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Easy One-Pot Butternut Squash Mac and Cheese

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This creamy, velvety mac and cheese gets a healthy twist from roasted butternut squash blended into the cheese sauce. It’s a one-pot wonder that’s ready in under 30 minutes and packed with flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 8 ounces elbow macaroni (about 2 cups)
  • 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups)
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 cup low-sodium chicken or vegetable broth
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine sea salt, plus more for pasta water
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • Optional: ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter for topping

Instructions

  1. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. In a large pot or Dutch oven, combine the cubed squash with 1 cup of broth. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 12-15 minutes until the squash is tender and the liquid has mostly evaporated.
  3. While the squash simmers, bring a separate pot of salted water to a boil. Cook the macaroni according to package directions until al dente (7-9 minutes). Drain well (do not rinse) and set aside.
  4. Remove the pot from heat. Add the butter, minced garlic, Dijon mustard, salt, pepper, and nutmeg to the cooked squash. Using an immersion blender, blend until completely smooth. (Alternatively, transfer to a regular blender and blend in batches.)
  5. Return the pot to medium-low heat. Pour in the milk and stir until combined. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted (about 3-4 minutes total).
  6. Add the cooked pasta to the pot and stir gently until every piece is coated in the cheese sauce. If the sauce is too thick, add a splash of warm milk or pasta water. If too thin, let it simmer for another minute or two.
  7. Optional: For a crispy topping, transfer the mac and cheese to a baking dish. Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the top. Broil on high for 2-3 minutes until golden brown.
  8. Let the mac and cheese rest for 2-3 minutes before serving. Serve warm, garnished with fresh cracked pepper or fresh sage if desired.

Notes

For deeper flavor, roast the cubed squash at 400°F for 25-30 minutes instead of simmering. Let shredded cheese come to room temperature for smoother melting. Don’t skip the mustard and nutmeg—they enhance the cheese flavor without being noticeable. Save pasta water to thin the sauce if needed. This dish tastes even better the next day.

Nutrition

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

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