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Easy Cheesy Butternut Squash Mac and Cheese: Best 20-Min Recipe

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This quick and easy mac and cheese uses butternut squash puree for a creamy, velvety sauce without heavy cream or a roux. Ready in under 20 minutes, it’s a weeknight comfort food win that even picky eaters will love.

Ingredients

Scale
  • 8 ounces elbow macaroni (or any small pasta shape like shells or cavatappi)
  • 1 cup butternut squash puree (canned or homemade)
  • 1 cup milk (whole milk works best, but 2% or unsweetened almond milk will do)
  • 1 ½ cups shredded sharp cheddar cheese (freshly shredded melts better than pre-shredded)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Boil the pasta. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (usually 7-9 minutes). Reserve about ½ cup of pasta water before draining, then drain the pasta in a colander. Set aside.
  2. Start the sauce. While the pasta cooks, melt the butter in a small saucepan over medium heat. Once it’s bubbling, add the garlic powder and smoked paprika, stirring for about 30 seconds until fragrant.
  3. Add the squash and milk. Pour in the butternut squash puree and milk, whisking continuously until smooth. Let it come to a gentle simmer, then reduce the heat to low.
  4. Melt in the cheese. Add the shredded cheddar and Parmesan cheese a handful at a time, whisking constantly after each addition. Keep stirring until the cheese is fully melted and the sauce is silky. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning.
  5. Combine pasta and sauce. Add the drained pasta to the saucepan with the cheese sauce. Stir gently until every piece of macaroni is coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  6. Serve immediately. Spoon the mac and cheese into bowls while it’s hot and creamy.

Notes

For a golden, crispy topping, transfer the finished mac to a small baking dish, sprinkle with extra cheddar and breadcrumbs, and broil for 2-3 minutes. To reheat leftovers, warm on the stovetop with a splash of milk. Freezing is not recommended as the sauce may separate and pasta becomes mushy.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, 20 minute mac and cheese, healthy mac and cheese, weeknight dinner, comfort food

Find it online: https://bitesienna.com/easy-cheesy-butternut-squash-mac-and-cheese-best-20-min-recipe/