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Easy One Pot Butternut Squash Mac and Cheese Recipe

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This one-pot butternut squash mac and cheese is creamy, cheesy, and secretly packed with vegetables. It’s a quick and easy comfort food that comes together in about 35 minutes with minimal cleanup.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 2 cups elbow macaroni (about 8 oz)
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • ½ cup panko breadcrumbs (optional for topping)
  • 1 tablespoon melted butter (for breadcrumbs, optional)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes. You’ll need about 2 cups of cubes.
  2. Sauté the aromatics: In a large pot over medium heat, melt the butter. Add minced garlic and stir for about 30 seconds until fragrant, without browning.
  3. Build the base: Sprinkle the flour over the butter and garlic. Whisk constantly for about 1 minute until the mixture turns light golden and smells nutty.
  4. Add liquids and squash: Slowly pour in the milk while whisking, then add the broth. Bring to a gentle simmer. Add the cubed butternut squash, Dijon mustard, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir, reduce heat to medium-low, cover, and cook for about 10 minutes until squash is tender.
  5. Cook the pasta: Add the dry macaroni directly to the pot. Stir well. Increase heat to medium-high and bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for 8-10 minutes until pasta is al dente.
  6. Puree the sauce: Remove from heat. Use an immersion blender to puree the mixture until smooth. Alternatively, use a potato masher to mash the squash against the side of the pot.
  7. Add the cheese: Stir in the shredded cheddar cheese a handful at a time, letting each addition melt before adding the next. Taste and adjust salt and pepper.
  8. Optional crunchy topping: If desired, preheat broiler. Transfer mac and cheese to a baking dish. Toss breadcrumbs with melted butter and sprinkle on top. Broil for 2-3 minutes until golden brown. Let rest 2 minutes before serving.

Notes

Shred your own cheese for the smoothest sauce. The sauce will thicken as it sits; add a splash of milk when reheating. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend.

Nutrition

Keywords: butternut squash mac and cheese, one pot mac and cheese, easy mac and cheese, comfort food, fall recipe, vegetarian mac and cheese

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