Silky Butternut Squash Mac & Cheese

This One Pot Butternut Squash Mac and Cheese is rich, extra silky, and loaded with so much incredible flavor! Easily made in just 30 minutes for a cozy weeknight dinner the whole family will keep!

It doesn't get much better than rich and silky macaroni and cheese recipe on a cozy fall day, but did you know this dish is loaded with a whole pound of butternut squash?! Not only does butternut squash add such a satisfying flavor to this mac and cheese, but it gives this dish such a beautiful golden color and makes the sauce extra silky smooth and silky! Wholesome comfort fo

To make things easier when preparing this recipe, you can purchase pre-chopped butternut squash right from the store. However, not all stores carry pre-chopped squash so here is the simple method for peeling and cutting your own butternut squash.

What goes in

• 1 tablespoon olive oil, or butter
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups cubed peeled butternut squash
• 1 1/2 cups lower sodium vegetable broth
• 1 1/2 cups milk of choice
• 2 tablespoons plain Greek yogurt
• 1/8 teaspoon nutmeg (just a pinch!)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups freshly shredded cheese
• 1 box, 1 pound uncooked noodles (
• Fresh thyme, garnish as desired

How it comes together

1. In a large pot or dutch oven, heat oil over a lively burner and sauté the onion until the aroma shows and translucent, about 2 to 3 minutes. Add garlic and sauté for about 30 seconds then mix in the butternut squash, tossing with the onions and garlic.
2. Pour in the vegetable broth and milk and let everything come to a boil. Reduce heat, cover and let the butternut squash simmer for about 20 minutes, until squash is fork tender.
3. While the squash is simmering, bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to the package instructions until al dente. While your noodles are boiling and squash is simmering this is also a great time to shred your cheese.
4. Once the butternut squash mixture is ready, turn the heat off and add in the Greek yogurt, nutmeg, salt and pepper. Using a hand immersion blender (or you could transfer the squash mixture to a regular blender or food processor), blend until the mixture is smooth and silky.
5. Drain the noodles and add them to the pot with the puréed butternut squash along with the shredded cheese. Mix well until cheese is melted and the pasta is completely coated. Feel free to add a little extra milk or vegetable broth to adjust the consistency and season with additional salt and pepper, as needed.
6. Sprinkle with fresh thyme or other herbs, serve and enjoy!