Healthy Butternut Squash Mac ‘n’ Cheese Recipe
A wholesome and comforting twist on classic mac ‘n’ cheese featuring a creamy butternut squash sauce. This healthy recipe combines tender pasta with a velvety squash-based cheese sauce, providing a nutritious and flavorful meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butternut Squash
- 3 cups cubed butternut squash (from 1 small butternut squash, about 2 pounds)
Pasta
- 16 ounces short pasta
Sauce
- 2 1/2 cups milk (almond milk used in this recipe)
- 3/4 teaspoon paprika (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cheddar cheese, freshly shredded
Instructions
- Prep Squash: Fill a medium pot three-quarters full with water and bring it to a boil. While the water heats, chop the top and bottom off the butternut squash, peel it using a vegetable peeler, and scrape out the seeds with a spoon. Chop the peeled squash into one-inch pieces and transfer them into the boiling water. Boil uncovered until tender, about 12 to 14 minutes. Drain the squash in a colander once done.
- Cook Pasta: Refill the same pot you used for the squash with fresh water and bring it to a boil. Add the pasta and cook until just short of al dente. Drain the pasta and set aside.
- Make Sauce: Transfer the cooked butternut squash to a blender. Add milk, paprika (if using), salt, and pepper. Blend on high speed until the mixture forms a smooth, creamy sauce.
- Combine and Serve: Pour the squash sauce back into the empty pasta pot and heat on medium until warmed through. Stir in the shredded cheddar cheese until fully melted and the sauce is creamy. Add the drained pasta to the sauce, stir until well combined, and serve immediately. If the sauce thickens too much, add a splash of milk to loosen it.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Notes
- Using freshly shredded cheddar cheese helps the sauce melt more smoothly.
- Almond milk is a great dairy-free alternative but you can substitute with any milk of choice.
- For a spicier kick, consider adding a pinch of cayenne or smoked paprika.
- Ensure pasta is cooked just short of al dente as it will continue to soften slightly in the sauce.
- This dish can be reheated gently on the stovetop or in the microwave with a splash of milk to regain creaminess.
Keywords: butternut squash mac and cheese, healthy mac and cheese, vegetarian mac and cheese, creamy squash pasta, easy dinner recipe
