Save A creamy comforting mac & 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.
Growing up I loved classic mac & cheese but as a parent I wanted to sneak more nutrition into my kids' plates. This recipe adds butternut squash and carrot right into the creamy base so everyone gets a veggie boost without sacrificing comfort food flavor.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni or small pasta shells
- Butternut squash: 2 cups (about 350 g) peeled and diced
- Carrot: 1 small peeled and diced
- Onion: 1 small diced
- Garlic: 2 cloves minced
- Whole milk: 2 cups (480 ml)
- Water: 1 cup (240 ml)
- Sharp cheddar cheese: 1 ½ cups (150 g) shredded
- Parmesan cheese: ½ cup (50 g) grated
- Unsalted butter: 2 tbsp (28 g)
- Salt: ½ tsp or to taste
- Black pepper: ¼ tsp ground
- Nutmeg: ¼ tsp ground (optional)
- Dijon mustard: ½ tsp (optional)
Instructions
- Sauté veggies:
- 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.
- Simmer & soften:
- Pour in milk and water. Bring to a simmer cover and cook for 10–12 minutes until squash and carrot are very tender.
- Puree:
- 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).
- Cook pasta:
- 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.
- Finish & serve:
- Remove from heat. Stir in cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning to taste. Serve hot.
Save This butternut mac & cheese is now the meal my kids request for sleepovers and family movie nights. It is a warm bowl of nostalgia with a modern veggie twist everyone celebrates around our kitchen table.
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). 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)
Save Try this one-pot veggie mac for a simple supper everyone will love. Creamy satisfying and sure to impress on busy weeknights.
Recipe FAQ Section
- → Can I substitute sweet potato for butternut squash?
Yes, sweet potato can replace butternut squash for a slightly different flavor and similar creamy texture.
- → What type of pasta works best for this dish?
Elbow macaroni or small pasta shells are ideal as they hold the creamy sauce well without overpowering the flavors.
- → How do I make this dish gluten-free?
Use gluten-free pasta alternatives and ensure any added ingredients comply with gluten-free guidelines.
- → Can I add more vegetables to this dish?
Adding leafy greens such as spinach in the last minutes of cooking enhances nutrition without changing the creaminess.
- → What’s the best way to achieve a smooth sauce?
Puree the cooked butternut squash and vegetables with an immersion or standard blender for a silky, cohesive sauce.