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Kid-Approved Butternut Squash Mac and Cheese: Easy Dinner

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This creamy, cheesy mac and cheese is secretly packed with butternut squash, making it a healthier and delicious family dinner that even picky eaters will love. Ready in about 30 minutes, it’s the perfect weeknight meal.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 ½ cups sharp cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • ¼ cup breadcrumbs mixed with 1 tablespoon melted butter (optional topping)

Instructions

  1. Prep the Squash: Peel the butternut squash with a serrated peeler. Cut it in half lengthwise, scoop out the seeds, and chop into 1-inch cubes. You need about 2 cups of cubes.
  2. Cook the Squash: Place the cubes in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, until fork-tender. Drain well.
  3. Puree the Squash: Transfer the cooked squash to a blender or use an immersion blender. Add ¼ cup of the milk and blend until completely smooth. Set aside.
  4. Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually 7-8 minutes). Drain and set aside. Do not rinse.
  5. Make the Roux: In the same saucepan (or a clean one), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture smells nutty.
  6. Add the Milk: Slowly pour in the remaining 1 ¼ cups of milk while whisking vigorously. Continue whisking until the mixture thickens, about 3-4 minutes.
  7. Combine the Sauce: Reduce heat to low. Stir in the squash puree, garlic powder, salt, and pepper. Mix until evenly combined and a golden orange color.
  8. Melt the Cheese: Add the shredded cheddar and grated Parmesan. Stir gently until the cheese is fully melted and the sauce is smooth. Adjust seasoning if needed.
  9. Combine Everything: Add the cooked pasta to the sauce and stir until every piece is coated. If the sauce is too thick, add a splash of pasta water to loosen it.
  10. Optional Bake: For a crispy top, preheat oven to 375°F (190°C). Transfer mac and cheese to a greased baking dish. Sprinkle breadcrumb mixture over the top. Bake for 15-20 minutes, until golden and bubbly. Let sit for 5 minutes before serving.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free pasta. For a dairy-free option, use plant-based butter, oat milk, and dairy-free cheese shreds. To make it spicy, add ¼ teaspoon cayenne pepper or red pepper flakes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of milk to restore creaminess.

Nutrition

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

Find it online: https://freshforkful.com/kid-approved-butternut-squash-mac-and-cheese-easy-dinner/