Macaroni and cheese is probably my most requested comfort food in need of major lightening-up. To be honest, I actually have a few versions that I think are delicious. This one, with creamy butternut squash, is really wonderful. What I love, is that it’s not just lightened up, but the squash adds so much nutritionally speaking and quite a bit in the flavor department.
The butternut creates a creamy texture and a very slight sweetness. I like to compliment that by using the sharpest white cheddar I can find and balance it all with a few shakes of Tabasco and a pinch of mustard powder.
Feel free to add some greens to this to amp-up the veggie factor even more! Try adding coarsely chopped broccoli, spinach or kale. This makes a great side-dish or make it a complete meal by serving with a nice big salad.
Butternut Baked Macaroni and Cheese
Ingredients
- 1 pound butternut squash cubed into 1 inch cubes
- 1 clove garlic peeled
- 1 1/4 cup vegetable broth
- 1 1/2 cup milk see Notes
- 2 tablespoons Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon Tabasco or other hot sauce
- 1/4 teaspoon dry ground mustard
- 8 ounces sharp cheddar cheese grated
- 1 pound uncooked whole grain rotini pasta
- olive oil
- 1/2 cup whole wheat panko
Instructions
- Preheat your oven to 375 degrees. Lightly oil a 12 inch round or 13x9 inch baking dish and set aside.
- In a medium saucepan, over medium high heat, combine the squash, garlic, vegetable broth and milk. Bring to a boil and reduce to a light simmer for 25 minutes. Remove from heat and allow to cool as you boil the pasta.
- Over high heat, bring a pot of water to a boil with a few pinches of sea salt. Add the pasta and cook according to package directions.
- In a blender, or with an immersion blender, blend the squash mixture along with the Greek yogurt, salt, pepper, Tabasco and dry mustard. Add the grated cheese and just stir in.
- Drain the cooked pasta and return it to the pot. Add the sauce and stir to coat.
- Pour the pasta mixture into the greased baking dish.
- In a small bowl, combine the panko with 1 teaspoon of olive oil. Mix to combine using your fingers.
- Top the casserole with the panko mixture.
- Bake for 25 minutes or until golden and slightly bubbly.
Notes
Adapted from Creamy, Light Macaroni and Cheese by Cooking Light
Caroline, this was delicious! I tried something different and
roasted the butternut squash with some onion first until tender.
I added some chopped fresh sage, which I love with butternut squash, to the liquid mixture and simmered the all the ingredients another 10 minutes. I will definitely make this again! Thanks.
Lisa
Lisa! I love your version! I’ll have to try that. Roasted butternut is so tasty…especially with sage! Thanks for sharing that! Miss you…let’s get together soon!
Sharp white cheddar is one of my top 5 cheeses, and the pairing of the butternut squash sweetness and the sharp bite of the cheddar… brilliant, and it makes me want to dive into an insane amount of this dish! This paired with some delicious sourdough and herb butter.. yes, please!
Thank you so much for letting me feature this recipes in the relaunch of the Weekly Meal Plans! http://asouthernfairytale.com/2016/03/02/weekly-meal-plan-week-32/
Pasta and butternut squash seem to have a natural affinity. I saw your image on Instagram and had to come find the recipe. It’s on the menu!
Hi Lynne! So glad you clicked over! Yes…I never realized just how well the butternut would pair with pasta…it’s wonderful! Hope you love it! :)
I have been meaning to try a butternut squash mac and cheese for some time now. This is the one!
Yay, Letty! Yes, me too! I’ve been meaning to test this out for ages…glad I did…it’s so good! Thanks for visiting!
I sooo need this right now, Caroline! Butternut squash Mac and Cheese is pure comfort and so delicious. What I love about your recipe is the addition of Tabasco and a bit of tangy yogurt! So smart! And of course, the sharpest white cheddar. Tillamook’s white cheddar is my favorite and I know it would be divine in this! Thank you my dear! :D Delicious!
Thanks so much, Traci! Yes! I am such a Tabasco fiend, so it may have made it’s way on this no matter what! Ahhhh…Tillamook is a perfect choice! That’s exactly the flavor I’m talking about…that sharpness works so well to balance out that slight sweetness of the squash. Thanks for stopping in sweet friend!
I love your version of this mac and cheese! Great recipe! One question. I noticed in the recipe the milk says “see notes” but I don’t see any notes on it. Does a certain milk not work in this recipe? I typically only have nut milk in my house.
xx, Jess
Ah! Thanks so much for catching that, Jess! I actually woke up this morning remembering that I never added my notes! Updated now! You can absolutely use any nut milk as long as it’s unflavored or unsweetened…well, you already know that! ;)
I love mac and cheese however I can get it, but especially stuffed with butternut! Total comfort.
Thanks, lovely! Yes…total comfort! :)