One-Pot Butternut Mac

Ashley Mincey


This is an excellent alternative to those who want the indulgence of mac and cheese, but a higher boost of nutrients at the same time. This is ridiculously kid-friendly, and they will love it just the same!

☆☆☆☆☆ 0 votes
10 Min
25 Min
Stove Top


Add to Grocery List

1/4 c
kosher salt, plus 1/2 tbsp
32 oz
butternut squash, peeled and cubed
1 c
reserved cooking liquid
1 can(s)
coconut milk, unsweetened
1 1/2 c
shredded parmesan
3/4 tsp
3/4 tsp
black pepper
1/2 tsp
garlic powder
1/2 tsp
onion powder
1 lb
short pasta
1 c
crispy fried onion topping

How to Make One-Pot Butternut Mac


  • 1Season a pot of water with ¼ cup of kosher salt. Bring the butternut squash to a boil in the salted water. Boil until fork tender.
  • 2Reserve 1 cup of cooking liquid. Remove the squash. Bring the water back to a boil. Cook the pasta as directed on the packaging.
  • 3Add the butternut squash, ½ cup of reserved cooking liquid and the settled cream at the top of the coconut milk can to a blender. Blend until silky smooth. Add more cooking liquid until you have the consistency desired.
  • 4Bring the creamy butternut squash sauce to a simmer. Stir in the pasta. Stir in 1 cup parmesan, salt, nutmeg, garlic powder, and onion powder. Top with the crispy onion topping and the remaining cheese. Cover to let the cheese melt. Garnish with paprika.
  • 5**For a quick variation: Swap the parmesan for sharp cheddar. Cook half a bag of Eat Smart broccoli. Rough chop and stir in at the end.

Printable Recipe Card

About One-Pot Butternut Mac

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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