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My butternut squash macaroni and cheese works a little extra something special into everyone’s favorite comfort food! Roasted butternut squash adds a touch of sweetness and notes of caramelization to this easy one-pot pasta recipe.
This butternut squash macaroni and cheese is a fancy mac that will please everyone in the house – kids and adults alike.
But this isn’t just a win-win dinner. It’s a win-win-win dinner because it’s also a one-pot pasta recipe. That means you don’t have to cook the pasta separately—the sauce and pasta cook together in the same pan. Three cheers for one less pot to wash!
SArah’s Cheat Codes
- When prepping the butternut squash, cut it into evenly-sized pieces. This ensures that they all finish roasting at the same time. If the squash isn’t tender, it won’t mash well.
- Don’t overcook the squash. Normally, I love when roasted butternut squash has a nice layer of browning on the bottom, but when you mash the squash, the browned bottoms won’t break apart and incorporate with the rest of the mashed squash, so they’ll leave you with a lumpy sauce.
- For a smoother butternut squash puree, blend the roasted squash with a bit of water using an immersion blender or a food processor. (This is also a good solution if you do overcook the squash.)
Creamy One Pot Butternut Squash Macaroni and Cheese
My butternut squash macaroni and cheese works a little extra something special into everyone’s favorite comfort food! Roasted butternut squash adds a touch of sweetness and notes of caramelization to this easy one-pot pasta recipe.
Ingredients
- 16 oz butternut squash cubes
- 1 tsp olive oil
- 1 lb shell or elbow noodles {feel free to use any preferred pasta}
- 4 1/4 cups water
- 1/2 cup unsalted butter {1 stick}{cut into cubes}
- 12 oz evaporated milk {1 can}
- 1/8 tsp nutmeg {optional}
- 1/2 tsp dry mustard {optional}
- 3 cups cheese, shredded {recommend: extra sharp cheddar + mozzarella}
- 1/2 cup shredded Parmesan
- 1/2 tsp salt
Instructions
- Toss butternut squash cubes with olive oil.16 oz butternut squash cubes, 1 tsp olive oil
- Roast in an oven at 435˚F for 23-28 minutes, stirring halfway, or in an air fryer at 380˚F for 18-21 minutes, shaking halfway through.
- Transfer roasted squash to a mixing bowl and mash using a potato masher or pastry cutter. If you prefer it to be perfectly smooth, you can blend with a few splashes of water and an immersion blender, or in a food processor.
- In a large saucepan, bring 4 1/4 cups of water to a boil.4 1/4 cups water
- Add pasta, salt, and butter to the saucepan. Stir to combine.1/2 cup unsalted butter, 1/2 tsp salt, 1 lb shell or elbow noodles
- Reduce the stove temp to medium-high, and occasionally stir the mixture, until almost all of the water has been absorbed by the pasta (~8 minutes).
- Add the evaporated milk, (optional) dry mustard, (optional) nutmeg, cheese, and butternut squash puree, and stir gently until all the cheese has melted.12 oz evaporated milk, 1/8 tsp nutmeg, 3 cups cheese, shredded, 1/2 cup shredded Parmesan, 1/2 tsp dry mustard
Notes
- Evaporated milk and sweetened condensed milk are NOT the same thing. Only evaporated milk will work in this recipe.
Nutrition
Serving: 1cupCalories: 389kcalCarbohydrates: 34gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 60mgSodium: 359mgPotassium: 295mgFiber: 2gSugar: 5gVitamin A: 809IUVitamin C: 28mgCalcium: 350mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
