This creamy, cheesy classic gets a golden autumn glow with velvety butternut squash blended right into the sauce. Rich, gooey, and just a little sweet, its comfort food dressed up in fall’s coziest sweater.

Butternut Squash Mac & Cheese

Creamy comfort with a fall-forward twist

Servings: 4
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
RV-friendly: Heck yes. Boil, blend, and bake (or just serve stovetop style)!

Why You’ll Love It

• It’s secretly veggie-loaded (but no one will know).
• It’s rich without being too heavy.
• It’s mac & cheese, which is basically a love language.

Ingredients

• 2 cups uncooked elbow macaroni (or pasta of choice)
• 2 cups peeled & diced butternut squash
• 1/2 cup milk (or dairy-free alt like oat or almond)
• 3/4 cup shredded sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard (optional)
• Salt & pepper to taste
• Optional topping: buttery breadcrumbs or crushed crackers

Instructions

1. Boil the squash: In a medium pot, boil squash in salted water until very tender (about 10 minutes). Remove with slotted spoon and set aside. Use same water to cook pasta until al dente. Drain pasta.
2. Blend the sauce: Add cooked squash, milk, butter, garlic powder, and ground mustard to a blender or food processor. Blend until smooth and creamy. Season with salt and pepper.
3. Combine: Return pasta to pot. Stir in the sauce and cheeses over low heat until everything is melty and dreamy. Adjust seasoning if needed.
4. Optional bake: Pour into a small baking dish or foil pan, sprinkle with breadcrumb topping, and broil 2–4 minutes until golden and bubbling.
5. Serve hot and try not to eat the whole thing straight from the pan. (Or do. This is a no-judgment meal.)

Serving Ideas

• Pair with roasted veggies, grilled sausage, or a fresh fall salad
• Serve in individual ramekins or foil cups for RV-friendly portions
• Add crispy bacon, caramelized onion, or sautéed spinach for a twist