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Creamy Skillet Butternut Mac and Cheese (Easy 30-Min Recipe)

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This creamy skillet butternut mac and cheese is a quick, one-pan comfort food that combines velvety butternut squash sauce with sharp cheddar and pasta, all cooked in under 30 minutes. It’s a family-friendly, veggie-packed twist on a classic that feels indulgent but is secretly wholesome.

Ingredients

Scale
  • 2 cups butternut squash, peeled and diced into ½-inch cubes
  • 8 ounces elbow macaroni or cavatappi
  • 2 cups sharp cheddar cheese, freshly grated
  • 1½ cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup panko breadcrumbs (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler, cut in half lengthwise, scoop out seeds, and dice into ½-inch cubes (about 2 cups). If using pre-cut squash, rinse and pat dry.
  2. Grate the cheese: Grate sharp cheddar on the large holes of a box grater to get about 2 cups loosely packed. Set aside to come to room temperature.
  3. Sauté the aromatics: Place a large cast iron or heavy-bottomed skillet over medium heat. Add 1 tablespoon butter. Once melted and bubbly, add minced garlic and cook for about 30 seconds until fragrant.
  4. Cook the squash and pasta: Add diced butternut squash, dry pasta, broth, and 1 cup of milk to the skillet. Stir to combine, bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring once halfway, until pasta is al dente and squash is tender.
  5. Make the sauce: Uncover skillet and increase heat to medium. Add remaining ½ cup milk and Dijon mustard. Mash about half of the squash cubes with a fork or potato masher right in the skillet to thicken the sauce.
  6. Add the cheese: Reduce heat to low. Sprinkle grated cheddar over the pasta mixture, a handful at a time, stirring gently after each addition until fully melted and smooth. Season with salt and pepper to taste. If sauce is too thick, add a splash of warm milk or broth.
  7. Optional crispy topping: Preheat broiler. Mix panko breadcrumbs with remaining 1 tablespoon melted butter. Sprinkle evenly over mac and cheese. Broil for 2-3 minutes until golden brown. Let rest for 2 minutes before serving.

Notes

For best results, use freshly grated cheese to avoid graininess. Don’t skip the Dijon mustard—it brightens the cheese flavor. Let the dish rest for 2-3 minutes after cooking to allow the sauce to thicken. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend.

Nutrition

Keywords: butternut mac and cheese, skillet mac and cheese, one-pot mac and cheese, easy mac and cheese, fall comfort food, vegetarian mac and cheese

Find it online: https://juliamadeit.com/creamy-skillet-butternut-mac-and-cheese-easy-30-min-recipe/