Butternut Squash Mac and Cheese

I love mac and cheese but it can be so rich! Everything is fine in moderation but sometimes you want a bigger portion without the guilt!

Traditionally a mac and cheese starts out with a creamy bechamel sauce to which you add cheese, cheese and more cheese. Totally delicious!! You can check out my all out, don’t look at the calories mac and cheese here.

My healthier version uses butternut squash cooked with onions, garlic a few fragrant bay leaves and chicken stock. Blend it up with a bit of milk and you have a GREAT starter sauce! I added some really flavorful aged gouda and pecorino romano to the mix then topped with some super crunchy fried breadcrumbs and it’s just about perfect!

A Few Tips

• For a vegetarian version use veggie stock to cook the squash.
• Switch things up and add any of your favorite cheeses to this dish.
• The toasted bread crumbs are little flavor bombs so do your best to avoid skipping them!
• Make the sauce a day or three ahead and refrigerate. Warm before using.

How to Fry Breadcrumbs

1. Take 3-4 slices of bread and remove crusts, chop bread into small pieces. You can also crumble with your fingers.
2. Melt about 4 tablespoons of butter in a pan over medium heat.
3. Add the breadcrumbs and season with salt, pepper and even a little thyme if you’d like.
4. Move around pan and cook until GOLDEN brown.
5. Transfer to a bowl and set aside. You can mix in some parmesan if you’t like as well.

If you’ve tried this mac and cheese then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

1. Start off by cutting your butternut squash in half
2. With a spoon, scoop out the seeds inside so it’s nice and smooth.
3. Cut off the outer skin with a knife, dice the squash into small cubes, then chop up your onion.
4. Mince the garlic by smashing it with your knife first and chopping it up.
5. In a large pot over medium heat, pour in your chopped up onions and saute them with the bay leaves until translucent.
6. Add the garlic to the pot and cook on medium, stirring frequently until golden.
7. You can add a desired amount of white pepper, curry powder, salt and cracked red pepper. Now add in the butternut squash.
8. Pour in the stock, bring to a boil and cook until the squash is tender. Once done, go ahead and drain it, reserving ½ cup of broth. Remove the bay leaves and transfer to the blender.
9. Add the milk, nutmeg, broth, and puree until completely smooth and creamy. Taste and add salt and pepper as needed. Cook the pasta in salted water, once done, drain and set it aside.
10. Pour the pureed sauce over the cooked pasta. I used conchiglie but macaroni is a classic for good reason!
11. Add the cheese and stir it so it’s nice and melted. If you need to add milk to adjust the consistency, go ahead.
12. You can garnish your mac and cheese with parsley or do a toasted breadcrumb top. I did both!

Print

Butternut Squash Mac and Cheese

An utterly decadent, gooey mac and cheese packed with flavor! No one will guess it's made with butternut squash and way healthier than you'd expect.

Course dinner, lunch, Main Course

Cuisine American

Keyword butternut squash mac and cheese, mac and cheese

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8

Calories 327 kcal

Ingredients

Ingredients

• 1 butternut squash large to extra large
• 1 onion white medium
• 2 cloves garlic
• 2 bay leaves
• 3/4 cup whole milk 180mL
• 1 quart chicken broth 946mL
• ¼ tsp white pepper .25g
• Salt to taste
• 1/2 tsp nutmeg .50g
• 1 cup Gruyère shredded, 108g
• 1/4 cup Pecorino romano shredded, 25g
• 1 pound Conchiglie Pasta

Instructions

Instructions

1. Cut the butternut squash in half. Scoop out the seeds and cut off the outer skin. Dice up into cubes. Chop onion. mince garlic.

2. In a large pot over medium heat, sauté the onion and bay leaves until translucent, add garlic and cook on medium low until golden, stirring frequently. Add salt and pepper to taste.

3. Add in butternut squash. Pour the stock into the pot. Bring to a boil and cook until tender.

4. Drain squash, reserving 1/2 cup broth. Remove the bay leaves and transfer squash mixture to the blender. Add the milk, nutmeg, and reserved broth and puree until completely smooth and creamy. Taste and add salt and pepper as needed.

5. Cook pasta in salted water, drain, transfer to a large bowl and set aside. I used a pound of Conchiglie pasta but macaroni works great too!

6. Pour the pureed sauce over the cooked pasta and add the cheese. Stir to melt the cheese; if needed add milk to adjust consistency. Transfer to a baking dish.

7. You can top your mac and cheese with toasted breadcrumbs then bake in the oven at 350 degrees for 15 minutes. 

8. Once done, garnish with parsley, and enjoy!

Recipe Notes

Switch things up and add any of your favorite cheeses to this dish. 

The toasted bread crumbs are little flavor bombs so do your best to avoid skipping them!

Nutrition Facts

Butternut Squash Mac and Cheese

Amount Per Serving (1 bowl)

Calories 327 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Cholesterol 15mg 5%

Sodium 228mg 10%

Potassium 235mg 7%

Total Carbohydrates 42g 14%

Dietary Fiber 3g 12%

Sugars 6g

Protein 10g 20%

Vitamin A 20%

Vitamin C 3%

Calcium 6%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

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