Save A creamy, comforting mac and cheese featuring nutritious butternut squash blended into a smooth sauce—perfect for sneaking extra veggies into a family favorite.
This recipe transforms a classic mac and cheese into a hidden veggie delight that my family can't get enough of.
Ingredients
- Pasta: 300 g (about 3 cups) elbow macaroni or small pasta shells, 1.2 liters (5 cups) water or low-sodium vegetable broth
- Vegetables: 400 g (about 2 ½ cups) butternut squash peeled and cubed, 1 small onion diced, 2 cloves garlic minced
- Dairy & Cheese: 180 ml (¾ cup) whole milk (or unsweetened non-dairy milk), 120 g (1 cup) sharp cheddar cheese grated, 60 g (½ cup) mozzarella cheese grated, 2 tbsp cream cheese
- Seasonings: 1 tsp Dijon mustard, ½ tsp smoked paprika, ¼ tsp ground nutmeg, ½ tsp salt or to taste, ¼ tsp black pepper
- Optional Toppings: 2 tbsp fresh chives or parsley chopped, 30 g (¼ cup) grated parmesan
Instructions
- Step 1:
- In a large pot combine the butternut squash, onion, garlic, pasta, and water or broth. Bring to a boil over medium-high heat.
- Step 2:
- Reduce heat to medium. Simmer uncovered, stirring occasionally, until pasta and squash are tender and most of the liquid is absorbed, about 12 15 minutes.
- Step 3:
- Remove from heat. Use an immersion blender (or transfer to a blender in batches) to blend the mixture until smooth and creamy.
- Step 4:
- Return the pot to low heat. Stir in milk, cheddar, mozzarella, cream cheese, Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Mix until the cheeses are fully melted and the sauce is silky, about 2 3 minutes.
- Step 5:
- Taste and adjust seasoning as desired.
- Step 6:
- Serve hot, garnished with chopped chives or parsley and a sprinkle of parmesan if desired.
Save My family loves gathering around this dish especially on chilly nights, creating warm memories over every creamy bite.
Notes
Substitute sweet potato for butternut squash for a different flavor. For extra protein, stir in cooked lentils or shredded rotisserie chicken if not vegetarian.
Required Tools
Large pot, immersion blender or standard blender, wooden spoon, measuring cups and spoons, knife and cutting board.
Nutritional Information
Per serving: 430 calories, 13 g total fat, 62 g carbohydrates, 17 g protein.
Save Enjoy this hidden veggie mac and cheese as a delicious way to boost your family's vegetable intake without sacrificing comfort.
Recipe Questions
- → Can I substitute sweet potato for butternut squash?
Yes, sweet potato offers a similar creamy texture and natural sweetness, making it a delicious alternative.
- → What type of pasta works best for this dish?
Elbow macaroni or small pasta shells hold the sauce well and cook evenly in one pot.
- → How can I make this dish vegan-friendly?
Use plant-based milk and vegan cheese substitutes, and ensure pasta contains no eggs for a vegan version.
- → Is it necessary to blend the mixture?
Blending creates a smooth, creamy sauce by integrating the squash and vegetables with the pasta liquid.
- → Can additional protein be added?
Yes, cooked lentils or shredded rotisserie chicken can be stirred in for extra protein if desired.
- → What garnishes complement this dish?
Fresh chives, parsley, or a sprinkle of parmesan add color and enhance the flavor profile.