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Creamy Butternut Squash Mac and Cheese: Easy One-Pot Dinner

creamy butternut squash mac and cheese - featured image
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This creamy butternut squash mac and cheese is a quick, one-pot comfort food that’s packed with vegetables and flavor. It’s the perfect cozy dinner for busy weeknights.

Ingredients

Scale
  • 2 cups cubed butternut squash (fresh or frozen)
  • 8 ounces elbow macaroni (or other small pasta)
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • 1 cup whole milk (or 2%)
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • ½ cup low-sodium chicken or vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • Pinch of cayenne pepper (optional)
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add cubed butternut squash and broth. Cover and simmer for 12-15 minutes until squash is very tender.
  3. While squash cooks, bring a separate large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining. Drain pasta and set aside.
  4. Transfer cooked squash and any remaining liquid to a blender. Add milk, salt, pepper, nutmeg, and cayenne. Blend until smooth and velvety. (Remove center cap of blender lid and cover with a towel to let steam escape.)
  5. Pour the blended sauce back into the pot. Add drained pasta and grated cheddar cheese. Stir over low heat until cheese is melted and sauce coats the pasta. Add reserved pasta water a splash at a time if sauce is too thick.
  6. Taste and adjust seasoning with more salt, pepper, or nutmeg as needed.
  7. Optional: For a crispy topping, preheat broiler. Transfer mac and cheese to a baking dish, sprinkle with panko mixed with melted butter, and broil 2-3 minutes until golden brown.
  8. Serve immediately while hot and creamy.

Notes

Don’t skip the nutmeg—it enhances the squash’s sweetness. Always grate your own cheese for a smooth sauce. Reserve pasta water to adjust sauce consistency. For a vegan version, use vegan cheddar, olive oil, and unsweetened oat milk.

Nutrition

Keywords: butternut squash mac and cheese, one-pot mac and cheese, healthy mac and cheese, fall comfort food, easy weeknight dinner

Find it online: https://ovenmila.com/creamy-butternut-squash-mac-and-cheese-easy-one-pot-dinner/