One-Pot Butternut Squash Mac & Cheese

Looking for comfort food that sneakily adds some veggies? This one-pot butternut squash mac and cheese delivers all the creamy, cheesy goodness you love — while folding in some wholesome squash. Using a single pan makes cleanup easy and the meal comes together in no time. Let’s get started!

Ingredients

• 1 tablespoon butter
• 1 pound butternut squash, peeled, seeded, and cut into cubes
• 1 cup shredded cheddar cheese
• 2 cups chicken broth or water
• 1 pound elbow macaroni
• 1 teaspoon kosher salt
• 2 cups milk (whole or reduced-fat)
• ⅛ teaspoon ground nutmeg
• 1 medium yellow onion, diced
• 1 teaspoon ground black pepper

Instructions

1. Melt the butter in a large shallow pan over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the butternut squash and the broth or water. Bring to a boil, then reduce the heat, cover, and simmer until the squash is tender — about 15 minutes.
3. Use an immersion blender (or transfer carefully to a regular blender) to puree the squash mixture until smooth. If you used a regular blender, return the mixture to the pan.
4. Add the macaroni to the pan and bring everything back to a boil.
5. Once boiling, reduce the heat to low and add the milk. Simmer gently, stirring occasionally, until the noodles are nearly al dente and most of the liquid is absorbed, about 15 minutes.
6. Remove the pan from heat and stir in the cheddar cheese, nutmeg, salt, and pepper until everything is fully incorporated.

Tips & Variations

• Want to switch it up? Replace the butternut squash with 1 pound cauliflower florets or fresh pumpkin (peeled and cubed) for a similar texture and flavor.
• For extra creaminess, use whole milk and a sharp cheddar.
• If you like a little bite, stir in a pinch of red pepper flakes or swap some cheddar for pepper jack.

How to Serve

Spoon the mac and cheese into bowls and serve hot, straight from the pan. A crisp green salad or steamed broccoli pairs nicely to balance the richness. Leftovers reheat easily — just gently warm in the microwave or on the stovetop with a splash of milk.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, add a splash of milk and gently warm on the stovetop, stirring until creamy again.

Frequently Asked Questions

Can I use a different pasta shape?
Yes — you can swap the elbow macaroni for penne, fusilli, or another medium-size shape. Just keep an eye on the cook time so the texture stays perfect.

Is it okay to use water instead of chicken broth?
Absolutely. While broth adds more depth, using water is totally fine and keeps things simple.

Can I make this ahead of time?
You can prep the squash puree in advance, but for the best texture, finish the pasta and cheese sauce just before serving.