Description
This creamy butternut squash mac and cheese is kid-approved, veggie-packed, and full of comfort — perfect for weeknights or fall family dinners.
Ingredients
8 ounces elbow macaroni or pasta of choice
1 cup peeled, seeded butternut squash (cubed)
1 tablespoon butter (or plant-based)
1 tablespoon all-purpose flour (or gluten-free)
1 cup milk (dairy or plant-based)
1 teaspoon Dijon mustard (optional)
1/4 teaspoon ground nutmeg (optional)
1 to 1½ cups shredded cheese (cheddar, Gruyère, or mix)
Salt & black pepper, to taste
Breadcrumbs or extra cheese (for optional topping)
Instructions
1. Preheat oven to 350°F (175°C) if baking with topping.
2. Cook pasta in salted water until al dente, then drain.
3. Steam or simmer squash until soft, about 8–10 minutes. Drain.
4. Melt butter in a saucepan, whisk in flour to form a roux.
5. Gradually add milk while whisking. Add mustard and nutmeg.
6. Blend squash into the sauce until smooth.
7. Stir in cheese until melted. Season to taste.
8. Mix in cooked pasta and stir well.
9. Optional: Transfer to baking dish, top with breadcrumbs or cheese, and bake 10–12 mins.
10. Let rest before serving.
Notes
Use plant-based milk and cheese for a vegan version.
Add peas or spinach for more veggies.
Make ahead and reheat with splash of milk.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Keywords: butternut squash mac and cheese, kid-friendly mac and cheese, creamy veggie pasta