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Quick Butternut Squash Mac and Cheese: Easy 30-Minute Recipe

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A creamy, cheesy mac and cheese with hidden butternut squash, ready in 30 minutes. The crispy breadcrumb topping adds a satisfying crunch, making it a perfect weeknight comfort meal.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 8 ounces elbow macaroni
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 teaspoon dried thyme or Italian seasoning

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package directions until al dente (usually 7-9 minutes). Drain the pasta in a colander, but don’t rinse it—the starch helps the sauce stick. Set it aside while you work on the sauce.
  2. Soften the squash: Place 2 cups of cubed butternut squash in a microwave-safe bowl with 2 tablespoons of water. Cover the bowl with a microwave-safe plate or plastic wrap (leave a small vent). Microwave on high for 5-7 minutes, until the squash is fork-tender. You’ll know it’s ready when you can easily pierce a cube with a fork—it should be soft but not mushy. Drain any excess water, then mash the squash with a fork or potato masher until smooth. A few small lumps are fine; they add texture.
  3. Start the sauce: In the same pot you used for the pasta (one less dish to wash!), melt 2 tablespoons of unsalted butter over medium heat. Add the mashed squash, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/4 teaspoon ground nutmeg, and a pinch of salt and pepper. Stir everything together until it’s well combined and smooth. Let it simmer gently for 2-3 minutes, stirring occasionally, so the flavors meld.
  4. Add the cheese: Reduce the heat to low and gradually stir in 1 cup of shredded sharp cheddar cheese. Keep stirring until the cheese is fully melted and the sauce is creamy and smooth. If the sauce seems too thick, add a splash more milk—a tablespoon at a time—until it reaches your desired consistency. Taste and adjust the salt and pepper if needed.
  5. Combine pasta and sauce: Add the cooked macaroni to the pot with the cheese sauce. Stir gently with a wooden spoon until every piece of pasta is coated in that velvety orange sauce. The pasta will absorb some of the sauce as it sits, so don’t worry if it looks a little loose at first.
  6. Make the crispy breadcrumb topping: While the pasta and sauce are coming together, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 1/2 cup of panko breadcrumbs and stir constantly for 2-3 minutes, until they’re golden brown and fragrant. Watch them closely—they can go from perfect to burnt in seconds. If you’re using Parmesan, stir in 1/4 cup of grated Parmesan and 1/4 teaspoon of dried thyme or Italian seasoning during the last 30 seconds of cooking. Remove from heat imm…
  7. Serve it up: Spoon the mac and cheese into bowls and top each serving with a generous sprinkle of the crispy breadcrumbs. Serve hot, and don’t be shy with the topping—it’s the best part.

Notes

For a gluten-free version, use gluten-free pasta and breadcrumbs. For a dairy-free version, use unsweetened almond milk, vegan butter, and plant-based cheddar. To make it spicy, add 1/4 teaspoon cayenne pepper or red pepper flakes. For extra protein, stir in cooked chicken or bacon. Leftovers can be stored in the refrigerator for up to 4 days; reheat with a splash of milk.

Nutrition

Keywords: butternut squash mac and cheese, quick mac and cheese, 30-minute mac and cheese, healthy mac and cheese, vegetarian mac and cheese, easy weeknight dinner

Find it online: https://elaraeats.com/quick-butternut-squash-mac-and-cheese-easy-30-minute-recipe/