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Lighter Creamy Butternut Squash Mac and Cheese Bake

butternut squash mac and cheese - featured image
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A healthier twist on classic mac and cheese, this creamy bake uses roasted butternut squash puree for a velvety texture without heavy cream. It’s quick, easy, and perfect for weeknight dinners or meal prep.

Ingredients

  • Butternut squash, peeled and cubed (about 3 cups)
  • Elbow macaroni (or any short pasta) – 8 ounces
  • Sharp cheddar cheese, shredded – 1 cup
  • Gruyere cheese, shredded – 1/2 cup
  • Milk – 1 cup
  • Greek yogurt – 1/4 cup
  • Garlic cloves, minced – 2 cloves
  • Onion, diced – 1/2 cup
  • Chicken or vegetable broth – 1/2 cup
  • Butter – 1 tablespoon
  • Salt and black pepper – To taste
  • Ground nutmeg – 1/4 teaspoon
  • Dijon mustard – 1 teaspoon
  • Panko breadcrumbs – 1/4 cup
  • Parmesan cheese, grated – 2 tablespoons

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roast the squash: Toss cubed butternut squash with a drizzle of olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes until tender and edges caramelize.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain and set aside (do not rinse).
  4. Make the squash puree: Transfer roasted squash to a blender. Add 1/4 cup of broth and blend until completely smooth.
  5. Sauté aromatics: In a large skillet over medium heat, melt butter. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  6. Build the sauce: Pour squash puree into skillet with onions and garlic. Add remaining 1/4 cup broth, milk, and Greek yogurt. Whisk until smooth. Bring to a gentle simmer, then reduce heat to low.
  7. Add cheese: Gradually add shredded cheddar and gruyere, stirring constantly until melted and smooth. Stir in Dijon mustard, nutmeg, salt, and pepper to taste.
  8. Combine: Add cooked pasta to sauce and stir until coated.
  9. Assemble: Pour mac and cheese into a greased 9×13-inch baking dish and spread evenly.
  10. Make topping: Mix panko breadcrumbs with grated Parmesan and a drizzle of olive oil. Sprinkle over the top.
  11. Bake: Place dish in oven and bake for 20-25 minutes until top is golden and sauce bubbles. Let rest 5 minutes before serving.

Notes

Don’t overcook the pasta; cook al dente as it will continue to cook in the oven. Grate your own cheese for smooth melting. Season in layers for depth. Roast the squash instead of boiling for better flavor. Let the bake rest for 5-10 minutes before serving to allow the sauce to thicken.

Nutrition

Keywords: butternut squash mac and cheese, healthy mac and cheese, lighter mac and cheese, creamy mac and cheese, easy mac and cheese, comfort food, weeknight dinner

Find it online: https://evadinnerideas.com/lighter-creamy-butternut-squash-mac-and-cheese-bake-easy-healthy-recipe/