Save A creamy, comforting macaroni and cheese dish with a nutritious twist — pureed butternut squash blends seamlessly with cheddar for extra flavor, color, and hidden veggies in every bite. Perfect for kids and adults alike.
This recipe quickly became a family favorite because it combines comfort food with healthy ingredients, making it perfect for weeknight dinners.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Vegetables: 400 g (about 3 cups) cubed butternut squash peeled and seeded, 1 small carrot peeled and chopped, 2 cloves garlic minced, 1 small yellow onion diced
- Liquids: 700 ml (3 cups) low-sodium vegetable broth, 240 ml (1 cup) whole milk
- Cheeses: 180 g (6 oz) sharp cheddar cheese freshly grated, 60 g (2 oz) mozzarella cheese shredded, 2 tbsp cream cheese
- Seasonings: 1/2 tsp salt (plus more to taste), 1/4 tsp ground black pepper, 1/4 tsp smoked paprika, 1/4 tsp ground nutmeg, 1 tbsp olive oil
Instructions
- Step 1:
- In a large pot or Dutch oven heat olive oil over medium heat Add onion and garlic sauté until softened about 2 minutes
- Step 2:
- Add butternut squash and carrot cook for 4 minutes stirring occasionally
- Step 3:
- Pour in vegetable broth and bring to a boil Cover reduce heat and simmer until vegetables are very tender about 10 12 minutes
- Step 4:
- Using an immersion blender or transfer to a blender puree the mixture until completely smooth
- Step 5:
- Return the pot to medium heat Add pasta milk salt pepper paprika and nutmeg Stir well and bring to a gentle simmer
- Step 6:
- Cook uncovered stirring frequently until pasta is al dente and most of the liquid is absorbed about 8 10 minutes add extra broth or milk if needed
- Step 7:
- Lower the heat to low Stir in cheddar mozzarella and cream cheese until melted and sauce is smooth Taste and adjust seasoning as needed
- Step 8:
- Serve hot garnished with extra cheese or fresh herbs if desired
Save This dish always brings the family together especially on chilly evenings when everyone appreciates a warm homemade meal.
Required Tools
Large pot or Dutch oven Immersion blender or standard blender Wooden spoon Measuring cups and spoons Grater
Allergen Information
Contains Milk Cheese Wheat (gluten) May contain traces of allergens depending on cheese and pasta brands used Double-check labels for gluten dairy or cross-contamination warnings
Nutritional Information
Calories 480 Total Fat 17 g Carbohydrates 61 g Protein 19 g per serving
Save Enjoy this wholesome mac & cheese as a nutritious family favorite that’s both simple and satisfying.
Recipe Questions & Answers
- → Can I substitute butternut squash with other vegetables?
Yes, pumpkin or sweet potato can be used as alternatives, providing similar texture and natural sweetness.
- → What cheeses work best for this dish?
Sharp cheddar, mozzarella, and cream cheese melt smoothly to create a creamy sauce with layered flavor.
- → How can I adjust the texture if it's too thick?
Add extra vegetable broth or milk while cooking to achieve your preferred creaminess.
- → Is an immersion blender necessary?
An immersion blender works best for pureeing directly in the pot, but a standard blender can be used with care.
- → Can this dish be made vegan or dairy-free?
Substitute dairy cheeses with plant-based alternatives and use vegetable broth to maintain flavor and texture.
- → How long does the cooking process take?
Preparation and cooking take approximately 40 minutes, including simmering and blending steps.