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One-Pot Butternut Squash Mac and Cheese

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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.

Many thanks to Aneto Natural Broths for sponsoring this post and providing the broth used to create the recipe!

One-Pot Butternut Squash Mac and Cheese

People often remark about how well our children eat — that they are willing to try and often enjoy everything from sushi to lentils. But at the end of the day, they are still red-blooded American children. As such, they absolutely LOVE, LOVE, LOVE macaroni and cheese. The plain ole boxed stuff is their typical request (check out my Boxed Mac Hack to see how I add a hearty dose of nutrition without complaints), but they also enjoy a homemade version. And so do I — but I don’t love what a pain it is to prepare or the fact that its loaded with fat and devoid of vegetables. I fixed all three of those issues in this version and my family is still completely in love with the stuff. Meet my One-Pot Butternut Squash Mac and Cheese.

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.

Deliciously Simple

This incredible Mac and cheese still has some cheesy goodness to it, but most of the creaminess actually comes from the addition of a butternut squash puree and my favorite one-pot cooking technique. The texture remains beautifully cheesy and the addition of the squash and a bit of nutmeg lend just the tiniest hint of earthy sweetness.

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.

All About the Broth

You might be surprised to learn that the base for this recipe is not heavy cream or whole milk. I’ve employed my magical cream sauce technique again (also used in Creamy Leftover Ham Pasta, Creamy Spring Vegetable Pasta and One-Pot Tuna Casserole). That magical cream sauce actually starts by simmering the dry pasta in a mixture of vegetable broth and reduced fat milk. As the liquid reduces, the gluten in the pasta creates the base for the sauce (no need to add a flour/butter roux).

Of course, when you’re using this much broth, you need to use the best quality you can find. I’ve used Aneto Vegetable Broth because it is made with 100 percent natural ingredients and has the best flavor I’ve ever found in a boxed vegetable broth.

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.

Once the mixture has reduced down, you stir in the butternut squash puree (I make mine using frozen butternut squash cooked in the microwave), and two cups of cheddar cheese. I like my Butternut Squash Mac and Cheese topped with crispy breadcrumbs and baked, so that how I’ve prepared this version. After a quick trip to the oven, this dish is crispy, crunchy, golden creamy goodness that everyone will love. And its on the table in under and hour using just one pot!

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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
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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