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Kid-Approved Butternut Squash Mac and Cheese: Easy 30-Minute Meal

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This creamy, cheesy mac and cheese hides a full serving of butternut squash, making it a family-friendly meal that comes together in just 30 minutes. The squash is cooked right in the pasta water for a silky sauce without extra roasting.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 small squash)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 ½ cups sharp cheddar cheese, shredded (from block)
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon black pepper, freshly ground
  • ⅛ teaspoon nutmeg (optional)
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for breadcrumbs)

Instructions

  1. Bring a large pot of salted water to a boil. Add the cubed butternut squash and elbow macaroni. Cook according to pasta package directions (8-10 minutes) until pasta is al dente and squash is fork-tender.
  2. Reserve 1 cup of the cooking water, then drain the pasta and squash. Set aside.
  3. Return the pot to the stove over medium-low heat. Add the butter and let it melt. Stir in garlic powder, mustard powder, salt, pepper, and nutmeg (if using). Cook for 30 seconds until fragrant.
  4. Pour in the milk and bring to a gentle simmer. Whisk to combine. Do not let it boil.
  5. Transfer the drained squash and ½ cup of the reserved pasta water to a blender. Blend until completely smooth, about 30-45 seconds. Add more pasta water if needed, 1 tablespoon at a time.
  6. Pour the squash puree into the pot with the milk mixture. Stir well. Bring to a gentle simmer over medium heat, stirring constantly.
  7. Reduce heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding more.
  8. Add the drained pasta back to the pot. Stir until fully coated. If the sauce is too thick, add a splash of reserved pasta water. Adjust salt and pepper to taste.
  9. Optional: For a crunchy topping, transfer the mac and cheese to a baking dish. Mix breadcrumbs with melted butter and sprinkle on top. Broil for 2-3 minutes until golden and crispy.
  10. Serve immediately while hot and creamy.

Notes

For gluten-free, use gluten-free pasta and certified gluten-free breadcrumbs. For dairy-free, use unsweetened oat milk, dairy-free butter, and vegan cheddar shred. The sauce will be slightly thinner. Shred your own cheese for the smoothest melt. Reserve pasta water before draining—it helps the sauce cling to the pasta. The sauce thickens as it sits, so serve immediately or add a splash of milk when reheating.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, 30 minute meal, kid-friendly, hidden vegetables, creamy mac and cheese, family dinner

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