Easy Butternut Squash Macaroni Cheese

5 from 3 votes

Easy Butternut Squash Macaroni Cheese

This Butternut Squash Macaroni Cheese recipe is so super easy – it takes well under 30 minutes and doesn’t involve making a roux, plus it’s a deliciously sneaky way of getting 1 of your 5 a day - perfect for fussy eaters!

Course Main Course

Cuisine American, British

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 481kcal

Author Eb Gargano

Ingredients

500 g butternut squash cut into 1cm / ½inch cubes
300 ml milk
Salt and pepper to taste
300 g pasta any shape (I used spirals)
100 g mature cheddar cheese plus extra for sprinkling
Salad or vegetables to serve

Metric - US Customary

Instructions

Place the cubed butternut squash and milk, plus some salt and pepper in a large deep saucepan (it needs to be big enough to fit all the cooked pasta later).
Bring to the boil, then cover with a lid and simmer for 8 minutes until the butternut squash is tender.
Meanwhile cook the pasta for about 8 minutes until it is nearly, but not quite, done to your liking, then drain.
When the sauce is ready, use a hand blender to blitz to a smooth consistency (or a potato masher if you would prefer a slightly rougher consistency).
Next add 100g cheddar cheese to the sauce and stir until melted.
Then add the drained pasta to the sauce and stir together. Cook on a low heat for 3-5 minutes, until the pasta is done to your liking and the sauce has thickened slightly.
Serve with a simple salad or vegetables.

Notes

If you prefer a thicker sauce, mix 1 tablespoon of cornflour with a little milk and then add this to the sauce before you add the pasta.
If you wish to make this into a pasta bake, tip the finished pasta into a shallow oven dish and sprinkle with a little extra cheese and/or bread crumbs and cook under a hot grill until golden and bubbling.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition