One-Pot Butternut Squash Mac and Cheese Recipe

Introduction

This One-Pot Butternut Squash Mac and Cheese combines creamy, cheesy indulgence with the natural sweetness of squash. It’s a comforting, easy-to-make dish perfect for busy weeknights or cozy dinners.

Ingredients

• 2 tablespoons butter
• 1 cup diced butternut squash
• 1 cup shredded cheddar cheese
• 2 cups chicken broth (or water)
• 1 cup elbow macaroni
• 1 teaspoon kosher salt
• 1 cup milk
• ½ teaspoon ground nutmeg
• 1 small yellow onion, diced
• ½ teaspoon ground black pepper

Instructions

1. Step 1: Heat the butter in a large, shallow pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Step 2: Add the diced butternut squash and the chicken broth (or water). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the squash is tender, approximately 15 minutes.
3. Step 3: Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender, puree until smooth, and return it to the pan.
4. Step 4: Add the elbow macaroni to the pan and bring the mixture back to a boil.
5. Step 5: Once boiling, reduce the heat to low. Stir in the milk and continue cooking over low heat, stirring occasionally, until the noodles are almost al dente and most of the liquid has been absorbed, about 15 minutes.
6. Step 6: Remove the pan from heat. Stir in the shredded cheddar cheese, ground nutmeg, kosher salt, and black pepper until the cheese melts and the sauce is smooth and creamy.

Tips & Variations

• For a vegan version, use plant-based milk, vegan butter, and vegan cheddar cheese.
• Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
• If butternut squash isn’t available, sweet potato can be a great substitute for similar sweetness and creaminess.
• Use low-sodium broth if you want to control the salt level more precisely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish dairy-free?

Yes, substitute the butter, milk, and cheese with dairy-free alternatives like vegan margarine, almond or oat milk, and vegan cheese.

How can I prevent the mac and cheese from sticking to the pan?

Stir frequently while cooking, especially as the noodles soften and absorb liquid. Also, using a non-stick or heavy-bottomed pan helps distribute heat evenly and reduces sticking.

One-Pot Butternut Squash Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This creamy, comforting One-Pot Butternut Squash Mac and Cheese combines the sweet, velvety texture of pureed butternut squash with sharp cheddar cheese and tender elbow macaroni for a wholesome twist on classic mac and cheese. Prepared entirely on the stovetop, it is an easy-to-make dish perfect for cozy dinners and weeknight meals.

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

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 cup diced yellow onion
• 2 cups peeled and diced butternut squash

Dairy & Cheese

• 2 tablespoons unsalted butter
• 2 cups shredded cheddar cheese
• 1 cup milk (whole or 2%)

Pantry & Spices

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

Instructions

1. Sauté Onion: Heat the butter in a large, shallow pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onions turn translucent and soft, about 5 minutes.
2. Cook Butternut Squash: Add the diced butternut squash and chicken broth to the pan. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer until the squash is tender, about 15 minutes.
3. Puree Squash Mixture: Remove the pan from heat. Using an immersion blender, puree the squash and broth mixture until smooth. If using a regular blender, carefully transfer the mixture, puree until smooth, then return it to the pan.
4. Add Pasta: Stir in the elbow macaroni and bring the mixture back to a boil over medium heat.
5. Simmer Pasta: Once boiling, reduce the heat to low to maintain a gentle simmer. Add the milk, stirring occasionally, and cook until the noodles are almost al dente and most of the liquid is absorbed, about 15 minutes.
6. Finish and Season: Remove the pan from heat. Stir in the shredded cheddar cheese, ground nutmeg, kosher salt, and black pepper until the cheese is fully melted and the mixture is creamy.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• If you prefer a richer texture, use whole milk or add a splash of cream.
• Adjust seasoning to taste, adding more salt or pepper as preferred.
• You can use other pasta shapes, but cooking times may vary slightly.
• Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop with a splash of milk.

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