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Creamy One Pot Butternut Squash Mac and Cheese (Easy & Healthy)

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This creamy one pot butternut squash mac and cheese is a quick, easy, and healthy twist on a classic comfort food. The squash creates a velvety sauce without heavy cream, and everything cooks in a single pot for minimal cleanup.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about ½-inch cubes)
  • 8 ounces elbow macaroni (about 2 cups)
  • 2 cups vegetable broth (low-sodium)
  • 1 cup whole milk
  • 1 ½ cups sharp cheddar cheese, freshly shredded
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional: panko breadcrumbs, fresh thyme, smoked paprika for topping

Instructions

  1. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes. You should have about 2 cups.
  2. Place cubed squash, dry macaroni, and vegetable broth in a large pot. Bring to a boil over medium-high heat.
  3. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring once or twice, until pasta is al dente and squash is fork-tender.
  4. Remove pot from heat. Use an immersion blender to puree the mixture right in the pot until completely smooth (30-45 seconds). If using a regular blender, carefully blend in batches.
  5. Return pot to low heat. Stir in milk, Dijon mustard, garlic powder, onion powder, and a pinch of salt. Warm through for about 1 minute.
  6. Gradually add shredded cheddar and grated Parmesan, stirring constantly, until cheese is fully melted and sauce is smooth (about 2 minutes).
  7. Stir in butter until melted. Taste and adjust salt and pepper as needed.
  8. Let mac and cheese rest off the heat for 2-3 minutes before serving. Sauce will thicken as it sits.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Use low heat when melting cheese to prevent graininess. The sauce will thicken as it sits; add a splash of milk when reheating. This recipe is vegetarian as written; for gluten-free, use gluten-free pasta. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, one pot mac and cheese, healthy mac and cheese, easy mac and cheese, vegetarian mac and cheese, creamy mac and cheese

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