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Creamy Butternut Squash Mac and Cheese Recipe with Hidden Veggies Made Easy

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A velvety smooth mac and cheese featuring roasted butternut squash puree for natural sweetness and creaminess, with hidden veggies to boost nutrition without sacrificing flavor. Perfect for family dinners and busy weeknights.

Ingredients

Scale
  • 8 ounces elbow macaroni or any small pasta shape
  • Salt for boiling water
  • 2 cups peeled and cubed butternut squash (fresh or frozen)
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • 2 cups milk (whole milk preferred, 2% works fine)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • Optional hidden veggies:
  • 1/2 cup steamed cauliflower florets, pureed
  • 1 small carrot, finely grated

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
  2. Transfer roasted squash to a blender or food processor. Add steamed cauliflower if using. Blend until smooth and creamy, adding a splash of milk if needed to loosen. Set aside.
  3. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente (7-8 minutes). Drain and set aside without rinsing.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1-2 minutes until lightly golden.
  5. Slowly add milk while whisking continuously to prevent lumps. Stir until sauce thickens and coats the back of a spoon (5-7 minutes).
  6. Remove saucepan from heat. Stir in roasted squash puree, garlic powder, smoked paprika, cheddar, mozzarella, and Parmesan cheeses until cheese melts and sauce is smooth. Season with salt and pepper to taste.
  7. Add drained pasta to cheese sauce and stir gently until coated. Stir in grated carrot if using.
  8. Serve immediately for best texture, or transfer to a baking dish and broil for 3-5 minutes for a crispy top, watching closely to avoid burning.

Notes

Roasting the butternut squash caramelizes it, adding natural sweetness and depth. Cook the roux for 2 minutes to remove raw flour taste but avoid browning. Pour milk slowly while whisking to prevent lumps. Sauce thickens as it cools; add milk when reheating. Optional broiling adds a crispy top. Breadcrumbs or bacon bits can be added for extra texture and flavor.

Nutrition

Keywords: butternut squash, mac and cheese, creamy, hidden veggies, comfort food, family dinner, easy recipe, roasted squash, cheesy sauce

Find it online: https://realityeats.com/creamy-butternut-squash-mac-and-cheese-recipe-with-hidden-veggies-made-easy/