Veggie-Packed Macaroni and Cheese with Cauliflower and Butternut Squash

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

Classic macaroni and cheese enhanced with pureed cauliflower and butternut squash for a creamy, nutritious meal kids love. This American-inspired kid-friendly recipe, ready in about 60 minutes, pairs elbow macaroni, cauliflower florets, butternut squash, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cauliflower florets
• 1 cup butternut squash, peeled and cubed
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 2 1/2 cups sharp cheddar cheese, shredded
• 2 oz cream cheese, softened
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

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Instructions

1. Step 1: Bring a large pot of salted water to a boil and add 10 oz elbow macaroni, cooking for 8 minutes until al dente. Drain and set aside.
2. Step 2: Steam 1 1/2 cups cauliflower florets and 1 cup peeled cubed butternut squash for 12 minutes until very tender. Transfer to a blender and puree until smooth.
3. Step 3: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly.
4. Step 4: Gradually whisk in 3 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
5. Step 5: Remove sauce from heat and stir in 2 1/2 cups shredded sharp cheddar cheese, 2 oz softened cream cheese, the pureed vegetables, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika until smooth and creamy.
6. Step 6: Return the cooked macaroni to the sauce and stir until well combined.
7. Step 7: Transfer to a greased 9x9 inch baking dish and bake at 350°F for 20 minutes until bubbly and lightly golden on top. Let rest 5 minutes before serving.