Pin it A creamy, comforting mac and cheese made in one pot, featuring a hidden dose of butternut squash for extra nutrition and subtle sweetness. Perfect for family meals and picky eaters.
This recipe has become a favorite in my household because it combines comfort food with hidden veggies, making it perfect for picky eaters.
Ingredients
- Pasta: 300 g (10.5 oz) elbow macaroni or small pasta shells, 1.2 L (5 cups) water or low sodium vegetable broth, 1/2 tsp salt
- Butternut Squash Sauce: 350 g (about 2 cups) butternut squash peeled and diced, 150 ml (2/3 cup) milk (dairy or unsweetened plant based), 100 g (1 cup) shredded sharp cheddar cheese, 50 g (1/2 cup) shredded mozzarella cheese, 2 tbsp cream cheese, 1 tbsp unsalted butter, 1/4 tsp ground nutmeg, 1/4 tsp ground black pepper
- Optional Additions: 2 tbsp nutritional yeast (for extra cheesy flavor), 1/4 tsp smoked paprika, Fresh chives or parsley chopped for garnish
Instructions
- Step 1:
- In a large pot add the pasta diced butternut squash water or broth and salt. Bring to a boil over medium high heat.
- Step 2:
- Reduce heat to medium and simmer uncovered stirring occasionally until the pasta is al dente and the squash is very tender about 10 12 minutes. If necessary add a bit more liquid to prevent sticking.
- Step 3:
- Once the squash is soft use a potato masher or immersion blender directly in the pot to mash or blend the squash into the pasta and liquid until mostly smooth.
- Step 4:
- Stir in the milk cheddar cheese mozzarella cream cheese butter nutmeg and black pepper. Continue stirring over low heat until the cheeses are melted and the sauce is creamy and smooth about 3 4 minutes.
- Step 5:
- Taste and adjust seasoning. If using stir in nutritional yeast and smoked paprika.
- Step 6:
- Serve hot garnished with fresh herbs if desired.
Pin it My family loves gathering around this dish especially when I add fresh parsley on top for garnish making every meal feel special.
Notes
For extra veggies add a handful of baby spinach or frozen peas in step 4. Swap butternut squash for sweet potato pumpkin or carrot for variation.
Required Tools
Large pot Potato masher or immersion blender Wooden spoon or spatula Measuring cups and spoons
Allergen Information
Contains milk cheese and wheat (gluten). For dairy free use plant based cheese and milk. For gluten free choose gluten free pasta. Always check ingredient labels for potential allergens.
Pin it This one pot butternut squash mac and cheese will quickly become your go to comfort food with a healthy twist.
Recipe FAQs
- → How is the butternut squash incorporated?
The diced butternut squash is simmered with the pasta and broth. Once tender, it’s mashed in the pot to blend smoothly into the sauce.
- → Can this be made dairy-free?
Yes, use plant-based milk and dairy-free cheeses to replace the regular milk and cheese components.
- → What pasta works best for this dish?
Elbow macaroni or small pasta shells are ideal to hold the creamy butternut sauce well.
- → Are there any seasoning tips for extra flavor?
Adding smoked paprika and nutritional yeast gives a smoky, cheesy depth that complements the natural sweetness of the squash.
- → How can I add more vegetables?
Stir in baby spinach or frozen peas during the final cooking stage to incorporate extra greens without altering texture.