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Easy 30-Minute Cheesy Butternut Squash Mac and Cheese

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A quick and creamy mac and cheese made with butternut squash for a silky, healthier sauce. Ready in 30 minutes with simple ingredients, this crowd-pleasing weeknight dinner is pure comfort food.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 cup milk (whole milk preferred, 2% works)
  • 2 tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon black pepper, freshly ground
  • ⅛ teaspoon nutmeg, freshly grated (optional)
  • ¼ cup panko breadcrumbs (optional, for topping)

Instructions

  1. Place cubed butternut squash in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 6-8 minutes until fork-tender. Let sit.
  2. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
  3. Add elbow macaroni and cook according to package directions (7-9 minutes for al dente). Drain well, do not rinse. Set aside.
  4. Transfer cooked squash to a blender or food processor. Add ¼ cup of the milk and blend until completely smooth.
  5. In the same pot used for pasta, melt butter over medium heat. Add garlic powder and onion powder, stirring for 30 seconds until fragrant.
  6. Pour in remaining ¾ cup milk and the squash puree, whisking until smooth.
  7. Reduce heat to low. Add shredded cheddar and mozzarella a handful at a time, stirring constantly until each addition is melted before adding more.
  8. Stir in Dijon mustard, salt, pepper, and nutmeg if using.
  9. Add drained pasta back into the pot with the cheese sauce. Stir gently until every piece is coated. If too thick, add a splash of milk or pasta water.
  10. Optional: For crispy topping, melt 1 tablespoon butter in a small skillet over medium heat. Add panko breadcrumbs and stir for 2-3 minutes until golden. Sprinkle over mac and cheese before serving.

Notes

Shred your own cheese for the smoothest sauce—pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Save some pasta water before draining to adjust sauce consistency. For best results, keep heat on low when making the cheese sauce to prevent separation. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Reheat with a splash of milk on the stovetop or in the microwave.

Nutrition

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

Find it online: https://gleamgulp.com/easy-30-minute-cheesy-butternut-squash-mac-and-cheese/