Photo of One-pot butternut squash mac and cheese by WW

One-pot butternut squash mac and cheese

Points® value
Total Time
25 min
10 min
15 min
Who doesn’t love a main dish that only dirties one pot? This mac and cheese is super-creamy and super-rich, and gives you a nice dose of vegetables.


1% low-fat milk

2 cup(s)

Uncooked macaroni

10 oz, elbow variety

Table salt

1 tsp(s)

Dijon mustard

1 tsp(s)

Onion powder

¼ tsp(s)

Ground nutmeg

1 pinch(es)


8 fl oz

Cooked frozen mashed butternut squash

10 oz, pureed variety, thawed

50% reduced fat sharp cheddar cheese

4 oz, shredded


1 tbsp(s), chopped, for garnish


  1. In a large Dutch oven or soup pot, combine milk, macaroni, salt, mustard, onion powder, nutmeg and water. Cook over medium-high heat, stirring constantly, until small bubbles begin to form around edges, about 3 minutes; reduce heat to medium-low (do not let mixture boil).
  2. Continue to cook, stirring frequently, until pasta is almost tender and liquid is the consistency of sauce, about 14 minutes total time. Stir in squash; cook, stirring, 1 minute more.
  3. Remove from heat; add cheese, a handful at a time, stirring until fully melted before adding more. Serve garnished with chives.
  4. Serving size: 1 cup


SERVING SIZE (1 cup ) 260 Cal, 3 g Total Fat, 1 g Sat Fat, 612 mg Sod, 44 g Total Carb, 6 g Sugar, 0 g Added Sugar, 3 g Fib, 14 g Prot.