Shortcut Butternut Squash Mac and Cheese

Butternut squash soup gives this macaroni and cheese extra creaminess and elevates the flavor to satisfy adults and kids alike. We call that a win-win!

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 boxes (7.25 oz. each) macaroni and cheese
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1⁄2 cup water
  • 2 cups premade butternut squash soup
  • 3 teaspoons thyme leaves, divided
  • 1 cup shredded cheddar cheese


  • Preheat broiler. Coat 9”x13” casserole dish with cooking spray.
  • Bring large pot of water to boil. Cook macaroni noodles according to package directions. (Do not follow instructions after cooking noodles.) Drain pasta and set aside.
  • Meanwhile, set large sauté pan over medium heat. Add oil and onion; cook 5 minutes. Add garlic; continue cooking 1 minute. Sprinkle flour evenly over mixture. Add cheese packets and water; stir until well combined and no clumps remain. Stir in soup and 2 teaspoons thyme. Stir in macaroni.
  • In prepared casserole dish, add macaroni mixture; sprinkle with shredded cheese. Broil 8 minutes. Garnish with remaining 1 teaspoon thyme.
  • Serve immediately, refrigerating any leftovers.