Save A creamy comforting mac & cheese featuring tender butternut squash blended into the sauce—perfect for sneaking in extra veggies without sacrificing flavor.
I first made this when trying to sneak more veggies into a family favorite. The butternut squash melts seamlessly into the cheese sauce making it extra creamy and satisfying.
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:
- 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.
- Add Pasta & Season:
- Return the pot to medium heat. Add the uncooked macaroni Dijon mustard paprika nutmeg salt and pepper. Stir well.
- Cook Pasta:
- 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.
- Finish & Serve:
- Remove from heat. Stir in the cheddar mozzarella and cream cheese (if using) until melted and smooth. Taste and adjust seasoning as needed. Serve warm garnished with extra cheese or fresh herbs if desired.
Save My kids enjoy helping mix in the cheese and choosing their own toppings. It has become a comfort dish at weeknight dinners especially in fall.
Required Tools
Large pot with lid immersion blender or countertop blender measuring cups and spoons wooden spoon or spatula
Allergen Information
This recipe contains milk (dairy) and wheat (gluten) from pasta and cheese. May contain mustard from Dijon. Always check labels for potential allergens.
Nutritional Information (per serving)
Calories: 480 Total Fat: 18 g Carbohydrates: 62 g Protein: 19 g
Save This extra creamy mac & cheese is perfect for fall and reheats beautifully. Enjoy with a green salad or roasted vegetables on the side.
Common recipe questions
- → Can I use different pasta shapes?
Yes, elbow macaroni or small shells work best, but feel free to substitute with fusilli or penne for varied texture.
- → How do I make the sauce thicker?
Simmer the sauce longer uncovered to reduce liquid, or add a bit more cheese to thicken the mixture.
- → What can I add for extra protein?
Stir in cooked, diced chicken or white beans just before serving to boost protein content.
- → Can I prepare this dish gluten-free?
Yes, substitute regular pasta with your preferred gluten-free variety to suit dietary needs.
- → Is there a way to add a spicy kick?
Add a pinch of cayenne pepper or smoked paprika when seasoning to introduce gentle heat.
- → How should leftovers be stored?
Store cooled servings in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain creaminess.