One-Pot Butternut Squash Mac & Cheese 🎃🧀

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If you are looking for the ultimate cozy fall comfort food that doesn't leave behind a sink full of dirty dishes, this One-Pot Butternut Squash Mac & Cheese is about to become your autumn staple!

By cooking the pasta directly in a velvety base of roasted butternut squash, butter, and water, every single noodle absorbs rich, savory flavor as it cooks. Blended with tangy cream cheese, sharp cheddar, and nutty Parmesan, the squash creates a smooth, hidden-veggie sauce that feels luxurious without being overly heavy. It's warm, cheesy, and packed with seasonal goodness!

Ingredients for One-Pot Butternut Squash Mac & Cheese

For the Squash Base

• Butternut Squash: 1 medium to large squash (about 1.5 lbs or more), halved   

• Extra Virgin Olive Oil: 1 tsp   

• Unsalted Butter: 2 tbsp   

• Garlic Powder: 1 tsp   

• Onion Powder: 1 tsp   
  

For the Pasta & Cheese

• Macaroni Noodles: 1 lb   

• Water: 5 cups   

• Fine Salt: 1 tsp, plus more to taste (about ¼ tsp extra at the end)   

• Cream Cheese: 4 oz, cubed   

• Shredded Cheddar Cheese: 8 oz   

• Finely Grated Parmesan Cheese: ½ cup (2 oz), plus extra for serving   
  

Step-by-Step Instructions

Step 1: Roast & Mash the Squash

1. Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.   

2. Scoop out the seeds from the butternut squash halves and discard.   

3. Rub the olive oil over the cut sides and place the squash flat-side down on the pan.   

4. Roast for 40 to 60 minutes, until fork-tender.   

5. Once cool enough to handle, peel off the skin and mash the flesh with a potato masher. You will need 2 cups of mashed squash (freeze any extra for your next batch!).   
   

Step 2: Build the Seasoned Base

1. In a large pot or Dutch oven, melt the unsalted butter over medium heat.   

2. Add the garlic powder and onion powder, stirring for 2 to 4 minutes until fragrant and lightly browned.   

3. Add the dry macaroni noodles and toss to coat in the seasoned butter.    

Step 3: Cook the Pasta in Squash Base

1. Pour in the 5 cups of water and 1 tsp of fine salt, then stir in the 2 cups of mashed squash.   

2. Cover the pot and bring to a boil over high heat.   

3. Once boiling, uncover, set a timer for 8 minutes, and stir occasionally as the pasta cooks.   
   

Step 4: Make It Creamy

1. Do not drain the liquid! Stir in the cubed cream cheese and cook for another 4 to 5 minutes, until the cream cheese is fully melted and the pasta is al dente.   

2. Lower the heat as needed to prevent scorching at the bottom of the pot.   
   

Step 5: Melt in the Cheese

1. Reduce heat to low.   

2. Stir in the shredded cheddar and finely grated Parmesan until fully melted, smooth, and creamy.   

3. Remove from heat and season with additional salt to taste (about ¼ tsp more is perfect).   
   

Step 6: Serve & Enjoy!

Spoon into warm bowls and top with an extra sprinkle of grated Parmesan cheese. 

Tips 💡

Consistency Tip: Don't panic if the mac and cheese seems a bit liquidy right when you take it off the heat! As it sits for a few minutes, the starches in the pasta liquid and the cheeses will thicken significantly, turning it into a rich, velvety sauce.  

Make-Ahead Squash Hack: Roast and mash your butternut squash a day or two in advance (or pull frozen mashed squash from your freezer) so weeknight assembly takes less than 20 minutes!

Reheating for Maximum Melty Goodness: Leftovers keep wonderfully in the fridge for up to 5 days. Because the sauce continues to solidify as it chills, simply reheat gently on the stovetop or in the microwave with a splash of milk or water to instantly restore its silky, melty texture!