Butternut Squash Mac and Cheese
A creamy, cheesy mac and cheese with a nutritious twist—this version uses butternut squash to create a velvety sauce that’s just as comforting as the original. It’s wholesome, easy to make in just 30 minutes, and perfect for both kids and adults.
Equipment
- 1 large pot
- 1 colander
- 1 Large skillet
- 1 knife
- 1 Cutting board
- 1 Vegetable Peeler
- 1 garlic press (optional)
- 1 set measuring cups & spoons
- 1 immersion blender
- 1 Box Grater
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 1 small onion diced
- 3 –4 cups butternut squash peeled and cubed
- 1 garlic clove minced
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 cups low-sodium vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Prepare the Pasta Base: Start by filling a large pot with water and bringing it to a rolling boil. Add a generous pinch of salt—this is your chance to season the pasta from the inside out. Once the water is boiling, stir in the elbow macaroni and cook according to the package directions until just al dente (tender but still with a slight bite).This ensures the pasta won’t turn mushy when combined with the sauce later.Drain the pasta in a colander, rinse briefly under hot water to prevent sticking, and set it aside while you prepare the creamy squash sauce.
- Sauté the Aromatics: In a large, deep skillet, melt the butter over medium heat until it begins to bubble slightly. Add the finely diced onion and cook, stirring occasionally, until the onion turns soft, fragrant, and lightly golden—about 5 minutes. This step develops a subtle sweetness and savory depth that forms the flavor base of your sauce.
- Cook the Squash and Spices: To the softened onions, add the peeled and cubed butternut squash along with the minced garlic. Sprinkle in the salt, black pepper, mustard powder, and a pinch of cayenne pepper. Stir well to coat the squash pieces evenly with the seasonings. Allow the mixture to cook for another 4–5 minutes, stirring often, until the spices bloom and release their aroma. This step ensures the squash absorbs the flavors while building a warm, savory foundation for the sauce.
- Simmer Until Tender: Pour the vegetable broth into the skillet, making sure the squash cubes are mostly covered. Increase the heat to bring the mixture to a gentle boil, then reduce to medium-low heat and let it simmer. Cook uncovered for about 10 minutes, or until the squash is fork-tender and easily pierced. Stir occasionally to prevent sticking and to allow even cooking. The liquid should reduce slightly, concentrating the flavor of the broth into the squash.
- Blend into a Creamy Sauce: Once the squash is soft, remove the skillet from heat. Using an immersion blender directly in the skillet, carefully puree the mixture until completely smooth and velvety. If you don’t have an immersion blender, you can transfer the mixture in batches to a high-speed blender, but take care when blending hot liquids (vent the lid slightly to release steam). When blended, the mixture should resemble a thick, golden-orange sauce with a silky texture.
- Incorporate the Dairy: Return the skillet to low heat. Slowly whisk in the milk until the sauce loosens slightly and becomes glossy. The milk adds creaminess and balances the natural sweetness of the squash without overpowering it. Continue stirring until the sauce is fully combined and smooth, adjusting consistency with a splash more milk if it feels too thick.
- Melt the Cheese: Gradually sprinkle in the shredded cheddar cheese while stirring constantly. The cheese will melt into the hot sauce, creating a luscious, cheesy coating. Keep stirring until all the cheese is incorporated and the sauce is smooth, rich, and stretchy. Taste and adjust the seasoning at this point—adding a pinch more salt or pepper if needed.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce.Using a wooden spoon or spatula, fold the pasta gently into the creamy butternut cheese sauce until every piece is generously coated. Take your time with this step to ensure the sauce reaches into the curves of the macaroni. If the sauce seems too thick, add a splash of pasta cooking water or milk to loosen it up.
- Serve and Enjoy: Once fully combined, remove the skillet from the heat and let the mac and cheese rest for 2–3 minutes to thicken slightly. Serve warm, garnished with an extra sprinkle of cheddar cheese or a pinch of black pepper if desired. This dish is perfect as a hearty main meal or as a comforting side dish.
Notes
- Use fresh butternut squash for the best natural sweetness and creamy texture.
- For a smoother sauce, peel and cube squash uniformly so it cooks evenly.
- Adjust the amount of cheese to your preference—extra cheese makes it richer.
- Mustard powder and cayenne add subtle depth; you can reduce for milder flavors.
- Reserve a little pasta cooking water to thin the sauce if needed.
- This recipe works well for meal prep—store and reheat gently to maintain creaminess.
- Optional toppings: toasted breadcrumbs, chopped fresh herbs, or extra shredded cheese.
