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Easy One-Pot Creamy Butternut Squash Mac and Cheese

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This creamy butternut squash mac and cheese is a one-pot wonder that combines roasted squash with sharp cheddar for a silky, comforting sauce. It’s quick, easy, and perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups cubed)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1½ cups sharp cheddar cheese, shredded
  • 1 cup whole milk
  • ½ cup chicken or vegetable broth (low-sodium)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for roasting squash)
  • Optional: ¼ cup panko breadcrumbs, 1 tablespoon melted butter, fresh parsley, paprika

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool 5 minutes.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain in a colander (do not rinse) and set aside.
  3. Transfer roasted squash to a blender. Add ½ cup of the milk and blend until completely smooth. Set aside.
  4. In the same pot used for pasta, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in onion powder and mustard powder. Slowly pour in remaining ½ cup milk and broth, whisking constantly.
  5. Pour squash puree into the pot and whisk until fully incorporated. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook for 2-3 minutes to thicken slightly.
  6. Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted before adding more. Season with salt and pepper to taste.
  7. Add cooked pasta to the pot and stir until every piece is coated. If sauce is too thick, add a splash of warm milk or broth. Cook for another minute until heated through. Serve immediately.
  8. Optional: For extra crunch, toast ¼ cup panko breadcrumbs in a small skillet with 1 tablespoon melted butter until golden brown. Sprinkle over mac and cheese along with fresh parsley or paprika.

Notes

For best results, grate your own cheese from a block to avoid anti-caking agents. Cook pasta al dente to prevent mushiness. Save some pasta water to adjust sauce consistency if needed. Let the dish rest for 60 seconds after combining to allow sauce to cling to pasta.

Nutrition

Keywords: butternut squash mac and cheese, one-pot mac and cheese, creamy mac and cheese, hidden vegetable mac and cheese, easy mac and cheese

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