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Kid-Approved Butternut Squash Mac and Cheese: Best Easy Recipe

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This creamy, comforting mac and cheese hides a secret: roasted butternut squash blended into the cheese sauce for a silky, golden finish with a hint of sweetness that kids absolutely love. It’s a quick, easy, and family-friendly dinner that comes together in about 35 minutes.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon black pepper
  • a pinch of nutmeg (freshly grated if possible)
  • 1 tablespoon olive oil (for roasting squash)

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Toss to coat. Roast for 20-25 minutes, flipping halfway through, until fork-tender and edges are lightly browned.
  2. While the squash roasts, bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (about 7-8 minutes). Drain in a colander; do not rinse. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until the mixture forms a thick paste and smells slightly nutty (a roux).
  4. Slowly pour in the milk, whisking continuously. Continue whisking until the mixture is smooth and begins to thicken, about 2-3 minutes, until it coats the back of a spoon.
  5. Transfer the roasted squash to a blender. Add about ¼ cup of water or milk and blend until completely smooth, scraping down the sides as needed.
  6. Reduce the heat under the saucepan to low. Add the squash puree to the milk mixture and whisk until fully incorporated. Add the shredded cheddar cheese a handful at a time, stirring until each handful is melted before adding the next. Keep the heat low to prevent graininess.
  7. Season the sauce with garlic powder, mustard powder, salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning, remembering the pasta will dilute the flavor slightly.
  8. Pour the drained pasta back into the large pot or a large bowl. Pour the cheese sauce over the top and stir gently until every noodle is coated. If the sauce seems too thick, add a splash of warm milk to loosen it.
  9. Serve immediately while hot and creamy. The sauce will continue to thicken as it sits.

Notes

Roast the squash instead of boiling to concentrate flavor and remove excess moisture. Grate your own cheese for a smoother sauce. Keep the heat low when adding cheese to prevent graininess. Taste the sauce before combining with pasta; it should be slightly stronger than desired. For a baked version, transfer to a greased 9×13 dish, top with panko breadcrumbs mixed with melted butter, and bake at 375°F for 15 minutes.

Nutrition

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

Find it online: https://sunnysavory.com/kid-approved-butternut-squash-mac-and-cheese-best-easy-recipe/