The mac and cheese my picky eaters ask for every week has a secret: a whole cup of butternut squash in the sauce.
It’s creamy, extra cheesy and looks just like the boxed kind, but it’s done in one pot in about 25 minutes. Nobody at my table has figured it out yet!
Why You’ll Love This Recipe
- A full cup of veggies hidden in the sauce
- Looks (and tastes) like the boxed kind kids love
- One pot and about 25 minutes
- Works with butternut squash or canned pumpkin
What You’ll Need
- Elbow macaroni: 12 ounces.
- Butternut squash purée: 1 cup of frozen purée, thawed, or canned pumpkin. This is the hidden veggie!
- Milk: 1 cup, plus a splash more if the sauce gets thick.
- Butter: 2 tablespoons.
- Sharp cheddar: 2 cups, shredded.
- Seasonings: Garlic powder and salt.
- Peas or broccoli: 1 cup frozen peas or finely chopped steamed broccoli, optional.
How to Make Hidden Veggie Mac and Cheese
Step 1: Cook the pasta
Cook the pasta in salted water 1 minute less than the package says. If you’re using peas or broccoli, add them for the last 2 minutes. Drain.
Step 2: Make the sauce
In the same pot over medium-low heat, whisk the butter, squash, milk, garlic powder and salt until warm and smooth.
Step 3: Add the cheese
Turn off the heat and stir in the cheese a handful at a time until melted.
Step 4: Combine
Add the pasta back and stir until coated. Splash in more milk if it gets thick.
Busy Mom Tips
- The squash makes the sauce extra orange and creamy.
- Leave the peas out the first time if your kids are wary of green.
- Frozen butternut squash purée makes this super easy. Just thaw it first.
Frequently Asked Questions
Can I use canned pumpkin instead of butternut squash?
Yes. Canned pumpkin works the same way.
Will my kids taste the squash?
The squash makes the sauce extra orange and creamy, so it looks just like the boxed kind kids love.
Should I add the peas?
They’re optional. Leave them out the first time if your kids are wary of green.
How to Store and Reheat
Refrigerate leftovers in an airtight container for 3–4 days. Add a splash of milk when reheating to bring back the creamy sauce.
More Recipes You’ll Love
- Easy Ranch Chicken and Potato Sheet Pan Dinner
- Easy Taco Casserole with Ground Beef
- High-Protein Hot Honey Beef Bowls
Hidden Veggie Mac & Cheese
Ingredients
Method
- Cook pasta in salted water 1 minute less than the package says. Add peas or broccoli for the last 2 minutes. Drain.
- In the same pot over medium-low heat, whisk butter, squash, milk, garlic powder, and salt until warm and smooth.
- Turn off the heat and stir in cheese a handful at a time until melted.
- Add pasta back and stir until coated. Splash in more milk if it gets thick.
