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Butternut-Squash Mac and Cheese With Hidden Veggies

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ingredients
For the Pasta:
  • 12 oz 340 g elbow macaroni or cavatappi
  • 1 tsp kosher salt for the pasta water
For the Hidden-Veggie Cheese Sauce:
  • 1 tbsp 14 g unsalted butter
  • 1/2 cup 75 g finely diced yellow onion
  • 2 garlic cloves minced
  • 3 cups about 420 g peeled butternut squash, cut into 3/4-inch cubes
  • 2 cups about 200 g small cauliflower florets
  • 1 1/4 cups 300 ml low-sodium vegetable broth
  • 1 cup 240 ml whole milk
  • 2 oz 57 g cream cheese, cut into small pieces
  • 8 oz 226 g sharp cheddar cheese, freshly shredded
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground black pepper

Method
 

Instructions
  1. Bring a large pot of water to a boil and add 1 tsp kosher salt. Cook the pasta until just barely al dente, about 1 minute less than package directions. Reserve 1 cup pasta water, drain, and set aside.
  2. Return the same 5- to 6-quart pot to medium heat. Melt the butter, add the onion, and cook 3–4 minutes until softened. Add the garlic and cook 30 seconds.
  3. Add the butternut squash, cauliflower, and vegetable broth. Cover and simmer for 12–15 minutes, or until the squash is easily pierced and the cauliflower crushes readily with a fork.
  4. Remove from the heat and blend with an immersion blender until completely smooth. Return to low heat and stir in the milk, cream cheese, Dijon, 1/2 tsp salt, smoked paprika, and black pepper until smooth.
  5. Remove from the heat. Add the cheddar gradually, stirring until melted and creamy after each addition.
  6. Fold in the drained pasta. Add reserved pasta water 2 tbsp at a time if needed. Let stand 2–3 minutes, then serve while creamy and hot.

Notes

Frozen cubed butternut squash can replace fresh squash in the same quantity. Simmer it directly from frozen until completely tender.
For a thinner sauce, add reserved pasta water gradually rather than extra milk. The starchy water loosens the sauce without making it taste diluted.
The calorie value is an estimate based on the complete ingredient quantities divided into 6 servings. Actual nutrition will vary with pasta, broth, cream cheese, and cheddar brands.