Pin 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&mdashall made in one pot for easy cleanup.
This recipe was a hit with my family, and I love how it sneaks extra veggies into a kid-friendly dish.
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.
Pin Making this dish always brings everyone to the kitchen for a comforting family dinner.
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 For a gluten-free version, use gluten-free pasta Pairs well with a crisp green salad or roasted broccoli
Allergen Information
Contains milk (dairy), cheese, and wheat (gluten from pasta) For allergies, use dairy-free cheese and milk alternatives, and gluten-free pasta as needed Always check ingredient labels for potential allergens
Nutritional Information
Calories 475 Total Fat 17 g Carbohydrates 62 g Protein 19 g per serving
Pin This one pot meal is the perfect blend of comfort and nutrition perfect for busy weeknights.
Recipe FAQ
- → Can I substitute sweet potato for butternut squash?
Yes, sweet potato offers a similar natural sweetness and creamy texture, making it a great alternative.
- → How can I make this dish gluten-free?
Use gluten-free pasta to accommodate gluten sensitivities without altering the dish's flavor.
- → What tools are needed to prepare this dish?
A large pot with lid, an immersion or standard blender, and basic utensils like a wooden spoon are necessary.
- → What gives the sauce its creamy texture?
The smooth sauce comes from pureeing cooked butternut squash and vegetables, combined with melted cheddar and Parmesan cheeses.
- → Can I add other vegetables to this dish?
Yes, adding spinach or other greens in the last minutes of cooking boosts nutrients without overpowering flavors.