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Cozy One-Pot Butternut Squash Mac and Cheese: Easy 30-Minute Meal

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This creamy, one-pot butternut squash mac and cheese comes together in under 30 minutes with simple ingredients. It’s the ultimate comfort food for cozy nights, with a naturally thick and silky sauce that’s healthier and faster than traditional recipes.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 8 ounces elbow macaroni (about 2 cups)
  • 2 cups vegetable broth, low-sodium
  • 1 cup milk (whole milk preferred, or 2%)
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt (fine sea salt), plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ¼ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Cook the Squash (5 minutes): Place the cubed butternut squash in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 5-7 minutes, until fork-tender. Alternatively, steam on the stovetop in a covered pot with an inch of water for about 10 minutes. Drain any excess water.
  2. Puree the Squash: Transfer the cooked squash to a blender or use an immersion blender directly in the bowl. Add ½ cup of the vegetable broth and blend until completely smooth. Set aside. You should have about 1 ½ cups of puree.
  3. Sauté the Aromatics (3 minutes): In your large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent—about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn.
  4. Combine Liquids: Pour in the remaining 1 ½ cups of vegetable broth, the milk, and the squash puree. Whisk in the Dijon mustard, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer over medium-high heat.
  5. Cook the Pasta (8-10 minutes): Stir in the elbow macaroni. Reduce the heat to medium-low so the liquid is at a steady simmer, not a rolling boil. Cook, stirring frequently to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. The sauce will look thin at first, but it will thicken as the pasta releases its starch. If the mixture gets too thick before the pasta is done, add a splash of milk or broth.
  6. Add the Cheese (2 minutes): Remove the pot from the heat. Add the shredded cheddar and Parmesan cheese. Stir vigorously until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning—you might want an extra pinch of salt or a crack of pepper.
  7. Optional Crunchy Topping (2 minutes): If using the panko topping, mix the breadcrumbs with melted butter. Sprinkle over the mac and cheese and place under a broiler for 1-2 minutes, watching closely, until golden brown. This step is entirely optional but adds a lovely textural contrast.
  8. Rest and Serve: Let the mac and cheese sit for 2-3 minutes before serving. It will continue to thicken as it cools. Serve hot, garnished with a sprinkle of fresh parsley or extra black pepper if you like.

Notes

Grate your own cheese for the smoothest sauce; pre-shredded cheese contains anti-caking agents that prevent smooth melting. The sauce will look thin when you first add the pasta but will thicken as it cooks. For a smoky twist, substitute half the cheddar with smoked gouda. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop with a splash of milk or broth.

Nutrition

Keywords: butternut squash mac and cheese, one-pot mac and cheese, easy mac and cheese, 30-minute meal, comfort food, vegetarian mac and cheese, creamy mac and cheese

Find it online: https://siennaspoon.com/cozy-one-pot-butternut-squash-mac-and-cheese-easy-30-minute-meal/