Healthy Butternut Squash Mac ‘n’ Cheese Recipe
This Healthy Butternut Squash Mac ‘n’ Cheese recipe combines creamy, cheesy comfort food with the natural sweetness and nutrition of butternut squash. Using a simple blend of cooked squash, dairy or plant-based milk, and sharp cheddar cheese, it offers a delightful twist on classic mac ‘n’ cheese with fewer calories and a boost of vitamins. Perfect as a cozy weeknight meal, this dish is easy to prepare and can be made with almond milk for a lighter, dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Squash and Sauce Ingredients
- 3 cups cubed butternut squash (about 1 small butternut squash, 2 pounds)
- 2 1/2 cups milk (almond milk recommended for lighter option)
- 3/4 teaspoon paprika (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Cheese
- 16 ounces short pasta (such as elbow macaroni or shells)
- 1 1/2 cups freshly shredded cheddar cheese
Instructions
- Prep Squash: Fill a medium pot about three-quarters full with water and bring it to a rolling boil. While waiting, cut off the top and bottom of the butternut squash, peel it using a vegetable peeler, scoop out the seeds with a spoon, and chop the flesh into roughly one-inch cubes. Carefully add the cubed squash into the boiling water.
- Boil Squash: Cook the squash cubes uncovered in the boiling water for 12 to 14 minutes, or until they are tender enough to be pierced easily with a fork. Drain the squash well in a colander.
- Cook Pasta: Refill the same pot you used for the squash with water and bring it to a boil again. Add the pasta and cook until just shy of al dente according to package instructions. Drain and set aside.
- Make Sauce: While the pasta cooks, transfer the drained butternut squash to a blender. Add the milk, paprika (if using), salt, and pepper, and blend until you achieve a smooth, creamy sauce.
- Combine Sauce and Cheese: Pour the blended butternut squash sauce back into the empty pasta pot and warm it over medium heat. Stir in the shredded cheddar cheese until melted and fully incorporated, creating a rich cheese sauce.
- Mix Pasta and Serve: Add the drained pasta to the cheese sauce, stirring gently to coat all the noodles evenly. If the sauce thickens too much, add a splash more milk to loosen it. Serve immediately for the best texture and flavor.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate. Consume within 4 to 5 days for freshness and safety.
Notes
- Use freshly shredded cheese instead of pre-shredded for better melting and texture.
- Almond milk or other plant-based milks keep the dish lighter and suitable for lactose-intolerant diets.
- If you prefer a spicier kick, add a pinch of cayenne pepper along with the paprika.
- The sauce can thicken when cooled; reheat gently with additional milk to restore creaminess.
- For a gluten-free version, substitute pasta with a gluten-free alternative.
Keywords: butternut squash mac and cheese, healthy mac and cheese, butternut squash recipe, cheesy pasta, vegetarian mac and cheese
