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Creamy Thermos Mac and Cheese Recipe with Hidden Butternut Squash

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A quick and easy mac and cheese recipe cooked in a thermos, featuring hidden butternut squash for added creaminess and nutrition. Perfect for a warm, comforting meal on the go.

Ingredients

Scale
  • 1 cup elbow macaroni (about 100g)
  • 1 cup peeled and diced butternut squash (fresh or frozen)
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • 1 cup milk (whole or 2%, or dairy-free like oat or almond milk)
  • 2 tablespoons unsalted butter (about 28g)
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon garlic powder (optional)
  • A pinch of nutmeg (optional)

Instructions

  1. Peel and dice 1 cup of butternut squash into small cubes. Heat a small skillet over medium heat, add the squash with a splash of water, cover, and steam until very tender (about 10-12 minutes). Drain any excess water carefully.
  2. Transfer the cooked squash to a blender or food processor. Add about 2 tablespoons of milk to help it blend smoothly. Puree until silky and creamy, then set aside.
  3. Bring 3 cups (720 ml) of salted water to a boil in a medium saucepan. Add 1 cup (100g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain the pasta, reserving ½ cup (120 ml) of pasta water for later use.
  4. In the same saucepan, melt 2 tablespoons (28g) unsalted butter over medium heat. Once melted, whisk in 1 tablespoon all-purpose flour and stir constantly for about 1-2 minutes to cook out the raw flour taste. The mixture should bubble gently without browning.
  5. Slowly whisk in 1 cup (240 ml) milk and ½ cup (120 ml) reserved pasta water. Stir continuously until the sauce thickens enough to coat the back of a spoon (about 3-4 minutes). Add salt (½ tsp), black pepper (¼ tsp), garlic powder (¼ tsp), and a pinch of nutmeg.
  6. Lower the heat and stir in 1 cup (100g) shredded sharp cheddar cheese until melted and smooth. Then fold in the pureed butternut squash, mixing well to combine. The sauce should be creamy and bright orange.
  7. Add the drained macaroni back into the saucepan, stirring gently to coat all the pasta evenly with the creamy squash-cheese sauce.
  8. Preheat your thermos by filling it with boiling water for 5 minutes, then empty. Quickly spoon the mac and cheese mixture into the warm thermos, seal tightly, and let it sit for at least 10 minutes before eating.

Notes

Cook pasta al dente as it will continue softening in the thermos. Puree squash very smooth for best texture. Preheat thermos to keep mac and cheese warm and creamy. Stir constantly when making the roux and sauce to avoid lumps. Let mac and cheese rest in thermos for at least 10 minutes before eating. Add extra milk or reserved pasta water if sauce is too thick before combining with pasta.

Nutrition

Keywords: mac and cheese, thermos recipe, butternut squash, creamy mac and cheese, easy mac and cheese, hidden veggies, comfort food, quick meal

Find it online: https://gleamgulp.com/creamy-thermos-mac-and-cheese-recipe-with-hidden-butternut-squash-easy-and-perfect/