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A bowl filled with creamy macaroni and cheese sits on a green surface, with a fork resting on the edge of the bowl.
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5 from 10 ratings

Stovetop Butternut Squash Mac And Cheese (25 Minutes)

This creamy Butternut Squash Mac and Cheese is ready in under 25 minutes—lightened up with real squash for cozy, fall flavor without the heaviness.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dishes, Pastas, Side Dishes
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Vegetarian
Keyword: butternut squash mac and cheese, healthy mac and cheese, macaroni and cheese
Diet: Vegetarian
Occasion: 4th of July, Game Day, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 Tbsp olive oil 15 mL
  • ½ cup diced white onion about ½ of a medium onion
  • 2 cloves garlic minced
  • 1 ½ cups vegetable broth 354 mL
  • 3 cups diced butternut squash about half of a medium squash
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 lb uncooked pasta any shape, 453 g
  • 1 cup shredded sharp cheddar cheese 100 g
  • ½ cup plain yogurt 120 g
  • 1 tsp dijon mustard optional

Instructions

  • Flavor Base: Add 1 Tbsp olive oil to a large pot and set over medium heat. Add ½ cup diced white onion and 2 cloves garlic, cooking until soft and fragrant, about 5 minutes. 
    Diced onions being sautéed in a large pot with a wooden spoon on a green countertop.
  • Butternut: Add 1 ½ cups vegetable broth, 3 cups diced butternut squash, 1 tsp salt, and ¼ tsp pepper. Cover and let simmer until butternut is tender, 7 to 10 minutes.
    A pot on a green surface containing diced butternut squash, chopped onions, and liquid, with a wooden spoon.
  • Cook Pasta: Meanwhile, boil 1 lb uncooked pasta according to instructions on package, cooking until al dente.
    Cooked pasta draining in a white colander with black handles, placed on a green countertop.
  • Blend: Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
    An immersion blender is placed in a pot containing cooked, cubed butternut squash in a yellowish liquid on a green surface.
  • Mix: Mix the butternut puree into the pasta. Add 1 cup shredded sharp cheddar cheese and stir to evenly combine, then add ½ cup plain yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed. Optionally stir in dijon mustard*.
    A pot of macaroni and cheese with a wooden spoon and a dollop of sour cream on top, set on a green surface.

Video

Notes

*Dijon mustard in mac in cheese is one of my favorite mac & cheese hacks! While it doesn't actually add any detectable mustard flavor, it elevates the flavors of the cheese and salt. Try it next time you make this!
Storage: Mac and cheese is always best enjoyed right away, but you can keep it in the fridge in an airtight container for up to 3 days. Just reheat it on the stovetop slowly and with a splash of cream or broth to rehydrate the sauce.
Can I make this recipe gluten-free?
Yes, simply swap out regular pasta for a gluten-free variety. Ensure the broth and any other ingredients you use are also gluten-free.
What can I substitute for yogurt?
The best replacement for the yogurt is cream cheese, though it does make this mac and cheese a bit more decadent. You can also use sour cream or a dairy-free alternative like coconut or almond yogurt.

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 69.2g | Protein: 20.1g | Fat: 16.5g | Saturated Fat: 7.8g | Cholesterol: 36mg | Sodium: 633mg | Potassium: 559mg | Fiber: 4.9g | Sugar: 7.7g | Calcium: 240mg | Iron: 3.4mg
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