One-Pot Butternut Squash Mac & Cheese. Creamy Fall Comfort Food

Enjoy creamy One-Pot Butternut Squash Mac & Cheese made with tender pasta, cheddar, and roasted squash. A cozy, flavorful twist on classic mac and cheese — perfect for fall dinners.

One-Pot Butternut Squash Mac & Cheese

Description

This One-Pot Butternut Squash Mac & Cheese is rich, creamy, and perfectly cozy. The roasted squash adds natural sweetness and silky texture, making it a lighter yet flavorful twist on the classic. It’s easy to make, family-friendly, and perfect for chilly nights when you crave something warm and comforting. For more cozy comfort, try our Creamy Baked Mac & Cheese or serve it with Garlic Herb Pull-Apart Bread and Honey Garlic Chicken.

Ingredients

• 3 cups peeled and cubed butternut squash

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 3 cups elbow macaroni (or any small pasta)

• 2 cups vegetable broth (or chicken broth)

• 1 ½ cups milk

• 2 cups shredded sharp cheddar cheese

• ½ cup grated Parmesan cheese

• 1 tablespoon butter

• ½ teaspoon garlic powder

• ¼ teaspoon paprika (optional)

• Fresh parsley for garnish

Instructions

1. Roast the squash: Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and golden.

2. Blend the sauce: Add roasted squash, milk, garlic powder, and paprika to a blender. Blend until smooth and creamy. (You can add a splash of broth if it’s too thick.)

3. Cook the pasta: In a large pot, add pasta and vegetable broth. Bring to a boil and cook until pasta is al dente and most of the liquid is absorbed — about 8–10 minutes.

4. Combine: Pour the butternut squash mixture into the pot with the pasta. Stir in butter, cheddar, and Parmesan until melted and creamy. Add more milk if needed for the desired consistency.

5. Season and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm.

Tips & Variations

• Use Gruyère or fontina cheese for a rich, nutty flavor.

• Add a pinch of nutmeg or cayenne for depth.

• For a baked version, transfer to a casserole dish, top with breadcrumbs, and broil until golden.

• Great for sneaking in veggies — kids won’t even notice the squash!

One-Pot Butternut Squash Mac & Cheese — FAQ

Q: Can I use frozen butternut squash? Yes! Frozen butternut squash works perfectly and cooks even faster. Just add it straight to the pot — no thawing needed.

Q: Can I make this with a different pasta shape? Absolutely. Short pasta like shells, penne, or rotini all work well. Cooking time may vary slightly.

Q: How can I make the sauce extra creamy? Add a splash of heavy cream or an extra handful of shredded cheese at the end and stir until melted.

Q: Can I make this dairy-free? Yes — use dairy-free cheese and a milk alternative like oat or almond milk. The sauce will still be creamy.

Q: How do I store leftovers? Store in an airtight container for up to 3–4 days. Add a splash of milk when reheating to loosen the sauce.