Save A creamy comforting mac & cheese featuring tender butternut squash blended into the sauce. Perfect for sneaking in extra veggies without sacrificing flavor.
I tried this recipe when looking to add more veggies to my kids' meals. The butternut squash blends so smoothly into the sauce they never suspect it's there!
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Butternut squash: 400 g (about 3 cups) peeled and cubed
- Onion: 1 small diced
- Garlic: 2 cloves minced
- Whole milk: 600 ml (2 ½ cups)
- Sharp cheddar cheese: 120 g (1 cup) shredded
- Mozzarella cheese: 60 g (½ cup) shredded
- Unsalted butter: 30 g (2 tbsp)
- Cream cheese (optional): 2 tbsp for extra creaminess
- Dijon mustard: 1 tsp
- Paprika: ½ tsp
- Salt: ½ tsp or to taste
- Ground black pepper: ¼ tsp
- Nutmeg: Pinch
Instructions
- Sauté aromatics:
- In a large pot melt the butter over medium heat. Add the diced onion and garlic. Cook for 2–3 minutes until softened.
- Add squash:
- Add the cubed butternut squash and stir for 2 minutes.
- Simmer:
- Pour in the milk and bring to a gentle simmer. Cover and cook for 10–12 minutes until the squash is fork-tender.
- Blend:
- Use an immersion blender (or carefully transfer to a blender) to blend until smooth.
- Add pasta:
- Return the pot to medium heat. Add uncooked macaroni Dijon mustard paprika nutmeg salt and pepper. Stir well.
- Cook pasta:
- Simmer uncovered stirring frequently for 10–12 minutes until pasta is al dente and sauce is creamy. Add more milk to maintain a saucy consistency if needed.
- Mix in cheese:
- Remove from heat. Stir in cheddar mozzarella and cream cheese (if using) until melted and smooth.
- Season and serve:
- Taste and adjust seasoning. Serve warm garnished with extra cheese or fresh herbs.
Save I make this on cozy Sunday evenings. Everyone gathers around the table for seconds—no complaints about veggies!
Required Tools
Large pot with lid immersion blender or countertop blender measuring cups and spoons wooden spoon or spatula
Allergen Information
Contains milk and wheat from the pasta and cheese. May contain mustard from Dijon. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 480 Total Fat: 18 g Carbohydrates: 62 g Protein: 19 g
Save This mac & cheese is creamy cheesy and packed with flavor. It's sure to become a family favorite in your weeknight rotation.
Kitchen Guide
- → How is the butternut squash prepared for the dish?
The squash is peeled, cubed, and cooked with onion and garlic until tender, then blended smooth to create a creamy sauce base.
- → Can I use a different pasta type?
Yes, elbow macaroni or small pasta shells work well, but feel free to substitute your favorite small pasta shapes.
- → What cheeses are used to achieve the creamy texture?
Sharp cheddar and mozzarella are melted into the sauce, providing richness and a smooth, creamy consistency.
- → How can the dish be made gluten-free?
Simply replace the elbow macaroni with gluten-free pasta to keep the dish suitable for gluten sensitivities.
- → Is there a way to add extra protein to this meal?
Adding cooked diced chicken or white beans before serving increases protein content without altering the creamy texture.