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Easy Kid-Approved Butternut Squash Mac and Cheese

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This creamy, cheesy mac and cheese is secretly packed with butternut squash, making it a healthier, budget-friendly comfort food that kids and adults love. It comes together in under 45 minutes and is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • 1 pound (16 ounces) elbow macaroni or other small pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup butternut squash puree
  • 2 cups (8 ounces) sharp cheddar cheese, shredded
  • 1/2 cup (2 ounces) Parmesan cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat. Roast for 25-30 minutes until fork-tender and lightly browned.
  2. Transfer roasted squash to a food processor or blender. Blend until completely smooth, adding a tablespoon or two of water if needed. Set aside 1 cup of puree.
  3. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  4. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden.
  5. Slowly pour in milk while whisking constantly. Continue whisking until mixture thickens slightly, about 3-4 minutes.
  6. Reduce heat to low. Stir in butternut squash puree until combined. Gradually add shredded cheddar and Parmesan, stirring until melted and smooth.
  7. Stir in Dijon mustard, garlic powder, and nutmeg (if using). Season with salt and pepper to taste.
  8. Add cooked pasta to the sauce and stir until evenly coated. Serve immediately, or pour into a baking dish, top with buttered breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a crispy top.

Notes

For the smoothest sauce, shred cheese from a block rather than using pre-shredded. Taste the sauce before adding pasta to adjust seasoning. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, kid-friendly, easy weeknight dinner, hidden vegetable, comfort food, budget-friendly

Find it online: https://tablemira.com/easy-kid-approved-butternut-squash-mac-and-cheese/