Description
This Creamy Butternut Squash Mac and Cheese is a comforting and healthier twist on the classic mac and cheese. Featuring a velvety sauce made from pureed butternut squash, Greek yogurt, and melted Gruyère or sharp white cheddar cheese, this dish combines nutritious vegetables with the indulgent flavors of traditional mac and cheese. Enhanced with optional kale for added greens and topped with a crunchy breadcrumb layer, it makes a satisfying family-friendly meal perfect for cozy dinners.
Ingredients
Scale
Main Ingredients
- 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 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
- 1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
- 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)
Optional Toppings
- 1/3 cup (30g) breadcrumbs
- Fresh thyme leaves
- Extra freshly ground black pepper
Instructions
- 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. Let it simmer gently for 20 minutes until the squash is very tender, easily pierced with a fork. You can start preparing the pasta during this time.
- Preheat the Oven: Set your oven to 375°F (191°C) to prepare for baking the mac and cheese later.
- Cook the Pasta and Kale: Boil enough water according to the pasta package directions. Cook the pasta until just al dente, meaning it still has a slight firmness. If using kale, add it to the boiling water for the last 1-2 minutes of cooking. If not using kale, continue boiling the pasta 1-2 minutes beyond al dente to achieve the desired texture. Drain the pasta and kale, then set aside.
- Make the Butternut Squash Sauce: Carefully transfer the warm butternut squash and liquid into a blender or food processor. Add the Greek yogurt, salt, freshly ground black pepper, and a small pinch of nutmeg. Blend until the mixture is completely smooth. Pour the creamy sauce into a very large bowl and stir in the shredded cheese until well combined. It’s fine if the cheese is not fully melted. Adjust the seasoning to taste, adding more salt, pepper, or nutmeg as desired.
- Combine Pasta with Sauce: Pour the drained pasta and kale into the bowl with the butternut squash cheese sauce. Stir thoroughly until the pasta is fully coated. The sauce might seem quite liquidy, but the pasta will absorb it during baking. Transfer everything into an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or any 3 to 4-quart baking dish. If using, sprinkle the top with breadcrumbs and an extra handful of cheese.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered to Brown: Remove the foil and continue baking for another 5 minutes until the mac and cheese is bubbly around the edges and the topping is golden brown.
- Serve and Store: Remove from the oven, garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper as desired. Serve hot. Cover and refrigerate leftovers for up to 5 days.
Notes
- You can use either vegetable or chicken broth; low sodium options are recommended to control saltiness.
- Milk can be whole, 2%, or your preferred variety to suit dietary needs.
- Kale is optional but adds a nice nutritional boost and color.
- Gruyère or sharp white cheddar are great cheese choices for a rich flavor.
- Using Greek yogurt adds creaminess and tanginess while keeping the dish lighter.
- Be careful not to overcook pasta before baking as it will soften further in the oven.
- Breadcrumb topping is optional for added crunch but can be omitted to keep it gluten-free if using gluten-free pasta and breadcrumbs.
- Store leftovers covered in the refrigerator for up to 5 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: butternut squash mac and cheese, creamy mac and cheese, vegetarian mac and cheese, healthy mac and cheese, fall recipes, comfort food, kale mac and cheese
