Creamy Butternut Squash Mac and Cheese
This cozy, veggie-packed twist on mac and cheese blends roasted squash, melty cheese, and pasta shells into the ultimate comfort food.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 10 minutes
- Yield: Serves 9–10
- Category: Main Course, Vegetarian
- Method: Boil, Blend, Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups (560g) peeled, cubed butternut squash (about 1 large or 2 small squash)
1¼ cups (300ml) vegetable or chicken broth (low sodium)
1¼ cups (300ml) milk (any kind)
3 cloves garlic (minced)
1 lb (454g) uncooked pasta shells or preferred shape
1–2 cups (70–140g) chopped kale (optional)
⅓ cup (80g) plain Greek yogurt (or substitute cream cheese or sour cream)
1 tsp salt
½ tsp freshly ground black pepper
Pinch of ground nutmeg
2 cups (225g) shredded cheese (Gruyère, sharp white cheddar, or similar)
Optional topping: ⅓ cup (30g) breadcrumbs
Optional garnish: fresh thyme, extra cheese, or more black pepper
Instructions
In a medium saucepan, combine squash, broth, milk, and garlic. Bring to a boil over medium-high, then reduce to a simmer and cook for 20 minutes, until squash is tender.
Preheat oven to 375°F (191°C).
Meanwhile, boil pasta until just al dente. If using kale, add it during the last 1–2 minutes of boiling. Drain and set aside.
Transfer the squash mixture (including liquid) to a blender or food processor. Add Greek yogurt, salt, pepper, and nutmeg. Blend until smooth.
Pour sauce into a large mixing bowl and stir in shredded cheese. Taste and adjust seasoning as desired.
Add cooked pasta and kale to the cheese sauce. Mix until well combined.
Transfer mixture to a 9×13-inch baking dish, 12-inch oven-safe skillet, or similar. Top with breadcrumbs and extra cheese if desired.
Cover with foil and bake for 20 minutes. Remove foil and bake for 5 more minutes, until bubbling.
Serve warm, garnished with thyme and/or black pepper.
Notes
Freezer Friendly: Assemble unbaked and freeze for up to 3 months. Thaw, bring to room temp, and bake as directed.
Dairy Options: Use dairy or non-dairy milk and yogurt as preferred.
Cheese Tip: For best texture and flavor, grate cheese from a block instead of using pre-shredded.
Veggie Variations: Replace kale with spinach or broccoli, or omit altogether.
Storage: Store leftovers in the fridge up to 5 days. Reheat in oven or microwave.
