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Kid-Approved Butternut Squash Mac and Cheese: Easy One Pot Dinner

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This creamy, cheesy one-pot mac and cheese hides a full serving of butternut squash, making it a kid-friendly dinner that comes together in about 30 minutes. Perfect for busy weeknights, it’s a comforting, budget-friendly meal the whole family will love.

Ingredients

Scale
  • 2 cups (300g) butternut squash, peeled and cubed
  • 2 cups (200g) elbow macaroni
  • 2 cups (480ml) whole milk
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (240ml) chicken or vegetable broth, low-sodium
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon mustard powder
  • ½ cup (60g) breadcrumbs (optional, for topping)
  • 2 tablespoons grated Parmesan (optional, for topping)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Prepare the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes (about 2 cups).
  2. In a large pot or Dutch oven, combine cubed squash, elbow macaroni, milk, broth, butter, garlic powder, onion powder, salt, pepper, and mustard powder. Stir to combine.
  3. Place pot over medium-high heat and bring to a gentle simmer (about 4-5 minutes), stirring occasionally.
  4. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring every 2-3 minutes, until pasta is tender and most liquid is absorbed. Squash should be soft enough to mash.
  5. Remove pot from heat. Mash the squash cubes directly in the pot with a potato masher or fork until mostly smooth (or use an immersion blender for ultra-smooth sauce).
  6. Sprinkle shredded cheddar over the pasta mixture and stir gently until completely melted and sauce is smooth (about 1-2 minutes).
  7. Taste and adjust seasoning with more salt or pepper if needed. If sauce is too thick, stir in a tablespoon of milk at a time.
  8. Serve immediately in bowls, topped with optional Parmesan, breadcrumbs, or fresh parsley.

Notes

Shred your own cheese from a block for the smoothest sauce. Stir frequently during simmering to prevent sticking. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Reheat with a splash of milk.

Nutrition

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

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