 10 minutes, or until the pasta is al dente and the sauce is thickened. Add a splash more milk if needed.
- Step 6:
- Reduce heat to low. Stir in cheddar and mozzarella until melted and silky. Adjust seasoning to taste.
- Step 7:
- Serve hot, garnished with optional parmesan and chopped parsley.
Save to Pinterest This recipe always brings my family together around the table with warm smiles and happy appetites.
Notes
Sharp cheddar gives the best cheesy flavor, but you can substitute part with gruyère or gouda. Pairs well with a crisp green salad or roasted veggies.
Required Tools
Large pot or Dutch oven. Immersion blender (or standard blender). Wooden spoon.
Allergen Information
Contains Wheat (pasta), Milk (cheese, butter, milk). May contain Tree nuts or soy (if using plant based milk or cheese). Always check product labels if you have food allergies.
Save to Pinterest This one pot butternut squash mac and cheese makes a delicious and easy weeknight meal the whole family will adore.
Recipe FAQs
- → How do I ensure the pasta cooks evenly without sticking?
Stir frequently while simmering the pasta in the squash sauce, and add a splash of milk if the mixture becomes too thick to maintain a smooth texture.
- → Can I substitute other types of squash in this dish?
Yes, butternut squash provides sweetness and creaminess, but varieties like kabocha or acorn squash can offer similar results with slight flavor variations.
- → What cheeses work best for a creamy sauce?
Sharp cheddar and mozzarella melt well to create a silky texture. You may also experiment with gruyère or gouda for different flavor profiles.
- → Is an immersion blender essential for this dish?
Using an immersion blender helps create a smooth sauce by puréeing the cooked squash directly in the pot, but a regular blender can be used instead.
- → How can I add more vegetables to this meal?
Incorporate spinach, peas, or other greens towards the end of cooking for added nutrition and color without altering the creamy base.