5-Ingredient Butternut Squash Mac and Cheese

Use your family's favorite shape and type of pasta in this recipe. (We like elbows or mini shells!)

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 152kcal

Bring a large pot of water to a boil.
Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.
Add the milk, cheese, and butter to the blender with the squash and puree until completely smooth.
Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain and return to the pot.
Stir in the cheese sauce, season to taste with salt, and serve warm.

Serve any leftovers in an airtight container and heat for 30-60 seconds in the microwave to warm.
To make this for 6-8 people, simply double all the amounts using a full pound of pasta. You can also add more cheese if you'd like.
Use the type of pasta your family prefers, whether whole wheat, gluten-free, bean-based, or traditional.
Try serving the cheese sauce as a dipping sauce for other cooked veggies.
You can use canned butternut squash puree if desired.
Use orange cheese for the most vivid orange color.
Stir in frozen peas (which will thaw in the warm pasta) to add an easy veggie.
Try with sweet potato or another favorite winter squash.
Trade in cauliflower for the squash to make Cauliflower Mac and Cheese.
Double the recipe to make a larger batch.