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!)
- 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
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.
Calories: 152kcalCarbohydrates: 8gProtein: 7gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 464mgPotassium: 359mgFiber: 2gSugar: 4gVitamin A: 4299IUVitamin C: 11mgCalcium: 201mgIron: 1mg