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Generated four-panel process illustration for butternut squash mac and cheese for two without bacon

Butternut Squash Mac and Cheese for Two Without Bacon

This stovetop mac and cheese makes two main servings with mashed butternut squash in the sauce. A little butter and flour help the milk coat the macaroni, and cheddar goes in after the pan comes off the heat. There is no bacon to fry and no second bake to dry out the pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 main servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces dry elbow macaroni 113 g
  • 1 cup peeled butternut squash cubes about 150 g; cut into 1/2-inch pieces
  • 1 tablespoon butter 14 g
  • 1 teaspoon all-purpose flour
  • 1/2 cup whole milk 120 ml
  • 3/4 cup freshly grated cheddar about 85 g
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fine salt plus salt for pasta water if desired
  • 1/8 teaspoon black pepper
  • 1/4 cup reserved pasta cooking water hold separately; add only as needed

Equipment

  • 1 Two saucepans
  • 1 Mixing bowl and fork or potato masher
  • 1 Whisk
  • 1 Measuring cups and spoons

Method
 

  1. Put the squash in a small saucepan, cover with water and bring to a simmer. Cook for about 10–12 minutes, until a fork passes easily through the cubes. Meanwhile, cook the macaroni in a second pan according to its package directions. Reserve 1/4 cup pasta water before draining the pasta. Drain the squash thoroughly.
  2. Mash the soft squash with a fork or potato masher until there are no firm pieces; a little texture is expected with a fork. Melt the butter in the empty pasta pan over medium-low heat. Stir in the flour and cook for about one minute, stirring so it does not darken or stick.
  3. Gradually whisk the milk into the butter and flour. Stir over gentle heat for about 2–3 minutes until lightly thickened. Stir in the mashed squash, garlic powder, salt and pepper and heat through. Remove the pan from the heat, then stir in the cheddar in small handfuls until melted. Avoid boiling the cheese sauce.
  4. Fold the drained macaroni into the sauce. If it is too thick to coat the pasta easily, stir in reserved pasta water one tablespoon at a time. Let the pasta stand briefly in the warm sauce, then divide between two bowls and serve. If it needs more heat, warm it gently while stirring rather than bringing it to a hard boil.

Notes

Recipe development note: This formulation has not been kitchen-tested. Times and yields are estimates; follow the texture, doneness and product checks.
The starting quantity is 4 ounces of dry elbow macaroni and 1 cup of peeled squash cubes. Serve it as dinner for two or divide it into four smaller side portions. The stated yield is two main servings. Preparation and cooking times are estimates, with the pasta and squash cooking partly at the same time.
Refrigerate leftovers in a shallow covered container within two hours, or one hour if the room is above 90°F (32°C). Keep at 40°F (4°C) or below and use within three to four days. Reheat until the center reaches 165°F (74°C), stirring so the middle heats evenly. A small splash of milk or water can loosen the sauce. Reheated pasta will be softer than the fresh batch.