Vegetable-Infused Mac and Cheese with Cauliflower and Butternut Squash

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A creamy mac and cheese where pureed cauliflower and roasted butternut squash blend into the cheese sauce for extra creaminess and hidden nutrition. This American-inspired comfort-food recipe, ready in about 60 minutes, pairs elbow macaroni, cauliflower florets, butternut squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz elbow macaroni
• 2 cups cauliflower florets
• 2 cups peeled and cubed butternut squash
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 4 oz, softened cream cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups peeled and cubed butternut squash with 1 tbsp olive oil and roast on a baking sheet for 25 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 10 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
3. Step 3: Steam 2 cups cauliflower florets for 8-10 minutes until very tender. Transfer cauliflower and roasted butternut squash to a blender or food processor and puree until smooth.
4. Step 4: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking constantly, for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 3 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
6. Step 6: Reduce heat to low and stir in 2 cups shredded sharp cheddar cheese, 4 oz softened cream cheese, pureed cauliflower and butternut squash, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika until smooth and creamy.
7. Step 7: Add the drained macaroni to the cheese sauce and stir gently to combine.
8. Step 8: Transfer the mac and cheese to a greased 9x9 inch baking dish and bake at 400°F for 15 minutes until bubbly and lightly golden on top.
9. Step 9: Let cool for 5 minutes before serving.