Save A creamy, comforting macaroni and cheese with a velvety butternut squash sauce—deliciously hiding extra veggies for a nutritious twist.
This recipe has become my go to comfort food on chilly evenings it sneaks in extra vegetables without sacrificing flavor.
Ingredients
- Vegetables: 2 cups (about 250 g) butternut squash peeled and diced, 1 small carrot peeled and diced (optional for extra hidden veggie), 1 small onion finely chopped, 2 cloves garlic minced
- Pasta: 12 oz (340 g) elbow macaroni
- Dairy & Cheese: 2 cups (480 ml) whole milk, 1 cup (120 g) shredded sharp cheddar cheese, 1/2 cup (60 g) shredded mozzarella cheese, 2 tbsp cream cheese
- Pantry: 2 tbsp unsalted butter, 2 tbsp all purpose flour, 1/2 tsp salt or to taste, 1/4 tsp ground black pepper, 1/4 tsp ground nutmeg (optional), 1/2 tsp mustard powder (optional), 3 cups (720 ml) water or low sodium vegetable broth
Instructions
- Step 1:
- In a large pot melt the butter over medium heat Add onion and cook for 2 3 minutes until translucent Stir in garlic and cook for 1 minute
- Step 2:
- Add diced butternut squash and carrot Sauté for 3 4 minutes
- Step 3:
- Sprinkle flour over the vegetables stirring for 1 minute to form a roux
- Step 4:
- Slowly pour in milk and water (or broth) stirring constantly to avoid lumps
- Step 5:
- Add macaroni salt pepper nutmeg and mustard powder Stir well bring to a boil then reduce heat to a simmer Cover and cook for 10 12 minutes stirring occasionally until the pasta and vegetables are tender
- Step 6:
- Using an immersion blender (or transfer carefully to a blender) blend the mixture until completely smooth and creamy
- Step 7:
- Stir in cream cheese cheddar and mozzarella until melted and sauce is smooth Adjust seasoning if needed
- Step 8:
- Serve immediately garnished with extra cheese or fresh herbs if desired
Pin it My family gathers around this creamy dish every fall to share comforting moments and praise the hidden veggies.
Notes
For extra protein stir in cooked white beans or chopped spinach with the cheese Use gluten free pasta and flour for a gluten free version Try with smoked gouda or gruyère for a flavor twist Pairs well with a crisp green salad
Required Tools
Large pot Immersion blender or countertop blender Measuring cups and spoons Stirring spoon
Allergen Information
Contains Milk Wheat (gluten) Cheese (dairy) If using gluten free pasta and flour suitable for gluten free diets Always check ingredient labels for possible allergens
Pin it This butternut squash mac and cheese offers both comfort and nutrition perfect for any weeknight dinner.
Frequently Asked Questions
- → How do I get the sauce smooth and creamy?
Blend the cooked mixture with an immersion blender until fully smooth before adding the cheeses for a velvety texture.
- → Can I add extra vegetables?
Yes, small diced carrots or spinach work well to add nutrition without overpowering the sauce.
- → What can I substitute for butternut squash?
Butternut squash can be swapped with pumpkin or sweet potato for a similar creamy base and flavor.
- → Is it possible to make this gluten-free?
Use gluten-free pasta and substitute all-purpose flour with a gluten-free blend to maintain the sauce's thickness.
- → How to enhance the cheesy flavor?
Add sharper cheeses like smoked gouda or gruyère alongside cheddar for a richer taste.