Butternut Squash Mac and Cheese
This easy butternut squash mac and cheese tastes creamy and rich but is healthy thanks to simple swaps. Great for toddlers and picky eaters!
Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Servings: 10 servings
Ingredients
- 1 pound frozen cubed butternut squash or fresh squash cut into 3/4-inch cubes, about 1 small squash
- 4 strips bacon or pancetta* cut into bite-sized pieces, optional
- 1/4 cup finely chopped shallot or yellow onion
- 1 cup nonfat milk
- 1 cup low-sodium chicken broth or vegetable broth
- 16 ounces whole wheat pasta use any chunky shape, such as cavatappi (pictured), rigatoni or penne
- 1 teaspoon dry mustard
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 cup freshly shredded sharp cheddar cheese about 4 ounces
- 1/4 cup grated Parmesan cheese about 3/4 ounce
- 2/3 cup whole plain Greek yogurt do not use low fat or fat free or it may curdle
- Chopped fresh chives optional, for serving
For the Topping:
- 1/4 cup grated Parmesan cheese about 3/4 ounce
- 1/4 cup Panko breadcrumbs
- 1 1/2 teaspoons extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.
- Steam the squash according to package instructions until fork tender (if cooking fresh squash, bring a large pot of water boil. Add squash and boil until tender, 4-6 minutes.). Drain the squash, then transfer to a blender.
- Meanwhile, in a Dutch oven or similar deep, wide pot, cook the bacon over medium-low for 8 to 10 minutes, until the fat is rendered (don’t rush it or the bacon will burn). With a slotted spoon, transfer the bacon to a paper towel-lined plate and lightly pat dry. Discard all but 1/2 tablespoon drippings from the pot.
- Return the pot to medium-low heat. Add the shallot and sauté until softened, about 5 minutes.
- In a separate pot, cook the pasta until nearly al dente. It shouldn’t be completely crunchy but when you taste it, it should still be too firm to eat. Drain and set aside.
- In a small bowl, stir together the topping ingredients: Parmesan, panko, and olive oil. Set aside.
- Add the milk and broth to the blender with the squash. Blend until smooth, then pour into the pot with the shallot. Add the mustard, salt, nutmeg, and cayenne. Stir until combined.
- Bring the sauce to a gentle boil. Reduce the heat as needed to maintain a steady simmer. Simmer, stirring very often to prevent sticking, until the sauce is thickened, about 5 minutes. Remove from the heat and let cool 3 minutes.
- Whisk in the cheddar, Parmesan, and Greek yogurt until smooth. Taste and add additional seasoning as desired.
- Gently stir the noodles and bacon into the sauce.
- Scoop into the prepared baking dish (it will seem very saucy). Sprinkle the topping mixture over the top.
- Bake the butternut squash mac and cheese for 25 minutes, then turn the oven to broil. Broil for 2 to 3 minutes until the Panko is lightly browned. DO NOT walk away or the topping may burn when you let expect it. Sprinkle with fresh chives. Let cool a few minutes, then enjoy hot.
Notes
- *For a vegetarian butternut squash mac and cheese, omit the bacon. Sauté the shallot in 1/2 tablespoon olive oil instead of the bacon drippings.
- Adapted from my Pumpkin Mac & Cheese.
- TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze mac and cheese in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 10)Calories: 312kcalCarbohydrates: 38gProtein: 15gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 23mgPotassium: 297mgFiber: 4gSugar: 4gVitamin A: 5043IUVitamin C: 10mgCalcium: 210mgIron: 1mg
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