Veggie-Loaded Mac and Cheese with Butternut Squash Purée

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Classic macaroni and cheese elevated with smooth butternut squash purée and finely diced onion and bell pepper, offering a creamy, colorful dish kids adore. This american-inspired kid friendly ready in about 50 minutes pairs elbow macaroni, peeled and cubed butternut squash, finely diced yellow onion 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
• 1 1/2 cups, peeled and cubed butternut squash
• 1/2 cup, finely diced yellow onion
• 1/2 cup, finely diced red bell pepper
• 4 tbsp butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk milk
• 2 cups shredded sharp cheddar cheese
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp mustard powder
• 1/4 tsp paprika

Instructions

1. Step 1: Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add 10 oz elbow macaroni and cook for 7-8 minutes until al dente, then drain and set aside.
2. Step 2: Steam 1 1/2 cups peeled and cubed butternut squash until very tender, about 12 minutes. Transfer to a blender and purée until smooth.
3. Step 3: In a large saucepan, melt 4 tbsp butter over medium heat. Add 1/2 cup finely diced yellow onion and 1/2 cup finely diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
4. Step 4: Stir in 3 tbsp all-purpose flour and cook for 1 minute to form a roux.
5. Step 5: Gradually whisk in 2 1/2 cups whole milk, then add the butternut squash purée. Cook over medium heat, stirring frequently, until the sauce thickens, about 6-8 minutes.
6. Step 6: Remove from heat and stir in 2 cups shredded sharp cheddar cheese, 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, and 1/4 tsp paprika until smooth and creamy.
7. Step 7: Combine the cooked macaroni with the cheese and veggie sauce, mixing well. Transfer to a greased 9x13 inch baking dish.
8. Step 8: Bake uncovered for 20 minutes until hot and bubbly. Let cool slightly before serving.