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Creamy One Pot Butternut Squash Mac and Cheese (Easy!)

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This creamy one pot butternut squash mac and cheese is quick, easy, and made entirely in one pot. The squash melts into a velvety sauce, creating a rich, comforting dish that’s perfect for weeknights and secretly packed with vegetables.

Ingredients

Scale
  • 3 cups peeled and cubed butternut squash (about 1 medium squash)
  • 8 ounces elbow macaroni (about 2 cups)
  • 2 cups whole milk
  • 1 cup low-sodium vegetable broth
  • 1 ½ cups shredded sharp cheddar cheese (about 6 ounces)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • ¼ teaspoon nutmeg, freshly grated if possible
  • Optional: ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter for topping

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut the flesh into ½-inch cubes (about 3 cups).
  2. Combine ingredients in the pot: Place the cubed squash, elbow macaroni, milk, vegetable broth, minced garlic, Dijon mustard, salt, pepper, and nutmeg into a large pot. Stir to combine. The pasta and squash should be mostly submerged; add a splash more milk or broth if needed.
  3. Bring to a boil: Place the pot over medium-high heat and bring to a gentle boil. Reduce heat to medium-low once bubbling.
  4. Simmer and cook: Let the mixture simmer gently for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the squash is very soft (easily pierced with a fork). If the liquid gets too thick, add a splash more milk; if too thin, simmer uncovered for a minute or two.
  5. Mash the squash: Remove the pot from the heat. Using a potato masher, gently mash the cooked squash cubes right in the pot. Stir until fully incorporated. The sauce will look thin at first but will thicken as it sits.
  6. Add the butter and cheese: Return the pot to low heat. Add the butter and stir until melted. Gradually sprinkle in the shredded cheddar and grated Parmesan, stirring constantly until fully melted and the sauce is smooth and glossy (about 2 minutes).
  7. Taste and adjust: Add more salt and pepper if needed. If the sauce is too thick, stir in a splash of warm milk; if too thin, cook on low for another minute or two, stirring constantly.
  8. Serve immediately: Spoon into bowls. If using a panko topping, sprinkle over each serving. Garnish with fresh parsley or a crack of black pepper. Enjoy hot.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Add cheese off the heat to prevent graininess. The sauce will thicken as it sits; add a splash of milk when reheating. This recipe can be made vegan, gluten-free, or with added protein. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, one pot mac and cheese, easy mac and cheese, creamy mac and cheese, vegetarian mac and cheese, weeknight dinner, comfort food

Find it online: https://willarecipes.com/creamy-one-pot-butternut-squash-mac-and-cheese-easy/