If your family loves creamy, cheesy pasta and you're looking for a simple way to up their veggie intake—because aren't we always?!—this super simple 5-Ingredient Butternut Squash Mac and Cheese needs to be on your menu asap! I've been making it once a week for the past few weeks as we've had ample squash from a farmer friend and the girls are big fans.
The beauty of this recipe is that the squash adds that classic orange color and nutrients, but the kids just get the cheesy pasta flavor and texture that they love. And the method is so simple since everything cooks in the same pot, so it's a perfect option for a busy weeknight. Pick up a bag of precut butternut squash and you literally just need to fill a pot with water to get this recipe started!
You can make this with any pasta shape that your family prefers—elbows would be a great choice if your kids are used to the classic boxed variety—and you can add in broccoli or peas if you want to up the veggie intake even more. The recipe is easy to scale up and you can make it gluten-free if needed by selecting a favorite GF pasta. (We love the Barilla gluten-free pasta—though I recommend cooking it for 1-2 minutes less than the box says for the best texture...it can start to fall apart if you cook it for the full time!)
And know this: The simple cheese sauce is also a wonderful topping for steamed broccoli, green beans, asparagus, or any other veggie that your kids might need a little extra encouragement to gobble up!
- 1 cup peeled and cubed butternut squash
- 1/3 cup milk
- 3/4 cup grated yellow or white cheddar cheese
- 1 tablespoon butter
- 8 ounces pasta
- salt to taste