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Kid-Approved Butternut Squash Mac and Cheese (Easy 30-Min Recipe)

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A creamy, cheesy mac and cheese with a hidden butternut squash sauce that kids and adults love. Ready in 30 minutes with simple ingredients.

Ingredients

Scale
  • 12 ounces (340g) elbow macaroni
  • Salt for pasta water
  • 2 cups (about 280g) butternut squash, peeled and cubed
  • 2 cups (480ml) whole milk
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 cups (about 8 ounces or 225g) sharp cheddar cheese, shredded
  • 1/2 cup (about 2 ounces or 55g) Monterey Jack cheese, shredded
  • 1/2 cup (about 60g) panko breadcrumbs (optional topping)
  • 1 tablespoon (14g) melted butter (optional topping)
  • 2 tablespoons grated Parmesan cheese (optional topping)

Instructions

  1. Cook the Pasta: Fill a large pot with 4 quarts of water and bring to a rolling boil. Add a generous tablespoon of salt. Add the elbow macaroni and cook according to package directions until al dente (about 7-9 minutes). Drain in a colander (do not rinse) and set aside.
  2. Simmer the Squash: While the pasta cooks, add the whole milk and cubed butternut squash to a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the squash is fork-tender.
  3. Blend the Sauce Base: Remove the saucepan from heat. Use an immersion blender to blend the milk and squash until completely smooth (about 30-45 seconds). If using a regular blender, let cool 5 minutes, then blend in batches, filling only halfway and covering the lid with a towel.
  4. Make the Roux: In a separate small skillet or the same saucepan (if emptied), melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute until pale golden. Slowly pour the squash-milk mixture into the roux, whisking continuously. Cook until the sauce thickens and coats the back of a spoon, about 2-3 minutes.
  5. Add Seasonings and Cheese: Reduce heat to low. Add garlic powder, onion powder, mustard powder, smoked paprika (if using), salt, and pepper. Whisk to combine. Add the shredded cheese one handful at a time, stirring gently until fully melted. Keep heat low to prevent graininess.
  6. Combine and Serve: Add the drained pasta to the sauce and stir gently until coated. If the sauce is too thick, add a splash of reserved pasta water (about 1/4 cup). Serve immediately. For a crispy topping, preheat oven to 375°F (190°C), transfer to a greased 9×13-inch baking dish, top with panko mixture (panko, melted butter, Parmesan), and bake for 10-12 minutes until golden.

Notes

For best results, grate your own cheese from a block to avoid anti-caking agents. Keep heat low when adding cheese to prevent graininess. If using frozen squash, add directly to milk and simmer 2-3 minutes longer. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, kid-friendly mac and cheese, 30-minute mac and cheese, hidden vegetable mac and cheese

Find it online: https://milacook.com/kid-approved-butternut-squash-mac-and-cheese-easy-30-min-recipe/