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Creamy One-Pot Butternut Squash Mac and Cheese

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This creamy one-pot butternut squash mac and cheese is a quick, comforting weeknight dinner where roasted squash blends into a velvety cheese sauce without any heavy cream. It’s a lighter yet indulgent twist on a classic, ready in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 8 ounces elbow macaroni (about 2 cups)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1 cup vegetable broth
  • 8 ounces sharp cheddar cheese, freshly grated
  • 2 ounces cream cheese, softened
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground nutmeg
  • ¼ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • 2 tablespoons grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out seeds, and brush cut sides with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until fork-tender. Let cool for 5 minutes.
  2. While squash roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente, cooking 1 minute less than recommended. Reserve ½ cup pasta water, then drain pasta (do not rinse). Set aside.
  3. In the same pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in milk and vegetable broth, stirring to combine. Scrape roasted squash flesh from skin and add directly to the pot.
  4. Use an immersion blender to puree the squash into the milk mixture until completely smooth. Alternatively, carefully transfer to a blender, blend until smooth, and return to the pot.
  5. Reduce heat to low. Add cream cheese and stir until melted. Gradually add shredded cheddar cheese in handfuls, stirring constantly after each addition until fully melted. Stir in smoked paprika and nutmeg. Season with salt and pepper to taste.
  6. Add drained pasta to the sauce and stir until coated. If sauce is too thick, add a splash of reserved pasta water. Cook on low for 2 minutes, stirring occasionally.
  7. For optional crispy topping: Preheat broiler. Mix panko breadcrumbs with melted butter and Parmesan. Sprinkle over mac and cheese. Broil for 2-3 minutes until golden brown. Let rest for 5 minutes before serving.

Notes

Grate your own cheese for a smooth sauce. Do not skip roasting the squash—it concentrates sweetness. Keep heat low when adding cheese to prevent graininess. Let the dish rest for 5 minutes before serving for the perfect sauce consistency. The mac and cheese tastes even better on day two.

Nutrition

Keywords: butternut squash mac and cheese, one-pot mac and cheese, creamy mac and cheese, healthy mac and cheese, vegetarian mac and cheese, gluten-free mac and cheese, easy weeknight dinner

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