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Creamy One-Pot Butternut Squash Mac & Cheese

one-pot butternut squash mac cheese - featured image
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A comforting, creamy mac & cheese made in one pot with roasted butternut squash blended into the cheese sauce for natural sweetness and velvety texture. Ready in under 30 minutes, perfect for cozy dinners with minimal cleanup.

Ingredients

Scale
  • 12 oz elbow macaroni
  • 2 cups peeled and diced butternut squash (about 1 small squash), roasted
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • 1 cup shredded Gruyère cheese (4 oz)
  • 2 cups whole milk (use dairy-free milk if needed)
  • 2 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional but recommended)
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and diced butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized. Let cool slightly.
  2. Puree the roasted squash using an immersion blender or regular blender until smooth. Add a splash of milk if needed to help blend. Set aside.
  3. In a large heavy-bottomed pot, melt butter over medium heat. Stir in flour to form a roux and cook for 1-2 minutes, stirring constantly to avoid lumps.
  4. Slowly whisk in milk and vegetable broth over medium-low heat. Continue whisking until mixture thickens and bubbles gently, about 5 minutes.
  5. Stir in garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper. Fold in pureed butternut squash until sauce is creamy and uniform.
  6. Add uncooked elbow macaroni directly into the pot. Stir to combine, cover, and simmer gently for 10-12 minutes, stirring occasionally to prevent sticking.
  7. Once pasta is tender and most liquid absorbed, remove from heat. Stir in shredded sharp cheddar and Gruyère cheese until melted and gooey. Add a splash of milk if sauce is too thick.
  8. Taste and adjust seasoning as needed. Sprinkle grated Parmesan on top if desired. Serve hot, straight from the pot.

Notes

Roast the butternut squash well to bring out natural sweetness. Use a heavy pot to avoid scorching. Stir constantly when making the roux to prevent lumps. Stir pasta regularly while cooking to prevent sticking. Add cheese off heat to avoid graininess. Adjust seasoning gradually. If sauce thickens too much before pasta is done, add more broth or milk.

Nutrition

Keywords: butternut squash, mac and cheese, one-pot, creamy, easy dinner, comfort food, roasted squash, cheesy pasta

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