Creamy Butternut Squash Mac and Cheese: The Easiest Recipe for Hidden Veggies

This incredibly easy and irresistibly creamy butternut squash mac and cheese is a game-changer for weeknight dinners. Utilizing convenient frozen butternut squash and rich sharp cheddar cheese, it transforms a classic comfort food into a surprisingly nutritious meal. Get ready for a delicious, hassle-free dinner that cleverly incorporates extra veggies, pleasing even the pickiest eaters!

As a parent, the quest to get more vegetables into my children’s diet is a never-ending mission. While my boys happily munch on fruit, convincing them to embrace their greens (or any other color veggie, for that matter!) can often feel like an uphill battle. One evening, staring into my freezer, a bag of butternut squash cubes sparked an idea. Could I transform this humble winter squash into something my kids would not only eat but actually love?

The answer was a resounding yes! That night, I experimented with creating a butternut squash mac and cheese, blending the sweet, earthy squash seamlessly into a creamy cheese sauce. My kids devoured it with an enthusiasm I rarely see for anything green. After a few tweaks to perfect the flavor, simplify the process, and ensure it was achievable on the busiest weeknights, I knew I had a winner. This recipe effortlessly ticks all the boxes: it’s bursting with flavor, incredibly easy to make, and has proudly earned a permanent spot in our family’s dinner rotation.

Why Butternut Squash is Your Secret Weapon for Mac and Cheese

Butternut squash isn’t just a delicious fall vegetable; it’s a nutritional powerhouse and a fantastic ingredient for hiding veggies. Its naturally sweet and mild flavor profile blends beautifully into cheese sauces, adding a gorgeous golden hue and an extra layer of creaminess without an overpowering “vegetable” taste. It’s rich in vitamins A and C, fiber, and potassium, making this mac and cheese a more wholesome alternative to the traditional version.

The beauty of using butternut squash in mac and cheese lies in its versatility. When cooked, it becomes incredibly tender and easy to puree, transforming into a silky-smooth base that kids (and adults!) won’t suspect is packed with vegetables. It’s the ultimate stealth ingredient, making it easier than ever to boost the nutrient content of a beloved comfort food.

How to Make Easy Butternut Squash Mac and Cheese: A Step-by-Step Guide

This recipe is designed for maximum ease without sacrificing flavor. Follow these simple steps for a truly comforting and healthy-ish meal:

Step 1: Prepare the Butternut Squash. If using steam-in-bag frozen butternut squash, simply follow the package directions to cook it in the microwave. This usually takes just a few minutes until the squash is fork-tender. If you opt for fresh butternut squash, peel it, scoop out the seeds, chop it into 1-inch cubes, and then steam or roast until very soft. The goal is a texture that can be easily blended into a smooth puree.

Step 2: Create the Creamy Butternut Squash Cheese Sauce. This is where the magic happens! In a high-speed blender or food processor, combine 1 cup of the hot, steamed butternut squash, milk, butter, your freshly grated sharp cheddar cheese, and garlic powder. Blend on high until the mixture is completely smooth and velvety. You want absolutely no chunks of squash remaining.

Step 3: Cook the Macaroni Noodles. Bring a large pot of salted water to a rolling boil. Add your elbow macaroni noodles and cook according to the package instructions until they are al dente. This means they should be tender but still have a slight bite to them. Avoid overcooking, as they will soften further when mixed with the hot sauce.

Step 4: Combine and Serve. Once the noodles are cooked and drained (reserve a little pasta water if you like for thinning, though usually not needed here), return them to the pot or a large mixing bowl. Pour the warm butternut squash cheese sauce over the noodles. Stir gently but thoroughly until every noodle is evenly coated in the rich, creamy sauce. Taste and adjust the salt as needed. Serve immediately for the best texture and flavor!

Tips for the Best Butternut Squash Mac and Cheese Every Time

While the recipe is straightforward, a few expert tips can elevate your butternut squash mac and cheese from good to absolutely amazing:

• Don’t Skimp on Freshly Grated Cheese: We’ve said it before, but it bears repeating! Freshly grated cheese melts smoother and provides a superior flavor compared to pre-shredded options.
• Ensure Squash is Piping Hot: Blending the squash while it’s hot is the secret to a perfectly smooth, lump-free sauce where the cheese and butter melt effortlessly.
• Cook Pasta to Al Dente: Slightly undercooked pasta will continue to cook in the hot sauce, preventing it from becoming mushy. Nobody likes mushy mac and cheese!
• Taste and Adjust Seasoning: The amount of salt needed can vary based on your cheese and personal preference. Always taste the sauce before mixing with the pasta and again after combining, adding more salt if necessary.
• Experiment with Spices: For an adult palate, consider adding a pinch of nutmeg, a dash of white pepper, or even a tiny amount of cayenne for a subtle kick. Fresh thyme or sage can also complement the butternut squash beautifully.
• Add a Crunchy Topping: For an extra layer of texture, consider baking the mac and cheese briefly with a topping. Toss panko breadcrumbs with a little melted butter and sprinkle over the top before baking at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.

Why This Recipe is a Weeknight Winner

This butternut squash mac and cheese isn’t just delicious; it’s practically designed for busy weeknights:

• Speed and Simplicity: By using frozen, pre-cut butternut squash, you eliminate the most time-consuming steps of peeling and chopping. The sauce comes together in minutes in a blender.
• Minimal Cleanup: With just one pot for pasta and a blender for the sauce, cleanup is remarkably quick and easy.
• Nutritious & Delicious: It’s a fantastic way to sneak in a serving of vegetables without anyone noticing. The sweet, creamy squash enhances the flavor, making it incredibly appealing.
• Kid-Friendly Approval: My own kids, notorious for their veggie aversion, absolutely adore this dish. It’s a testament to its comforting flavor and smooth texture.

Storage and Reheating Instructions

Leftovers of this butternut squash mac and cheese are still delicious! Store any extra mac and cheese in an airtight container in the refrigerator for up to 3-4 days. When reheating, the sauce might thicken considerably. To bring it back to its creamy glory, reheat gently on the stovetop or in the microwave, adding a splash of milk (or even vegetable broth) as needed to achieve the desired consistency. Stir frequently until heated through.

Final Thoughts: A New Family Favorite Awaits!

This butternut squash mac and cheese has truly become a staple in our home. The initial verdict from the entire family was overwhelmingly positive, and it continues to be a requested meal. My primary focus in developing this recipe was to cater to a kid-friendly palate, which is why I kept the spices minimal. However, the beauty of this dish is how easily you can customize it to your own preferences – feel free to get creative with additional seasonings or a blend of cheeses!

So, the next time you find yourself at the grocery store, grab a bag of frozen butternut squash. Give this recipe a try, and prepare to be amazed at how effortlessly you can serve up a nutritious, delicious, and incredibly satisfying meal that everyone will love. I’d love to hear how it turns out for you!

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Butternut Squash Mac and Cheese

By:

Joy Shull

This easy butternut squash mac and cheese is made using frozen butternut squash cubes and sharp cheddar cheese.

Prep:

5
minutes

mins

Cook:

15
minutes

mins

Servings:
4

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Ingredients

• 
  ▢
  
  
  1
  cup
  steam in bag butternut squash

• 
  ▢
  
  
  ½
  cup
  milk

• 
  ▢
  
  
  1
  tablespoon
  butter

• 
  ▢
  
  
  1 ½
  cups
  sharp cheddar cheese,
  freshly grated

• 
  ▢
  
  
  ⅛
  teaspoon
  garlic powder

• 
  ▢
  
  
  8
  oz
  dry macaroni noodles

• 
  ▢
  
  
  Salt,
  to taste

Instructions

• Cook the steam in bag butternut squash in the microwave according to the directions on the package until very tender.
• In a blender or food processor, blend together 1 cup of the hot steamed butternut squash, milk, butter, freshly grated cheese, and garlic powder until completely smooth and creamy.*
• Cook the macaroni noodles to al dente according to the package instructions. Drain well.
• Once the noodles are done, combine them with the butternut squash sauce in a large pot or bowl. Stir thoroughly, then salt to taste and serve immediately.

Notes

* Please note that the sauce blends best while the butternut squash is still hot, as it helps melt the cheese and butter for a silky-smooth consistency.

Nutrition

Calories:
322
kcal

,

Carbohydrates:
24
g

,

Protein:
15
g

,

Fat:
19
g

,

Saturated Fat:
11
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
4
g

,

Trans Fat:
0.1
g

,

Cholesterol:
54
mg

,

Sodium:
313
mg

,

Potassium:
228
mg

,

Fiber:
2
g

,

Sugar:
3
g

,

Vitamin A:
4282
IU

,

Vitamin C:
7
mg

,

Calcium:
359
mg

,

Iron:
1
mg

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