One-Pot Butternut Squash Mac and Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Pasta: Stir in the elbow macaroni and bring the mixture back to a boil on the stovetop.
- 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.
- 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
