One-Pot Butternut Squash Mac and Cheese Recipe

Introduction

This One-Pot Butternut Squash Mac and Cheese is a creamy, comforting twist on a classic favorite. Combining the natural sweetness of butternut squash with sharp cheddar, this recipe is both nourishing and easy to prepare with minimal cleanup.

Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• 2 cups butternut squash, peeled and cubed
• 4 cups chicken broth (or water)
• 8 ounces elbow macaroni
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/4 teaspoon ground nutmeg
• Kosher salt, to taste
• Ground black pepper, to taste

Instructions

1. Step 1: Heat the butter in a large, shallow pan over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Step 2: Add the butternut squash and chicken broth (or water). Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the squash is tender, about 15 minutes.
3. Step 3: Use an immersion blender to puree the mixture until smooth. If using a regular blender, carefully transfer the mixture in batches, blend until smooth, and return it to the pan.
4. Step 4: Add the elbow macaroni to the pureed squash mixture and bring to a boil again.
5. Step 5: Once boiling, reduce the heat to a low simmer and stir in the milk. Continue cooking, stirring occasionally, until the noodles are almost al dente and most of the liquid is absorbed, about 15 minutes.
6. Step 6: Remove the pan from heat and stir in the shredded cheddar cheese, ground nutmeg, salt, and black pepper until the cheese is fully melted and the sauce is creamy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a pinch of cayenne or smoked paprika for a subtle spicy kick.
• Use sharp cheddar for a more intense flavor or mix in some Gruyère for creaminess.
• If you don’t have an immersion blender, a regular blender works well but be careful when handling hot liquids.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Adjust cooking time as needed until the squash is tender before pureeing.

Is this recipe gluten-free?

Traditional elbow macaroni contains gluten, but you can substitute gluten-free pasta to make the dish gluten-free.

One-Pot Butternut Squash Mac and Cheese Recipe

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★★★★★

4.5 from 138 reviews

A creamy and comforting one-pot butternut squash mac and cheese, blending the natural sweetness of roasted squash with sharp cheddar cheese for a delicious twist on classic mac and cheese. This recipe uses stovetop cooking and an immersion blender to create a smooth, velvety sauce perfect for a quick and hearty meal.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Dairy

• 2 tablespoons butter
• 1 small yellow onion, chopped
• 2 cups peeled and cubed butternut squash
• 2 cups cheddar cheese, shredded
• 1 cup milk

Pantry

• 2 cups chicken broth (or water)
• 2 cups elbow macaroni
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper

Instructions

1. Sauté Onions: Heat butter in a large shallow pan over medium-high heat. Add chopped onion and cook until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
2. Cook Butternut Squash: Add the cubed butternut squash and chicken broth (or water) to the pan. Bring to a boil, then reduce heat to low. Cover the pan and let the squash simmer until it is soft, about 15 minutes.
3. Puree Squash Mixture: Use an immersion blender directly in the pan to puree the squash and broth until smooth. Alternatively, transfer to a regular blender and blend, then return the smooth puree back to the pan.
4. Add Pasta: Stir in the elbow macaroni and bring the mixture back to a boil on the stovetop.
5. Simmer Pasta: Once boiling, reduce heat to low and add milk. Continue cooking on low, stirring occasionally, until the pasta is almost al dente and most of the liquid has been absorbed, about 15 minutes.
6. Finish with Cheese and Spices: Remove the pan from heat. Stir in the shredded cheddar cheese, ground nutmeg, kosher salt, and black pepper until the cheese has fully melted and the sauce is creamy and well combined.

Notes

• Using chicken broth adds depth of flavor, but water can be substituted for a milder taste or vegetarian option.
• An immersion blender makes pureeing the squash easier and keeps it all in one pot, reducing cleanup.
• Adjust salt and pepper to your taste at the end to prevent over-seasoning.
• For a vegan version, substitute dairy cheese and butter with plant-based alternatives and use vegetable broth.
• Make sure to stir frequently while simmering pasta to prevent sticking.

Keywords: butternut squash mac and cheese, one pot mac and cheese, creamy mac and cheese, easy fall recipes, stovetop mac and cheese