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Kid-Approved Butternut Squash Mac and Cheese: Easy 30-Minute Dinner

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A creamy, cheesy mac and cheese secretly packed with butternut squash, ready in just 30 minutes. This kid-approved dinner is a weeknight hero that pleases even the pickiest eaters.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • 1 ½ cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • ½ medium onion, roughly chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt, plus more to taste
  • Black pepper, to taste
  • Optional: Panko breadcrumbs and melted butter for topping, paprika for garnish

Instructions

  1. In a large pot, melt butter over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Add cubed butternut squash and minced garlic, then pour in broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 8-10 minutes until squash is fork-tender.
  2. While squash simmers, bring a separate pot of salted water to a boil. Cook macaroni according to package directions until al dente (cook 1 minute less than recommended). Drain and set aside; do not rinse.
  3. Carefully transfer cooked squash, onions, garlic, and broth to a blender. Add milk, nutmeg, ½ teaspoon salt, and black pepper. Blend on high until completely smooth and velvety.
  4. Return blended sauce to the pot. Add cooked macaroni and grated cheddar cheese. Stir over low heat for 2-3 minutes until cheese is fully melted and sauce coats every noodle. Do not let it boil.
  5. Taste and adjust salt and pepper as needed. If too thick, stir in a splash of warm milk. Serve immediately, topped with extra cheese, paprika, or panko breadcrumbs if desired.

Notes

Do not skip the nutmeg—it enhances the squash and cheese flavors. Always grate your own cheese for a smooth sauce. Undercook pasta slightly to prevent mushiness. For a baked version, top with panko breadcrumbs mixed with melted butter and bake at 375°F for 15-20 minutes. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months; reheat with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, easy mac and cheese, kid-friendly dinner, 30-minute meal, hidden vegetable mac and cheese, creamy mac and cheese

Find it online: https://sofiaspice.com/kid-approved-butternut-squash-mac-and-cheese-easy-30-minute-dinner/