One-Pan Butternut Squash Macaroni and Cheese

One-Pan Butternut Squash Macaroni and Cheese with bacon, broccoli, and a creamy butternut squash sauce is the ultimate Fall comfort food. And it’s ready in 30 minutes and in one pan!

One-Pan Butternut Squash Macaroni and Cheese is our delicious Fall take on everyone’s favorite comfort food. With al dente noodles in a creamy butternut squash sauce, it’s a wonderful welcome to Autumn flavors!

If you’re looking for a quick and easy weeknight dinner, this macaroni cheese readies in 30 minutes and cooks in one pan. You get an amazing dish everyone will love without breaking a sweat!

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And if you’re looking for delicious ways to sneak in veggies, the broccoli florets tossed in with the noodles and the puree butternut squash in the sauce makes this a meal you’ll feel good serving the whole family.

To cut down on prep time, I use canned butternut squash puree you can get at most major supermarkets. If you prefer fresh squash puree, here are three ways to make it at home:

• Slice the butternut squash crosswise through the stem in half, scoop out the seeds and arrange cut-side down in a single layer on a baking sheet. Roast in a 375 oven for about 40 to 50 minutes or until tender, scoop out the squash meat and puree in a food processor or blender until smooth. This is the most time-consuming method but I love the depth of flavor!
• Peel the squash, remove the seeds and cut the flesh into chunks. Place in a dish with about 1/2 inch of water in the bottom, cover, and micro wave on HIGH for about 3 to 5 minutes or until tender. Drain the liquid and puree in a food processor or blender until smooth.
• Place the butternut squash in a saucepan with about 1/2 inch of water and cook, covered, on medium heat for about 8 to 10 minutes or until tender. Drain the liquid and puree in a food processor or blender until smooth.

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One-Pan Butternut Squash Macaroni and Cheese

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

One-Pan Butternut Squash Macaroni and Cheese with bacon, broccoli, and a creamy butternut squash sauce is the ultimate Fall comfort food. And it's ready in 30 minutes and in one pan!

Course: Main Entree

Cuisine: American

Servings: 6 Servings

Calories: 642 kcal

Author: Lalaine

Ingredients

• 4 slices bacon, chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 cups chicken stock
• 1 1/2 cups heavy cream
• 10 ounces butternut squash puree
• 1/4 teaspoon nutmeg, freshly grated
• 10 ounces uncooked elbow macaroni
• 2 cups broccoli florets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups sharp cheddar cheese, shredded

Instructions

1. In a large skillet over medium heat, add bacon. Cook, stirring occasionally, for about 3 to 4 minutes until crisp. 

2. With a slotted spoon, remove bacon and drain on paper towels. Remove excess drippings except for 1 tablespoon.

3.  Add onions and garlic. Cook until softened.

4. Add chicken stock, milk, heavy cream, puree squash, and nutmeg. Stir to combine. Bring to a simmer, stirring occasionally.

5. Add pasta and stir to combine. Lower heat, cover and cook for about 4 to 6 minutes, stirring occasionally. 

6. Add broccoli and stir to combine. Cover and cook for about 3 to 5 minutes or until vegetable is tender-crisp, pasta is al dente, and sauce is thickened.

7. Add cheese and bacon. Season with salt and pepper to taste. Stir until combined and cheese is melted. Serve hot.

Nutrition Facts

One-Pan Butternut Squash Macaroni and Cheese

Amount Per Serving

Calories 642 Calories from Fat 378

% Daily Value*

Total Fat 42g 65%

Saturated Fat 24g 120%

Cholesterol 133mg 44%

Sodium 675mg 28%

Potassium 422mg 12%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 4g

Protein 21g 42%

Vitamin A 28.8%

Vitamin C 35%

Calcium 34%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.