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Creamy One-Pot Butternut Squash Mac and Cheese (Best Easy Recipe)

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This creamy one-pot butternut squash mac and cheese is a quick, comforting dish that blends roasted squash into a velvety cheese sauce. It’s a crowd-pleaser that’s perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 1 pound elbow macaroni (or any short pasta like cavatappi, shells, or rotini)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/4 cup reserved pasta water
  • 1/2 cup panko breadcrumbs (optional)
  • 1 tablespoon melted butter (optional)
  • Fresh thyme or sage leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until fork-tender and edges are caramelized.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta (do not rinse). Set aside.
  3. Transfer roasted squash to a blender. Add 1/2 cup reserved pasta water and blend until smooth. Set aside.
  4. In the same pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in milk and heavy cream, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
  5. Gradually add shredded cheddar and Parmesan cheese, stirring constantly in a figure-eight motion until fully melted. Stir in squash puree and nutmeg. Season with salt and pepper to taste.
  6. Add cooked pasta to the sauce and stir until coated. If sauce is too thick, add a splash of reserved pasta water to loosen.
  7. Optional: For crispy topping, preheat broiler. Transfer mac and cheese to a baking dish, sprinkle with panko mixed with melted butter, and broil 2-3 minutes until golden brown.
  8. Let mac and cheese rest for 5 minutes before serving. Garnish with fresh thyme or sage if desired.

Notes

Roast the squash instead of boiling to concentrate sweetness and avoid watery sauce. Always grate your own cheese for smooth melting. Cook pasta al dente to prevent mushiness. Season in layers for depth of flavor. Use a light hand with nutmeg.

Nutrition

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

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