Okay, Pull Up a Chair—Let’s Talk Mac and Cheese
So there was this one chilly Thursday (like bone-chilling, can’t-feel-your-toes chilly) where I just wanted something super comforting, but also not a total nutrition disaster. I wanted to use up some random cubes of butternut squash haunting my fridge. That’s honestly how this one-pot butternut squash mac and cheese happened. It's become my "lazy, but also want to feel virtuous" dinner. Fun fact: the first time I made this, my cat tried to steal a penne noodle—didn’t even go for the cheese. Animals, huh?
Why You’re Gonna Love This—Trust Me
I honestly whip this up when I’m craving something a bit lighter than the ultra-heavy (delicious, mind you) mac and cheese my gran made in the 90s. My family goes a bit wild for it—especially my cousin Emma, who is the world’s harshest mac critic (she once said boxed is better...which, okay, but have you tasted THIS version?)
And it’s all cooked in one pot, so less mess. I used to hate cleaning up all those cheese-encrusted pots. (Still do.) If you’re the type who can’t stand loads of washing up, this one’s gonna feel like a breath of fresh air. I do grumble a bit when the cheese sticks to my favorite Dutch oven, though—pro tip: just soak it, promise.
What You’ll Need (Or, What I Usually Grab)
- About 2 cups (heaping, really) peeled and diced butternut squash (frozen works in a pinch—honestly, sometimes I don’t even thaw it)
- ½ pound (225g or just a good half-box) pasta—elbows, shells, or whatever’s staring back at you in the pantry. (Penne works too, but elbow is classic. Gran always insisted on Barilla, but I just use whatever was on sale, tbh)
- 2 and ½ cups veggie broth (sometimes I use 50-50 water and broth when it’s nearly gone)
- 1 tablespoon butter—salted or unsalted, your call
- ½ teaspoon garlic powder or, if I’m not feeling lazy, 2 garlic cloves, minced
- ¼ cup milk (any kind, including oat milk; I’ve totally used half-and-half by accident—creamy but y’know, whoops)
- 1 heaped cup shredded sharp cheddar (I will confess to using pre-shredded; sue me) plus a handful of mozzarella if you need a stretchier pull
- Pinch of nutmeg (highly recommend, but eh, not everyone loves nutmeg—I get it)
- Salt and pepper, taste and doctor as you go
- Optional topping: breadcrumbs, crispy onions, or nothing at all if you can’t be fussed
How to Make This (Or, My Slightly Rambling Method)
- Pick your favorite large saucepan, pot, whatever’s big enough. If it has a lid that fits—brilliant! Get it warming over medium heat.
- Add your diced butternut squash, pasta, butter, garlic (powder or real—I’m never consistent), a little pinch of salt, and veggie broth. Give it a stir. Bring to a gentle boil. And don’t wander too far; when I tried to multitask, I once let it boil over and...yeah, learned my lesson.
- Cover, reduce to a simmer, and cook about 12-15 minutes. Stir every now and then so nothing glues itself to the bottom. If it looks like the pasta’s hogging all the liquid, just splash in a bit more water or broth. And don’t worry if it looks like a weird stew at first.
- Once squash is tender and pasta’s just about there (maybe taste-test a piece—this is where I always sneak a bite!) use a potato masher or fork right in the pot to squash—er, the squash. Not perfectly smooth, just plenty creamy. Unless you forgot your masher; then, you could just whack at it with the back of your spoon.
- Pour in milk, toss in your cheese (add more than you think you need, trust), a bit of nutmeg, and stir it all up till melty and gorgeous. Taste, adjust salt and pepper. If it’s too thick, splash in a little more milk. Too runny? Let it sit a few minutes—it thickens as it cools.
- If you’re feeling fancy and want a crispy top, sprinkle some breadcrumbs on and broil it for literally a minute or two (keep an eye on it or it WILL burn—I’ve done it, oops).
Notes Only a Tired Cook Would Know
- The type of pasta? Sure, elbows are classic, but sometimes I use rotini because that’s what’s lurking at the back of the cupboard. Turns out, it’s just as delicious.
- I tried skipping the butter once to “health-ify” it... didn’t love the result. Actually, a little butter goes a long way for flavor.
- Don’t obsess about mashing the squash perfectly, unless you really love it baby-food smooth. A little texture is, dare I say, a vibe?
Stuff I’ve Tried (Sometimes to My Regret)
- Swapping cheddar for smoked gouda? Surprisingly elegant twist. The smell is something else, though.
- Baked version: tossed the whole thing under the grill with loads of crunchy onions on top—borderline genius.
- Once tried adding steamed broccoli. Not my best look (broccoli haters in the fam rebelled). But bell peppers were okay!
- Spicy kick: add a pinch of cayenne or paprika if you like living dangerously.
Equipment: Use What You’ve Got
All you really need is a sturdy pot with a lid. Dutch oven, big saucepan, even the fancy Instant Pot if you’re feeling modern—though on second thought, I once tried it in a frying pan and, well, too many escapee noodles. If you don’t have a masher, just improvise, spoon or even the bottom of a mug. Whatever gets the job done.
How to Store It (Not That You’ll Need To)
This technically keeps in the fridge about 3-ish days, tightly covered. But, honestly, in my house it's usually gone before I even have a chance to worry. Reheat with a splash of milk or water to get it creamy again (microwaves can make cheese go weird—stir halfway!). I actually think this tastes better the next day, but that might be just me.
What to Serve This With (Or, Just Eat It Out of the Pot—No Judgment)
- Side salad with lemony vinaigrette (super basic, but it cuts the richness and makes you feel fancy)
- Garlic bread, if you want a double carb situation—my uncle swears by it
- My weird family tradition: drizzle with a tiny bit of hot honey, especially in winter—don’t knock it till you try
Tried and True (And Slightly Embarrassing) Tips
- I once thought I could skip stirring the whole time—big mistake; clumpy, sort of charred bits, not pretty.
- Use freshly grated cheese when you have the time. I’ve done both, and the pre-shredded is fine, but the real deal melts a bit cleaner.
- Patience: turning up the heat to rush things only ever got me burnt bottoms. Literal and figurative.
FAQ—Yes, People Have Actually Asked Me
- Do I have to peel the squash? Oy, I get it. No, but if you don’t, you’ll get some chewy bits. Use pre-peeled when you need to, zero shame.
- Can I use gluten-free pasta? Yep, absolutely. Might need to fiddle with the cooking time a little. Check out Minimalist Baker’s GF tips—they know their stuff.
- What if I don’t have veggie broth? Water is totally fine—just add an extra pinch of salt, or maybe a bouillon cube if you want. Sometimes I use Better Than Bouillon, because it’s always in my fridge, hiding.
- Does this freeze well? Sort of. The texture can go a bit off when you defrost it. Honestly, just eat it up fresh if you can. Or...have a midnight snack.
- Why is my cheese sauce gritty? Probably the heat was too high, or the cheese got impatient. Stir slow, let it melt—good things take time.
Anyway, if you make this, let me know. Or don’t. Just enjoy it. Food’s supposed to make you happy, not stressed.
P.S., random tip: if you fancy a deeper dive into soup-y macs, Smitten Kitchen has totally changed how I look at cheesy pastas. Worth a read on a rainy day.
Ingredients
- 2 cups butternut squash, peeled and diced
- 8 oz elbow macaroni, uncooked
- 3 cups vegetable broth
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1In a large pot, melt the butter over medium heat. Add the diced butternut squash and cook until slightly softened, about 5 minutes.
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2Pour in the vegetable broth and bring to a simmer. Cook the squash until tender, about 10 minutes.
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3Add the elbow macaroni, garlic powder, salt, and pepper. Stir in the milk and cook uncovered, stirring occasionally, until pasta is cooked and most of the liquid is absorbed, 10-12 minutes.
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4Turn off the heat. Stir in the cheddar and Parmesan cheeses until melted and the sauce is creamy.
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5Serve hot, garnished with extra cheese or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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