Print

Easy 30-Minute Butternut Squash Mac and Cheese

butternut squash mac and cheese - featured image
Print Recipe

A quick and creamy butternut squash mac and cheese that comes together in just 30 minutes. Perfect for busy weeknights or potlucks, this recipe uses a clever microwave shortcut to create a velvety, comforting dish that everyone will love.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 small squash or pre-cut)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 ½ cups sharp cheddar cheese, freshly shredded
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup low-sodium chicken or vegetable broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • ¼ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • Pinch of nutmeg (optional)

Instructions

  1. Cook the Squash: Place cubed butternut squash in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 5-7 minutes until fork-tender. Drain any excess water.
  2. Boil the Pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (7-9 minutes). Reserve ½ cup of pasta water, then drain the pasta and set aside.
  3. Blend the Squash: Transfer cooked squash to a blender or use an immersion blender. Add ½ cup of broth and blend until completely smooth. Set aside.
  4. Make the Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute, whisking constantly, until the mixture is toasty and thick.
  5. Build the Sauce: Slowly pour in 1 cup of milk while whisking constantly. Continue whisking until the mixture thickens, about 2-3 minutes. Then whisk in the squash puree until fully combined.
  6. Add the Cheese: Reduce heat to low. Gradually add the shredded cheddar cheese, stirring until each addition is melted before adding the next. Stir in garlic powder, onion powder, nutmeg (if using), salt, and pepper. Taste and adjust seasoning.
  7. Combine: Add the drained pasta to the sauce and stir until well coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  8. Optional Topping: If desired, transfer mac and cheese to a baking dish. Mix panko breadcrumbs with melted butter and sprinkle on top. Broil on high for 1-2 minutes until golden brown.
  9. Rest and Serve: Let the mac and cheese sit for 2-3 minutes before serving. Serve hot.

Notes

For best results, grate your own cheese from a block to avoid graininess. Reserve pasta water to adjust sauce consistency. The optional breadcrumb topping adds a nice crunch. This recipe can be made gluten-free by using gluten-free pasta and flour.

Nutrition

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

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