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Kid-Approved Butternut Squash Mac and Cheese

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A creamy, cheesy mac and cheese with a hidden butternut squash puree that adds silkiness and subtle sweetness. Perfect for picky eaters and budget-friendly weeknight dinners.

Ingredients

Scale
  • 2 cups (280g) peeled and cubed butternut squash (about half a medium squash)
  • Water, for boiling
  • 8 ounces (225g) elbow macaroni or any short pasta
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 ½ cups (360ml) whole milk
  • 1 cup (240ml) reserved pasta water
  • 1 ½ cups (170g) sharp cheddar cheese, freshly shredded
  • ½ cup (50g) grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground mustard powder
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the cubed butternut squash and boil for 12-15 minutes until very tender. Remove squash with a slotted spoon.
  2. In the same pot (or a separate pot), cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
  3. Transfer the cooked squash to a blender or container. Add ¼ cup of reserved pasta water and blend until completely smooth. Set aside.
  4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until light golden and nutty.
  5. Slowly pour in the milk while whisking constantly. Continue whisking until the mixture thickens, about 2-3 minutes. Add the squash puree and whisk until fully incorporated.
  6. Reduce heat to low. Add the shredded cheddar and Parmesan cheese a handful at a time, stirring until each addition is melted before adding the next. Stir in garlic powder and mustard powder. Season with salt and pepper to taste.
  7. Pour the drained pasta into the cheese sauce and stir to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Serve immediately.

Notes

For a dairy-free version, use vegan butter, unsweetened oat milk, and vegan cheddar shreds. The sauce may be slightly less creamy. For a gluten-free version, use gluten-free pasta and a cup-for-cup gluten-free flour blend. To make ahead, assemble the mac and cheese (without breadcrumb topping), cool, cover, and refrigerate for up to 24 hours. Bake at 350°F for 20-25 minutes before serving.

Nutrition

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

Find it online: https://evabake.com/this-kid-approved-butternut-squash-mac-and-cheese-is-the-best/