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Cozy One Pot Butternut Squash Mac and Cheese: Best Easy Recipe

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This one-pot butternut squash mac and cheese is creamy, cozy, and packed with hidden veggies. It’s a healthier twist on the classic comfort food, ready in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 2 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 8 ounces elbow macaroni (or small pasta shape)
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)
  • 1/2 cup panko breadcrumbs (optional topping)
  • Fresh thyme or sage (optional garnish)

Instructions

  1. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 3 cups).
  2. Place cubed squash in a large Dutch oven or heavy-bottomed pot. Add vegetable broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until squash is fork-tender.
  3. Turn off heat. Use an immersion blender to puree the squash directly in the pot until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  4. Stir in whole milk, garlic powder, onion powder, nutmeg, salt, pepper, and cayenne (if using). Whisk until combined.
  5. Add uncooked elbow macaroni to the pot. Stir well to submerge pasta. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
  6. Remove pot from heat. Add shredded cheddar, Parmesan, and butter. Stir vigorously until melted and smooth. Taste and adjust seasoning.
  7. For optional crunchy topping: Toast panko breadcrumbs in a small skillet with 1 tablespoon butter over medium heat for 2-3 minutes until golden. Sprinkle over mac and cheese.
  8. Serve immediately. The sauce will continue to thicken as it sits.

Notes

Shred your own cheese for a smooth sauce. Remove pot from heat before adding cheese to prevent clumping. For gluten-free, use gluten-free pasta. For vegan, use oat milk and vegan cheese. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk.

Nutrition

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

Find it online: https://cookluma.com/cozy-one-pot-butternut-squash-mac-and-cheese-best-easy-recipe/