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Creamy Butternut Squash Mac and Cheese Recipe

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★★★★★

4.8 from 74 reviews

This Creamy Butternut Squash Mac and Cheese is a comforting, nourishing twist on the classic with a velvety squash sauce that’s blended smooth and enriched with tangy Greek yogurt and sharp cheese. Perfectly cooked pasta is baked to bubbly, golden perfection with optional kale for added nutrition and optional crispy breadcrumbs on top for crunch.

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
  • 2 cups (225g) shredded cheese (Gruyère or sharp white cheddar recommended)*

Pasta and Additional Ingredients

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

Optional Toppings

  • 1/3 cup (30g) breadcrumbs
  • fresh thyme leaves and/or extra freshly ground black pepper

Instructions

  1. Simmer Butternut Squash: Combine the peeled cubed butternut squash, broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the squash is very tender. Test by piercing with a fork. Set aside.
  2. Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the mac and cheese.
  3. Cook Pasta and Kale: Boil enough water for the pasta according to package directions. Cook the pasta until just al dente. If using kale, add it during the last 1-2 minutes of cooking. If not, cook pasta 1-2 minutes beyond al dente. Drain and set aside.
  4. Make Butternut Squash Sauce: Transfer the warm squash mixture, including the liquid, into a blender or food processor. Add the Greek yogurt, salt, pepper, and nutmeg. Blend until smooth and creamy. Pour the sauce into a very large bowl and stir in the shredded cheese until combined. The cheese may not fully melt but that’s fine. Adjust seasoning if needed.
  5. Combine Pasta and Sauce: Fold the cooked pasta and kale into the squash cheese sauce, stirring to coat evenly. The sauce will be liquidy but the pasta will absorb it during baking.
  6. Prepare for Baking: Pour the mac and cheese mixture into an ungreased 9×13-inch baking dish or a 12-inch oven-safe skillet. Sprinkle breadcrumbs and extra cheese on top if using.
  7. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake another 5 minutes until the edges are bubbly and the top is slightly golden.
  8. Serve: Remove from oven and serve immediately with optional fresh thyme leaves and/or freshly ground black pepper for garnish.
  9. Store Leftovers: Cover and refrigerate leftovers in an airtight container for up to 5 days.

Notes

  • Use low sodium broth to control the saltiness of the dish.
  • Milk type can be dairy or a non-dairy alternative, but whole milk or 2% milk helps creaminess.
  • Greek yogurt adds tang and creaminess; plain yogurt is important, avoid flavored varieties.
  • Kale is optional but adds a nice green nutritional boost and slight earthiness.
  • Breadcrumb topping adds a crunchy texture but can be omitted for gluten-free versions if using gluten-free breadcrumbs.
  • Cheese choice affects flavor: Gruyère or sharp white cheddar bring depth and sharpness.
  • The dish can be reheated covered in the oven to retain creaminess or microwaved gently.

Keywords: butternut squash mac and cheese, creamy mac and cheese, vegetarian mac and cheese, healthy macaroni and cheese, squash pasta bake, comfort food

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