Save to Pinterest A creamy, comforting mac and cheese featuring tender butternut squash blended into the sauce (perfect for sneaking in extra veggies without sacrificing flavor).
This recipe became a family staple on chilly evenings, quickly winning over even those who claimed not to like squash with its smooth texture and cheesy taste.
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 in milk:
- 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 transfer to a blender carefully) 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:
- 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.
- Finish:
- Taste and adjust seasoning as needed. Serve warm, garnished with extra cheese or fresh herbs if desired.
Save to Pinterest My kids love helping stir the sauce, and everyone gathers around the table as the creaminess fills the kitchen air (a true comfort food moment).
Recipe Variations
Substitute Gruyère or Fontina for cheddar, stir in diced chicken or white beans for extra protein, or add cayenne for a little heat.
Nutrition Info
Per serving: 480 calories, 18 g fat, 62 g carbohydrates, 19 g protein.
Cooking Tools
Large pot with lid, immersion or countertop blender, measuring cups, spoons, wooden spoon or spatula.
Save to Pinterest Serve this cozy dish hot from the pot for maximum comfort and flavor. Enjoy leftovers gently reheated with a splash of milk.
Answers to Recipe Questions
- → Can I use different pasta shapes?
Yes, small pasta shells or elbow macaroni work best to hold the creamy sauce, but other small shapes can be substituted.
- → How do I know when the squash is ready to blend?
The butternut squash should be fork-tender after simmering 10-12 minutes, making it easy to blend smoothly into the sauce.
- → What cheeses work well in this dish?
Sharp cheddar provides tangy flavor, mozzarella adds meltiness, and cream cheese boosts creaminess. Gruyère or Fontina are great alternatives.
- → Can I make this gluten-free?
Yes, simply swap regular pasta with gluten-free varieties to suit dietary needs without compromising texture.
- → How can I add protein to this dish?
Stir in cooked, diced chicken or white beans at the end of cooking for an extra protein boost.
- → What spices enhance the flavor?
Dijon mustard, paprika, nutmeg, and black pepper create a balanced savory taste with a subtle warmth and depth.