Vegetable-Loaded Macaroni and Cheese with Cauliflower and Butternut

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

Classic macaroni and cheese enriched with pureed cauliflower and butternut squash for a creamy, veggie-packed twist. This American-inspired comfort-food recipe, ready in about 35 minutes, pairs elbow macaroni, cauliflower florets, butternut squash cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 1/2 cups cauliflower florets
• 1 1/2 cups butternut squash cubes
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 2 oz cream cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

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

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
2. Step 2: Meanwhile, steam 1 1/2 cups cauliflower florets and 1 1/2 cups butternut squash cubes over boiling water for 10 minutes until soft. Transfer to a blender and puree until smooth.
3. Step 3: In a large saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1 minute to form a roux.
4. Step 4: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Stir in the pureed vegetables, 2 cups shredded sharp cheddar cheese, 2 oz cream cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Cook for 2 minutes until cheese melts and the sauce is creamy.
6. Step 6: Add the drained macaroni to the sauce and stir gently until fully coated. Serve warm.