Pin this One-Pot Butternut Squash Mac & Cheese A creamy, comforting mac and cheese with a nutritious twist sweet butternut squash blended into a luscious cheese sauce. Perfect for picky eaters and busy weeknights.
This creamy mac and cheese quickly became a family favorite especially on busy weeknights when I want something delicious and simple.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Vegetables: 350 g (2 1/2 cups) butternut squash peeled and cubed, 1 small carrot peeled and diced, 1 small onion chopped, 2 cloves garlic minced
- Dairy: 720 ml (3 cups) whole milk, 120 g (1 cup) sharp cheddar cheese shredded, 60 g (1/2 cup) mozzarella cheese shredded, 30 g (2 tbsp) cream cheese
- Pantry: 2 tbsp unsalted butter, 1 tbsp olive oil, 1/2 tsp ground mustard, 1/4 tsp smoked paprika, 1/2 tsp salt plus more to taste, 1/4 tsp black pepper
Instructions
- Step 1:
- In a large pot or Dutch oven heat olive oil and butter over medium heat. Add onion, carrot, and butternut squash Sauté for 57 minutes until vegetables begin to soften.
- Step 2:
- Add garlic and cook for 1 minute until fragrant.
- Step 3:
- Pour in milk and bring to a gentle simmer. Cover and cook for 10 minutes or until the squash and carrots are very tender.
- Step 4:
- Use an immersion blender (or transfer to a blender) to puree the mixture until completely smooth.
- Step 5:
- Stir in uncooked pasta, ground mustard, smoked paprika, salt, and pepper. Bring to a gentle boil. Reduce heat to low cover and cook for 1012 minutes stirring occasionally until the pasta is just tender.
- Step 6:
- Remove from heat. Stir in cheddar, mozzarella, and cream cheese until melted and sauce is creamy. Adjust seasoning as needed.
- Step 7:
- Let stand 5 minutes before serving for sauce to thicken.
Pin this This recipe brings joy to every family dinner with smiles and satisfied appetites around the table.
Notes
For extra veggies stir in a handful of baby spinach with the pasta Swap cheddar for Gruyère or Monterey Jack for a different flavor profile Garnish with fresh chives or a sprinkle of paprika Serve with a crisp green salad for a complete meal
Required Tools
Large pot or Dutch oven Immersion blender or standard blender Wooden spoon Measuring cups and spoons Chefs knife and cutting board
Allergen Information
Contains Milk, Wheat (gluten) For gluten free use certified gluten free pasta For dairy free substitute dairy free milk and cheeses Always check ingredient labels for hidden allergens.
Pin this This one pot mac and cheese is sure to please with its creamy texture and healthy ingredients.
Recipe FAQs
- → What pasta works best for this dish?
Elbow macaroni or small pasta shells hold the sauce well and cook evenly in one pot.
- → How do I achieve a smooth sauce?
Puree the cooked squash and vegetables thoroughly using an immersion or standard blender before adding pasta.
- → Can I add extra vegetables?
Yes, stirring in baby spinach at the end adds freshness without overpowering flavors.
- → How to make the cheese sauce creamier?
Use a blend of sharp cheddar, mozzarella, and cream cheese for richness and smooth texture.
- → What are good seasoning adjustments?
Ground mustard and smoked paprika add subtle heat and smokiness; adjust salt and pepper to taste.