Stovetop Mac and Cheese with Butternut Squash and Green Beans
A creative twist on classic mac and cheese that incorporates leftover butternut squash soup into the cheese sauce for added creaminess and subtle sweetness. The combination of American cheese and your choice of cheddar, gruyere, or parmesan creates a rich, melty base that coats fun-shaped pasta perfectly. Served alongside buttery green beans topped with sliced almonds, this makes a complete comfort meal that's perfect for weeknight dinners when you want something satisfying but not too heavy.
Ingredients
- 3 oz American cheese, grated
- 3 oz cheese (cheddar, gruyere, or parmesan), grated
- ¾ lb fun-shaped pasta (fusilli, shells, or elbow)regular macaroni1:1texture
classic shape works fine
- 1 ½ cups leftover butternut squash soupheavy cream1:1creamy
will be richer but less flavorful
- 1 cup milk, any type
- 1 lb green beans or haricot verts
- 1 Tbsp butter
- 2 Tbsp sliced almonds
Instructions
- 1
Bring water to boil for pasta, salt heavily when boiling, add pasta, and cook until al dente, then drain
- 2
Heat butternut squash soup in a large Dutch oven until lightly simmering
- 3
Whisk in milk, then add cheeses and whisk until melted into a creamy sauce
- 4
Add cooked pasta and stir until cheese sauce covers completely, season with salt and pepper to taste
- 5
Place green beans in microwave-safe container, sprinkle with salt, cover with wet paper towel, and microwave for 2 to 2.5 minutes depending on thickness
- 6
Toss green beans with butter and sliced almonds, season with salt and pepper to taste
Tips
Use leftover butternut squash soup as the base for an instant creamy cheese sauce that adds nutrition and flavor.
Mix different cheese types for complexity - American melts smoothly while cheddar or gruyere adds sharp flavor.
Cook green beans just until tender-crisp in the microwave to maintain their bright color and texture.
Good to Know
Refrigerate leftovers for up to 3 days. Cheese sauce may thicken when cold.
Cook pasta and make cheese sauce up to 1 day ahead. Reheat gently with extra milk if needed.
Serve immediately while cheese sauce is hot and creamy for best texture.
Common Mistakes
Don't let cheese sauce boil or it may curdle - keep at gentle simmer
Don't overcook green beans or they'll lose their crisp texture and bright color
Substitutions
classic shape works fine
FAQ
Can I make this without butternut squash soup?
Yes, substitute with heavy cream or milk mixed with a little butter and roasted butternut squash puree for similar creaminess and flavor.
What if my cheese sauce is too thick?
Gradually whisk in more milk until you reach desired consistency. The sauce should coat pasta generously but not be gluey.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of milk to restore creaminess.