Save A creamy, comforting mac and cheese with sweet butternut squash blended into the sauce for extra nutrition perfect for picky eaters and busy weeknights.
This dish quickly became a family favorite especially when I needed something both nourishing and easy to prepare.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni or small pasta shells
- Vegetables: 2 cups (300 g) peeled, diced butternut squash 1 small carrot, peeled and chopped 1 small onion, diced 2 cloves garlic, minced
- Liquids: 3 cups (720 ml) low-sodium vegetable broth 1 cup (240 ml) milk (whole or 2% use unsweetened plant milk for vegan)
- Cheese & Dairy: 1 ½ cups (150 g) shredded sharp cheddar cheese ½ cup (50 g) grated Parmesan cheese 2 tbsp (30 g) cream cheese
- Seasonings: ½ tsp salt plus more to taste ¼ tsp ground black pepper ¼ tsp smoked paprika Pinch of ground nutmeg
- Optional Add-Ins: 1 cup (30 g) baby spinach, chopped ½ cup (60 g) frozen peas
Instructions
- Step 1:
- In a large pot or Dutch oven, combine butternut squash, carrot, onion, garlic, and vegetable broth. Bring to a boil over medium-high heat.
- Step 2:
- Reduce heat, cover, and simmer for 10–12 minutes until vegetables are very tender.
- Step 3:
- Use an immersion blender to puree the mixture until smooth (or carefully transfer to a blender, then return to the pot).
- Step 4:
- Stir in the milk and bring to a gentle simmer. Add uncooked pasta and stir well.
- Step 5:
- Cook uncovered, stirring often, for 8–10 minutes, or until pasta is al dente and most liquid is absorbed.
- Step 6:
- Lower the heat. Stir in cheddar, Parmesan, and cream cheese until melted and creamy.
- Step 7:
- Season with salt, pepper, smoked paprika, and nutmeg.
- Step 8:
- If using, stir in spinach and peas; cook 2–3 minutes until wilted and heated through.
- Step 9:
- Taste and adjust seasoning as needed. Serve hot.
Save This recipe brings back memories of cozy family dinners where everyone gathered around the table enjoying warm comfort food.
Preparation Time
15 minutes, ideal for quick weeknight meals.
Cooking Tips
Be sure not to overcook the pasta to keep it perfectly al dente.
Nutritional Information
Approximately 420 calories per serving with 15 g total fat, 58 g carbohydrates, and 17 g protein.
Save Enjoy the warm flavors and creamy texture that make this mac and cheese stand out.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, elbow macaroni or small shells work best as they hold the sauce well, but any small pasta will do.
- → How do I make this dairy-free?
Use plant-based milk and vegan cheese alternatives, and omit the cream cheese or substitute with vegan cream cheese.
- → What’s the best way to puree the vegetables?
An immersion blender is ideal for smooth sauce, but you can use a countertop blender carefully to prevent splashes.
- → Can I add extra vegetables?
Absolutely! Steamed broccoli or cooked chicken can be stirred in for more protein and texture.
- → How do I adjust seasoning to taste?
Taste after melting cheese and add more salt, pepper, or smoked paprika as preferred for balanced flavor.