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This delicious Butternut Squash Mac and Cheese is extra creamy with fewer calories, packs a secret serving of veggies and can be made all in one pot.

One-Pot Butternut Squash Mac and Cheese

  • Author: Homemaker's Habitat
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x

Description

This delicious Butternut Squash Mac and Cheese is extra creamy with fewer calories, packs a secret serving of veggies and can be made all in one pot.


Ingredients

Scale

 

  • 1 pound frozen butternut squash cubes, cooked according to package directions
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • Kosher salt and pepper
  •  1 pound elbow macaroni, rotini, fusilli or other short pasta of your choice
  • 4 cups (or one box) best quality Vegetable broth, such as Aneto Natural Vegetable Broth
  •  1 cup milk
  •  1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  •  2 cups sharp cheddar cheese, shredded
  • 2 tablespoons butter, melted
  •  3/4 cup panko breadcrumbs

Instructions

  1. Preheat oven to 400 degrees F. Place cooked butternut squash in a blender and puree until smooth (if needed, add a small amount of the broth to help loosen the mixture). Set aside. 
  2. Heat the oil in a large, shallow, oven-safe pan on the stovetop over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the noodles and all of the broth and bring to a boil. Once boiling, reduce the heat to a low simmer and add the milk. Continue cooking over low heat until most of the liquid is absorbed, about 15 minutes. 
  3. Add the butternut squash puree, the cheese and the nutmeg, salt and pepper and stir until well combined. 
  4. In a small bowl, toss the panko breadcrumbs in the melted butter and spread evenly over top of the noodles. 
  5. Place the pot in the oven and bake for 15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. 

Keywords: Mac and cheese, one pot meals