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Cozy Butternut Squash Mac and Cheese: Easy 30-Minute Dinner

butternut squash mac and cheese - featured image
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This butternut squash mac and cheese is creamy, comforting, and ready in just 30 minutes. The squash creates a velvety sauce that feels indulgent but is healthier than traditional mac and cheese.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 8 ounces elbow macaroni or cavatappi (about 2 cups)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1½ cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Optional: ¼ cup panko breadcrumbs mixed with 1 tablespoon melted butter for topping
  • Optional: Fresh thyme or parsley for garnish

Instructions

  1. In a medium saucepan, combine cubed butternut squash and 1½ cups whole milk. Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 8-10 minutes until squash is fork-tender.
  2. While squash simmers, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (cook 1 minute less than package suggests). Reserve ½ cup pasta water before draining. Drain pasta and set aside.
  3. Carefully transfer cooked squash and milk mixture to a blender. Add butter, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Blend on high until completely smooth, about 30-45 seconds. Adjust seasoning if needed.
  4. Return drained pasta to the large pot over low heat. Pour blended squash sauce over pasta and stir gently. Add shredded cheddar and mozzarella, stirring continuously until cheese is fully melted and sauce is smooth, about 2 minutes. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  5. Optional: For crispy topping, transfer mac and cheese to a small baking dish. Mix ¼ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over top. Broil on high for 2-3 minutes until golden brown. Let cool 2 minutes before serving.
  6. Serve immediately in bowls. Garnish with fresh thyme or parsley if desired.

Notes

Shred your own cheese from a block for the smoothest sauce—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Keep heat low when adding cheese to prevent graininess. The sauce will thicken as it cools, so err on the side of slightly looser. Leftovers keep in the refrigerator for up to 4 days; reheat with a splash of milk. This dish tastes even better the next day as flavors meld.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, 30 minute dinner, creamy mac and cheese, comfort food, vegetarian mac and cheese, healthy mac and cheese

Find it online: https://junomeals.com/cozy-butternut-squash-mac-and-cheese-easy-30-minute-dinner/