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One-Pot Butternut Squash Mac and Cheese

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5 from 1 review

This One-Pot Butternut Squash Mac and Cheese is absolutely delicious. It’s gluten-free, made with just a few ingredients and it’s cheesy, creamy, comforting and comes together easily. 

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes

Yield: Serves 4

Ingredients

Scale
  • 2 cups butternut squash puree (or use honey squash, sweet potato or pumpkin puree)
  • 2 tablespoons unsalted butter (or olive oil works)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh sage minced
  • 1 tablespoon fresh thyme minced
  • 1/4 teaspoon nutmeg
  • 12 ounces gluten-free pasta of choice (I did shells but elbows, penne also work)
  • 1 cups water
  • 2 cups veggie, chicken or beef broth
  • 6 ounces shredded cheddar cheese
  • 2 tablespoons milk 

Instructions

  1. Melt the butter in a large pot then add in spices and stir
  2. Add in the pasta and mix it around so it is coated in butter
  3. Pour in both and water and sea salt (if desired)
  4. Cover and bring the pot to a boil then add in butternut squash puree and mix around
  5. Allow the pasta to cook uncovered for 5-7 minutes, stirring occasionally or it will stick
  6. Remove pot from heat and stir in cheese and milk and mix again
  7. Serve warm with more cheese like parmesan reggiano 

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave or skillet with splash of milk or water

  • Author: Rachel

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