Save to Pinterest 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 kids, hoping to win them over with its rich sauce & hidden veg. It quickly became a favorite weeknight dinner we all look forward to.
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 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 sauce:
- Use an immersion blender (or carefully transfer to a blender) to blend the mixture until smooth.
- Cook pasta:
- Return the pot to medium heat. Add the uncooked macaroni, Dijon mustard, paprika, nutmeg, salt and pepper. Stir well.
- Simmer pasta:
- Simmer uncovered, stirring frequently, for 10–12 minutes, or until the pasta is al dente and the sauce is creamy. Add more milk if needed to maintain a saucy consistency.
- Add cheese:
- Remove from heat. Stir in the cheddar, mozzarella, and cream cheese (if using) until melted and smooth.
- Serve:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save to Pinterest This recipe always reminds me of chilly autumn evenings when we'd share steaming bowls of mac & cheese around the dinner table, laughing and catching up after busy days.
Required Tools
Large pot with lid, immersion blender or countertop blender, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
Contains milk (dairy) and wheat (gluten) from pasta and cheese. May contain mustard (from Dijon). Always double-check ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 480; Total Fat: 18 g; Carbohydrates: 62 g; Protein: 19 g
Save to Pinterest Serve warm, garnished with fresh herbs or extra cheese for an inviting finish. Leftovers reheat beautifully for a quick lunch.
Recipe FAQs
- → How do you make the butternut squash creamy?
The butternut squash is simmered until tender, then blended smoothly to create a creamy base that enriches the sauce without overpowering the flavors.
- → Can I use a different type of pasta?
Yes, elbow macaroni or small pasta shells work best, but you can substitute with other small pasta shapes for similar results.
- → What cheeses work well in this dish?
Sharp cheddar and mozzarella provide a balance of flavor and meltiness. You can also try Gruyère or Fontina for a different taste profile.
- → Is this dish suitable for vegetarians?
Yes, it includes no meat and relies on dairy and vegetables, making it a tasty vegetarian-friendly option.
- → How can I make this dish spicier?
Add a pinch of cayenne pepper or smoked paprika to the sauce for a subtle heat that enhances the overall flavor.