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Easy One-Pot Butternut Squash Mac and Cheese

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A creamy, comforting mac and cheese that secretly hides a full serving of vegetables. This one-pot wonder comes together in about 30 minutes and is a family-friendly weeknight hero.

Ingredients

Scale
  • 1 ½ cups butternut squash puree (canned or homemade)
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 8 ounces elbow macaroni (or small pasta shape)
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Fill a large pot with about 4 cups of water and bring to a boil. Add 1 teaspoon salt, then cook the elbow macaroni according to package directions until al dente (about 7-8 minutes). Reserve 1 cup of pasta water before draining, then drain and set aside.
  2. While the pasta cooks, combine the butternut squash puree and whole milk in a blender. Blend on high until completely smooth, about 30 seconds.
  3. In the same pot, melt the unsalted butter over medium heat. Pour in the blended squash and milk mixture, stirring to scrape up any browned bits. Add garlic powder, mustard powder, nutmeg, and ½ teaspoon salt. Simmer gently for 2-3 minutes, stirring occasionally.
  4. Reduce heat to low. Add the shredded cheddar and grated parmesan, stirring constantly until melted and smooth (about 2 minutes). If the sauce is too thick, add a splash of reserved pasta water.
  5. Add the drained pasta to the sauce and stir until well coated. Taste and adjust seasoning with more salt and pepper as needed.
  6. For a crispy topping (optional): Preheat broiler. Mix panko breadcrumbs with melted butter, sprinkle over the mac and cheese, and broil for 2-3 minutes until golden brown.
  7. Serve immediately, garnished with fresh parsley or chives if desired.

Notes

For the creamiest sauce, grate your own cheese from a block instead of using pre-shredded. Don’t skip the mustard powder—it brightens the cheese flavor without tasting like mustard. Reserve pasta water to adjust sauce consistency. The sauce will thicken as it cools, so serve immediately for best texture.

Nutrition

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

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