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Creamy One Pot Butternut Squash Mac and Cheese (Easy Recipe)

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This creamy one-pot mac and cheese features a velvety butternut squash sauce that’s both rich and light, with sharp cheddar and nutty Gruyère for deep flavor. It’s a crowd-pleasing comfort dish that comes together in one pot with minimal cleanup.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon ground nutmeg
  • 12 ounces short pasta (cavatappi, elbow macaroni, rotini, or shells)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • 2 tablespoons butter, melted (optional, for topping)
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes until fork-tender.
  2. Let the squash cool for about 5 minutes, then scoop the flesh out of the skins and transfer to a bowl or Dutch oven.
  3. Puree the squash until completely smooth using an immersion blender or regular blender. If using a regular blender, add about 1/2 cup vegetable broth and vent the lid to release steam. Set aside.
  4. In a large Dutch oven or pot, combine the remaining vegetable broth, milk, minced garlic, onion powder, smoked paprika, and nutmeg. Whisk in the squash puree until fully incorporated. Bring to a gentle simmer over medium heat.
  5. Add the pasta, stirring to ensure it’s submerged. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring every 3 to 4 minutes to prevent sticking.
  6. Test the pasta for doneness at the 10-minute mark. It should be al dente. If the sauce is too thick, add a splash of warm milk or broth.
  7. Remove the pot from the heat. Gradually add the grated cheddar and Gruyère, a handful at a time, stirring constantly until each addition is fully melted. Then stir in the grated Parmesan.
  8. Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne if desired.
  9. Optional: For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with panko mixed with melted butter, and broil for 2 to 3 minutes until golden brown.
  10. Let the mac and cheese rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

Don’t skip the nutmeg—it enhances the cheesiness. Always grate your own cheese for a smooth sauce. Keep the heat gentle when melting cheese to avoid graininess. Stir frequently while pasta cooks to prevent sticking. You can roast and puree the squash up to 2 days ahead for quicker assembly.

Nutrition

Keywords: butternut squash mac and cheese, one pot mac and cheese, creamy mac and cheese, easy mac and cheese, vegetarian mac and cheese, comfort food, fall recipe

Find it online: https://lolaspoon.com/creamy-one-pot-butternut-squash-mac-and-cheese-easy-recipe/