Vegetable-Loaded Mac and Cheese with Cauliflower and Butternut Squash

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Classic mac and cheese enriched with pureed cauliflower and butternut squash for creamy texture and extra nutrition without sacrificing flavor. 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

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

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook for 7 minutes until al dente, then drain and set aside.
2. Step 2: Steam 1 cup chopped cauliflower florets and 1 cup peeled cubed butternut squash in a steamer basket over boiling water for 10 minutes until very tender.
3. Step 3: Transfer steamed vegetables to a blender and blend until smooth, adding 1/4 cup milk to loosen if necessary.
4. Step 4: In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until the mixture bubbles but does not brown.
5. Step 5: Gradually whisk in 2 1/2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
6. Step 6: Stir in the pureed cauliflower and butternut squash, then add 2 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese. Cook gently until cheeses melt and sauce is smooth.
7. Step 7: Season with 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and 1/4 tsp garlic powder.
8. Step 8: Combine the cheese sauce with the drained macaroni, stirring thoroughly to coat.
9. Step 9: Transfer the mixture to a greased 9x9-inch baking dish and bake uncovered for 20 minutes until bubbly with lightly browned edges.