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Creamy Hidden Veggie Mac and Cheese Recipe with Butternut Squash Sauce for Easy Healthy Meals

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A creamy mac and cheese made with a velvety butternut squash sauce that sneaks in veggies without compromising on comfort or flavor. Perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 3 cups (about 1/2 medium) peeled, seeded, and cubed butternut squash (about 450g)
  • 8 ounces (225g) elbow macaroni
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk (or almond/oat milk for dairy-free)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)
  • 1/4 cup (25g) grated Parmesan cheese (optional but recommended)

Instructions

  1. Preheat oven to 425°F (220°C). Spread cubed butternut squash on a baking sheet and roast for 25-30 minutes until tender and golden. Let cool slightly.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions (7-8 minutes) until al dente. Drain, reserving 1/2 cup (120ml) pasta water.
  3. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until bubbling and thickened.
  4. Slowly whisk in milk, garlic powder, onion powder, nutmeg, salt, and pepper. Simmer, stirring frequently, until sauce thickens (5-7 minutes).
  5. Puree roasted butternut squash in a blender or food processor until smooth, adding a splash of milk if needed.
  6. Stir pureed squash into the thickened milk sauce. Gradually add cheddar and Parmesan cheeses, stirring until melted and silky. Adjust seasoning if needed.
  7. Fold cooked macaroni into the sauce, coating evenly. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Taste and adjust salt, pepper, or cheese. Optionally, sprinkle extra cheddar on top and broil for 2-3 minutes until bubbly and golden.

Notes

Roasting the butternut squash enhances sweetness and prevents watery sauce. Whisk milk slowly into roux to avoid lumps. Let squash cool before blending for a smoother sauce. For dairy-free, use plant-based milk and cheese alternatives. Sauce thickness can be adjusted with reserved pasta water or milk. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: mac and cheese, butternut squash, hidden veggies, creamy sauce, comfort food, healthy meals, easy dinner, family-friendly

Find it online: https://savoryrecipes.info/creamy-hidden-veggie-mac-and-cheese-recipe-with-butternut-squash-sauce-for-easy-healthy-meals/