Butternut Squash Mac & Cheese
6 servings · 15 min prep · 30 min cook
Macros per serving
↓ 34% fewer calories · 185 kcal saved
Smart swaps
- Butter + flour roux base→Blended butternut squash sauce
Eliminates the butter-flour roux, cutting 12g fat per serving while adding vitamin A and potassium.
- 3 cups cheddar cheese→1 cup cheddar + nutritional yeast
Reduces cheese by two-thirds; nutritional yeast adds B12 and a savory cheesy flavor without the fat.
- White elbow macaroni→Whole wheat elbow macaroni
Adds 4g fiber per serving and delivers more iron and B-vitamins from whole grains.
- Whole milk→Unsweetened almond milk
Reduces calories and saturated fat significantly while keeping the sauce creamy.
Original
- 1 lb elbow macaroni
- 3 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 0.5 tsp dry mustard powder
- 1 tsp salt
- 0.5 tsp black pepper
Healthy version
- •10 oz whole wheat elbow macaroni
- •3 cups butternut squash, peeled and cubed
- •1 cup sharp cheddar cheese, shredded
- •0.75 cup unsweetened almond milk
- •3 tbsp nutritional yeast
- •1 tsp Dijon mustard
- •0.5 tsp garlic powder
- •0.5 tsp smoked paprika
- •0.25 cup whole wheat panko breadcrumbs
- •olive oil spray
- •salt and black pepper
Method
- 1
Preheat oven to 375°F. Cook whole wheat macaroni in salted boiling water according to package directions. Drain and set aside.
- 2
While pasta cooks, steam or boil butternut squash cubes until very tender, about 12-15 minutes. Drain.
12–15 minutes - 3
In a blender, combine cooked butternut squash, almond milk, nutritional yeast, Dijon mustard, garlic powder, and smoked paprika. Blend until completely smooth.
- 4
Pour the squash sauce into a large pot over low heat. Stir in shredded cheddar until melted and smooth. Season with salt and pepper.
- 5
Add cooked macaroni and toss until fully coated.
- 6
Transfer to a lightly greased 9x13 baking dish. Sprinkle panko breadcrumbs on top and give a light spray of olive oil.
- 7
Bake 15-18 minutes until the top is golden and crispy. Let cool 5 minutes before serving.
15–18 minutes5 minutes