Save to Pinterest 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 love how this recipe sneaks in extra vegetables while still feeling indulgent and easy to make after a busy day.
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 57 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 1012 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 to Pinterest This dish always brings my family together around the table and everyone asks for seconds.
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
Save to Pinterest This mac and cheese is a perfect blend of comfort and nutrition with a hidden veggie twist you will love.
Recipe Questions & Answers
- → How do I achieve a smooth butternut squash sauce?
Sauté the diced butternut squash, carrot, and onion until soft, then simmer in milk and water. Use an immersion blender to puree until silky smooth before adding pasta.
- → Can I substitute the pasta type?
Yes, elbow macaroni or small pasta shells work well. For gluten-free options, use gluten-free pasta varieties.
- → What can I add for extra vegetable flavor?
Adding a handful of spinach in the last two minutes of cooking enhances flavor and nutrition without altering texture.
- → How do I prevent the sauce from clumping?
Stir frequently while the pasta cooks and add a little extra milk or water if the sauce thickens too much.
- → Can I use different cheeses in this dish?
Sharp cheddar and Parmesan provide a rich flavor, but you can experiment with other melting cheeses for varied tastes.