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