Print

One-Pot Kid-Approved Butternut Squash Mac and Cheese

one-pot butternut squash mac and cheese - featured image
Print Recipe

This one-pot butternut squash mac and cheese is a creamy, cheesy, and secretly healthy comfort food that even picky eaters will love. It’s made in a single pot for easy cleanup and is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs / 900g-1.4kg), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 cup (240ml) whole milk
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional but recommended)
  • 8 ounces (225g) elbow macaroni or any small pasta shape
  • 1/4 cup (30g) panko breadcrumbs (optional)
  • 1 tablespoon melted butter (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Prep the Squash: Using a sharp vegetable peeler, remove the tough outer skin from the butternut squash. Cut the squash in half lengthwise and scoop out the seeds and stringy bits. Cut the flesh into 1-inch cubes.
  2. Sauté the Aromatics: Place a large pot over medium heat and add 2 tablespoons of butter. Once melted, add the finely diced onion and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Simmer the Squash: Add the cubed butternut squash, 2 cups of broth, and 1 cup of milk to the pot. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until the squash is fork-tender.
  4. Mash the Squash: Turn off the heat. Using a potato masher or fork, mash the squash in the pot until mostly smooth. The mixture will be thin and soupy.
  5. Cook the Pasta: Turn the heat back to medium-high. Add the elbow macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender. If the sauce becomes too thick, add a splash more milk or broth.
  6. Cheese It Up: Remove the pot from the heat. Add the shredded cheddar, grated Parmesan, and optional nutmeg. Stir vigorously until the cheese is completely melted and the sauce is smooth. Taste and adjust salt and pepper as needed.
  7. Optional Crispy Topping: If desired, preheat the oven’s broiler. In a small bowl, toss the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle over the mac and cheese. Place the pot under the broiler for 2-3 minutes until golden brown. Garnish with fresh parsley before serving.

Notes

For the creamiest sauce, always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. The nutmeg is optional but adds a warm, cozy flavor that complements the squash and cheese. If the sauce becomes too thick after cooking, stir in a splash of milk or broth. Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, one-pot mac and cheese, kid-friendly mac and cheese, healthy mac and cheese, easy mac and cheese, vegetarian mac and cheese

Find it online: https://prismtaste.com/one-pot-kid-approved-butternut-squash-mac-and-cheese/