Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
butternut squash mac and cheese for one - featured image

Butternut Squash Mac and Cheese for One

  • Author: SOFIA
  • Total Time: 45 minutes
  • Yield: 1 serving 1x

Description

A creamy, budget-friendly single-serving mac and cheese made with roasted butternut squash, sharp cheddar, and simple pantry staples. Perfect for a quick, comforting weeknight meal.

Ingredients

Scale
  • 1 small butternut squash (about 2–3 lbs / 900g-1.3kg), peeled, seeded, and cubed
  • 1 cup elbow macaroni (115g)
  • 1/2 cup milk (whole or 2% recommended)
  • 1/2 cup chicken broth or water
  • 1 cup sharp cheddar cheese, shredded (100g)
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Olive oil for roasting squash
  • Salt for pasta water

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet.
  2. Roast squash for 25-30 minutes until tender and caramelized, flipping halfway through.
  3. While squash roasts, boil salted water and cook elbow macaroni until al dente (8-10 minutes). Reserve 1/4 cup pasta water before draining.
  4. Remove roasted squash from oven and let cool slightly. Mash with a fork until smooth with some lumps.
  5. In a skillet, melt butter over medium heat. Add garlic and smoked paprika, cooking for 1 minute until fragrant.
  6. Pour in milk and broth, bringing to a gentle simmer.
  7. Add mashed squash to the skillet and stir to combine.
  8. Gradually add shredded cheese, stirring constantly until melted and sauce thickens. Adjust consistency with reserved pasta water if needed.
  9. Add drained pasta to the sauce and toss to coat. Season with salt and pepper to taste.
  10. Serve immediately, optionally topped with bacon bits, parsley, or breadcrumbs.

Notes

Roasting the squash concentrates flavor better than boiling. Shred your own cheese to avoid anti-caking agents that cause graininess. Keep heat low when adding cheese to prevent separation. Save pasta water to help emulsify the sauce. This recipe does not freeze well due to the dairy sauce.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 6
  • Sodium: 380
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 48
  • Fiber: 4
  • Protein: 15

Keywords: butternut squash mac and cheese, single serving recipe, budget meals, comfort food, easy dinner, one pot meal, vegetarian mac and cheese

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookazu.com/butternut-squash-mac-and-cheese-for-one-easy-budget-single-serving-meal/