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Creamy Squash Mac and Cheese

Looking for a fast and easy homemade pasta dinner to replace boxed mac n cheese? This butternut squash-infused macaroni and cheese recipe is ready in 30 minutes or less, and so tasty your kids are sure to clean their plates.

Serves 6-8


Creamy Squash Mac and Cheese
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  • ½ butternut squash (about 3 cups of peeled, cubed squash)
  • 1 box (454 g) of macaroni noodles
  • 2 tbsp butter
  • ¼ of one yellow onion, finely chopped
  • 1 tsp minced garlic (or 1 clove garlic, minced)
  • 2 tbsp all-purpose flour
  • 2 ½ cups milk (1% or 2% milk is recommended)
  • 1 ½ cups grated cheese. We recommend a mixture of old cheddar and parmesan to get the really cheesy flavour.


  1. Peel and chop squash into 1-inch cubes. Boil in a large pot until fork tender, about 15-20 minutes.
  2. At the same time, start cooking your pasta in a second large pot. When the two pots are cooking, cut your onion and garlic.
  3. In a third, smaller pot, melt butter and add onion and garlic. Cook over medium heat until onion is soft about 5-7 minutes, stirring occasionally.
  4. Reduce heat and stir flour into butter and onion mixture. It will become a thick paste. Then pour over milk and turn up heat to medium again. Whisk the mixture regularly and the flour will combine with the milk and thicken up into a white sauce. This takes about 8 minutes. When you get a creamy sauce consistency, remove from heat and add in cheese, stirring until it is melted.
  5. Let the sauce rest while you drain the macaroni and squash. Either mash the squash by hand or in a blender for a very fine consistency. Stir the squash into the cheese sauce and combine well. Pour squash-cheese sauce over the pasta and stir well to combine. Serve immediately!

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