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Creamy Butternut Squash Mac and Cheese

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: American

Description

This Creamy Butternut Squash Mac and Cheese is a healthier twist on a classic comfort food. Velvety butternut squash puree combines with sharp cheddar and Parmesan to create a luscious sauce that coats every bite of pasta. Perfect as a main dish or a hearty side, this recipe is family-friendly and packed with flavor.


Ingredients

Units Scale
  • 12 oz elbow macaroni or pasta of choice
  • 3 cups butternut squash, peeled and cubed
  • 1 cup milk (whole or plant-based)
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp Dijon mustard
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1/4 tsp smoked paprika (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Cook the butternut squash:
    • In a medium saucepan, bring water to a boil. Add the butternut squash cubes and cook for 10–12 minutes or until tender. Drain and set aside.
  3. Make the sauce:
    • In the same saucepan, heat butter and olive oil over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
    • Transfer the cooked squash and garlic to a blender or food processor. Add the milk and blend until smooth.
  4. Combine the cheese and squash:
    • Return the blended squash mixture to the saucepan over low heat. Stir in the cheddar cheese, Parmesan cheese, Dijon mustard, salt, pepper, and smoked paprika. Mix until the cheese is melted and the sauce is smooth.
  5. Combine pasta and sauce:
    • Add the cooked pasta to the sauce, stirring to coat evenly.
  6. Serve:
    • Transfer the mac and cheese to a serving dish. Garnish with fresh parsley and serve hot.

Notes

  • For extra flavor, top with toasted breadcrumbs or crumbled bacon before serving.
  • Use frozen or canned butternut squash for a quicker version.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk.