Save One-Pot Butternut Squash Mac & Cheese: Hidden Veggie Twist A creamy, comforting mac and cheese with a silky butternut squash sauce, perfectly blending cheesy goodness and a boost of hidden veggies—all made in one pot for easy cleanup.
This recipe combines my love for classic mac and cheese with healthy ingredients my family enjoys without noticing the veggies.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Vegetables: 2 cups (about 350 g) butternut squash, peeled and diced , 1 small carrot, peeled and diced , 1 small onion, diced , 2 cloves garlic, minced
- Dairy & Cheese: 2 cups (480 ml) whole milk , 1 cup (240 ml) water , 1 ½ cups (150 g) shredded sharp cheddar cheese , ½ cup (50 g) grated Parmesan cheese , 2 tbsp (28 g) unsalted butter
- Seasonings: ½ tsp salt (or to taste) , ¼ tsp ground black pepper , ¼ tsp ground nutmeg (optional) , ½ tsp Dijon mustard (optional)
Instructions
- Step 1:
- In a large pot, melt butter over medium heat. Add onion, carrot, and butternut squash. Sauté for 5 7 minutes until vegetables begin to soften. Add garlic and cook 1 minute more.
- Step 2:
- Pour in milk and water. Bring to a simmer, cover, and cook for 10 12 minutes until the squash and carrot are very tender.
- Step 3:
- Use an immersion blender to puree the mixture in the pot until smooth and creamy (or carefully transfer to a blender and return to the pot).
- Step 4:
- Stir in the uncooked pasta, salt, pepper, nutmeg, and Dijon mustard. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered, stirring frequently, until pasta is al dente and sauce has thickened (about 10 minutes). Add a splash more water or milk if needed.
- Step 5:
- Remove from heat. Stir in cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning to taste. Serve hot.
Save This recipe always brings my family together for a cozy meal filled with smiles and satisfaction.
Required Tools
Large pot with lid , Immersion blender or standard blender , Wooden spoon or spatula , Measuring cups and spoons
Allergen Information
Contains milk (dairy), cheese, and wheat (gluten from pasta). For allergies, use dairy-free cheese and milk alternatives, and gluten-free pasta as needed. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 475 , Total Fat: 17 g , Carbohydrates: 62 g , Protein: 19 g
Save This butternut squash mac & cheese is the perfect blend of nutrition and comfort in every bite.
Recipe FAQs
- → What pasta works best in this dish?
Elbow macaroni or small shells work well, holding the sauce nicely. Gluten-free pasta can be substituted as needed.
- → Can I use other vegetables instead of butternut squash?
Sweet potato is a great alternative, providing a similar texture and sweetness to the sauce.
- → How do I achieve the creamy texture without lumps?
Puree the cooked vegetables thoroughly using an immersion blender or standard blender before adding pasta and cheese.
- → Is it possible to make this dish dairy-free?
Yes, by using plant-based milk and dairy-free cheese alternatives, the dish remains creamy and flavorful.
- → What cooking tips ensure pasta cooks evenly in the sauce?
Maintain a gentle simmer, stir frequently, and add a splash of water or milk if the sauce thickens too quickly to keep pasta from sticking.
- → Can I add more vegetables for extra nutrition?
Adding spinach in the last few minutes of cooking is recommended, providing a fresh boost of greens without altering the creamy texture.