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Easy One-Pot Butternut Squash Mac and Cheese: Best Fall Dinner

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A quick and easy one-pot mac and cheese recipe that uses butternut squash to create a creamy, velvety sauce. Perfect for busy weeknights, this comforting dish comes together in about 30 minutes with minimal cleanup and is a crowd-pleaser that even picky eaters will love.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 pound elbow macaroni or any short pasta
  • 2 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional: 1/4 cup panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. Roast the squash: In a large pot, heat olive oil over medium heat. Add cubed squash and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften and get golden brown spots.
  3. Add the liquid: Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 10-15 minutes until the squash is fork-tender. The liquid should be mostly absorbed.
  4. Blend the sauce: Use an immersion blender to puree the squash and broth until smooth. If using a regular blender, carefully transfer the mixture, blend until smooth, and return to the pot.
  5. Cook the pasta: Add milk, garlic powder, onion powder, nutmeg, and a pinch of salt to the squash puree. Stir to combine. Add dry pasta directly to the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until pasta is al dente.
  6. Add the cheese: Remove the pot from heat. Stir in Greek yogurt until fully incorporated. Gradually add grated cheddar and Parmesan, stirring constantly until melted and smooth. If too thick, add a splash of warm milk.
  7. Season and serve: Taste and adjust salt and pepper. If using breadcrumb topping, sprinkle over the top and serve immediately.

Notes

Don’t skip the Greek yogurt—it adds creaminess without extra fat. Always grate your own cheese for a smooth sauce. Add nutmeg for warmth. For a crunchy topping, mix panko breadcrumbs with melted butter and sprinkle before serving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash mac and cheese, one-pot mac and cheese, easy fall dinner, creamy mac and cheese, healthy mac and cheese, quick weeknight dinner

Find it online: https://spoonmira.com/easy-one-pot-butternut-squash-mac-and-cheese-best-fall-dinner/