Dinner · Side

Butternut Squash Mac and Cheese

Creamy stovetop mac and cheese with puréed butternut squash blended into the cheddar sauce.

⏱ 45 min (15 min prep, 30 min cooking) 🍽 Serves 6 · about 1 1/4 cups kid friendlyleftovers vegetarian

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ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

Squash
3 cup Butternut squash, peeled and cut in 1-inch cubes
2 cup Water
Pasta
1 lb Elbow macaroni
1 tbsp Table salt, for the pasta water
Sauce
2 tbsp Butter, salted
2 tbsp All-purpose flour
1½ cup Whole milk
2 cup Shredded cheddar, shredded
½ tsp Ground mustard
½ tsp Garlic powder
¾ tsp Table salt
¼ tsp Ground black pepper

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, medium saucepan, blender or immersion blender, colander, whisk.

Simmer the squash in the water in a covered saucepan 12 to 15 minutes, until very soft. Blend the squash with about 1/2 cup of its cooking water until smooth.
Meanwhile, cook the macaroni in a large pot of boiling salted water by the package directions. Drain.
In the empty pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer 3 minutes, stirring, until it thickens.
Lower the heat. Whisk in the squash purée, mustard, garlic powder, salt and pepper, then the cheese a handful at a time until melted.
Stir in the macaroni and heat through. Add a splash of milk if it seems thick.

Make aheadCook and purée the squash up to 4 days ahead, or freeze the purée. Leftovers keep 4 days in the fridge; reheat with a splash of milk to 165°F.

❄️ FreezerFreeze in portions for up to 2 months for best quality. The sauce gets a little softer; stir in milk when reheating to 165°F.

↺ LeftoversPack hot in a preheated insulated food jar for school lunch.

🧒 With kidsThe squash turns the sauce extra orange and a little sweet; most kids never guess it is there.

Gluten-free swapUse gluten-free elbows and 1 tablespoon cornstarch whisked into the cold milk instead of the flour.

Goes well with

🥬 Simple Green Salad 🥕 Roasted Vegetables

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends)

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.