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.
I first made this recipe to sneak extra vegetables into my family's favorite comfort food and was amazed at how well they loved it.
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 brings my family together around the dinner table especially during chilly evenings.
Notes
Substitute sweet potato for butternut squash for a different flavor. For extra veggies, add a handful of spinach in the last 2 minutes of cooking. Pairs well with a crisp green salad or roasted broccoli.
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). Use dairy-free cheese and milk alternatives and gluten-free pasta as needed. Always check ingredient labels for potential allergens.
Save This one-pot dish is perfect for busy weeknights and a delicious way to enjoy hidden vegetables.
Recipe FAQ
- → Can I use other pasta types in this dish?
Yes, elbow macaroni or small pasta shells work best, but any pasta that cooks evenly in one pot can be used.
- → How do I ensure the sauce is creamy and smooth?
Puree the cooked butternut squash and vegetables with an immersion or regular blender until silky before adding pasta.
- → Can I add extra vegetables?
Yes, adding spinach or other leafy greens in the last few minutes boosts nutrition and flavor without altering texture.
- → What is the purpose of Dijon mustard in this dish?
Dijon mustard enhances depth and balances the richness of the cheese and squash sauce subtly.
- → How to make this dairy-free or gluten-free?
Use plant-based milk and cheese substitutes, and swap regular pasta for gluten-free varieties to suit dietary needs.