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Creamy Butternut Squash Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 108 reviews
  • Author: Mia
  • Prep Time: 45 min
  • Cook Time: 25 min
  • Total Time: 1 hr 10 min
  • Yield: 9 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Butternut Squash Mac and Cheese is a comforting twist on the classic dish, featuring a velvety butternut squash sauce blended with garlic, Greek yogurt, and a blend of sharp cheeses. Enhanced with optional kale for a nutritional boost and topped with crispy breadcrumbs and fresh thyme, this baked casserole is perfect for a cozy family meal that combines rich flavors and wholesome ingredients.

Ingredients

Scale

Squash Sauce

  • 4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
  • 1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
  • 1 and 1/4 cups (300ml) milk*
  • 3 cloves garlic, minced
  • 1/3 cup (80g) plain Greek yogurt*
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • small pinch ground nutmeg

Pasta and Vegetables

  • 1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
  • 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)

Cheese and Toppings

  • 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar recommended)*
  • Optional topping: 1/3 cup (30g) breadcrumbs
  • Optional topping: fresh thyme leaves and/or extra freshly ground black pepper

Instructions

  1. Simmer the Butternut Squash: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, until the squash is very tender. Check tenderness by piercing with a fork. Set aside once done.
  2. Preheat the Oven: While the squash simmers, preheat your oven to 375°F (191°C) to prepare for baking the mac and cheese later.
  3. Cook the Pasta and Kale: Boil water according to the pasta package instructions. Cook the pasta just until al dente. If using kale, add it to the pasta water during the last 1-2 minutes of cooking to soften. Drain both pasta and kale thoroughly and set aside.
  4. Blend the Sauce: Transfer the warm butternut squash mixture, including all the liquid, into a blender or food processor. Add the Greek yogurt, salt, black pepper, and nutmeg. Secure the lid and blend until completely smooth. Pour the sauce into a very large bowl.
  5. Add the Cheese: Stir the shredded cheese into the smooth butternut squash sauce until combined; some cheese may not fully melt which is fine. Taste the sauce and adjust seasoning with extra salt, pepper, or nutmeg if desired.
  6. Combine Pasta and Sauce: Add the drained pasta and kale to the sauce bowl and mix until evenly coated. Although the sauce may seem thin, the pasta will absorb it as it bakes.
  7. Prepare for Baking: Transfer the combined pasta and sauce to an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or a 3 to 4-quart baking dish. Sprinkle optional breadcrumbs and extra cheese on top for a crispy, cheesy crust if desired.
  8. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the edges are bubbly and the topping is golden brown.
  9. Serve: Remove from the oven and serve hot. Garnish with extra shredded cheese, fresh thyme leaves, and a sprinkle of freshly ground black pepper if preferred.
  10. Store Leftovers: Cover and refrigerate any leftovers; they will keep well for up to 5 days.

Notes

  • Milk, Greek yogurt, and shredded cheese indicated with an asterisk (*) can be substituted depending on dietary preferences or availability; whole milk and sharp cheeses work best for creaminess and flavor.
  • For a gluten-free version, use gluten-free pasta and skip breadcrumbs or use gluten-free breadcrumbs.
  • Kale is optional but adds nutritional value and color; it can be replaced with spinach or omitted.
  • Make sure not to overcook the pasta as it will further cook in the oven and soak up sauce.
  • If you want a richer sauce, consider adding a little butter before blending with the squash mixture.
  • Reheating leftover mac and cheese in the oven or microwave works well; add a splash of milk to loosen sauce if needed.

Nutrition

  • Serving Size: 1 cup
  • Calories: 370
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 40mg

Find it online: https://mealsbymia.com/creamy-butternut-squash-mac-and-cheese-recipe/