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Easy 30-Minute Butternut Squash Mac and Cheese

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A quick and creamy butternut squash mac and cheese that comes together in just 30 minutes. This comforting dish uses simple ingredients and a clever one-pot method for a silky, flavorful sauce that even squash skeptics will love.

Ingredients

Scale
  • 8 ounces (225g) elbow macaroni
  • 2 cups (about 300g) peeled and cubed butternut squash
  • 4 cups (960ml) water
  • 1 teaspoon salt
  • 2 tablespoons (28g) unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) reserved pasta water
  • 1 cup (120g) sharp cheddar cheese, shredded
  • 1/4 cup (30g) Parmesan cheese, grated
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons breadcrumbs (optional, for garnish)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Fill a large pot with 4 cups of water and 1 teaspoon of salt. Bring to a rolling boil over high heat. Add the elbow macaroni and cubed butternut squash. Cook according to pasta package directions (8-10 minutes) until pasta is al dente and squash is fork-tender.
  2. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and squash in a colander (do not rinse). Transfer the squash chunks back to the pot (or a blender). Set the pasta aside.
  3. Using an immersion blender, blend the squash until completely smooth. Add a splash of reserved pasta water if needed to achieve a texture similar to canned pumpkin puree.
  4. Place the pot with the squash puree over medium heat. Add the butter and stir until melted. Add the minced garlic and cook for about 30 seconds until fragrant.
  5. Pour in the milk and 1/4 cup of the reserved pasta water. Stir in the Dijon mustard, smoked paprika, and a pinch of black pepper. Bring to a gentle simmer, then reduce heat to low.
  6. Gradually add the shredded cheddar and grated Parmesan, a handful at a time, stirring constantly until each addition is fully melted. The sauce should be thick and glossy.
  7. Add the drained pasta back into the pot. Stir gently until every piece is coated. If the sauce is too thick, add more reserved pasta water a tablespoon at a time until desired consistency. Taste and adjust salt and pepper.
  8. If using breadcrumbs, toast them in a dry skillet over medium heat for 2-3 minutes until golden. Sprinkle over the mac and cheese along with fresh parsley. Serve immediately.

Notes

For best results, shred your own cheese to avoid graininess. If the sauce looks thin at first, it will thicken as it cools. This dish tastes even better the next day. To make it vegan, use vegan butter, unsweetened oat milk, and dairy-free cheese shreds. For a gluten-free version, use gluten-free pasta.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, 30 minute mac and cheese, healthy mac and cheese, vegetarian mac and cheese, quick dinner, weeknight dinner

Find it online: https://willarecipes.com/easy-30-minute-butternut-squash-mac-and-cheese/