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Butternut Squash Mac & Cheese

This creamy Butternut Squash Mac & Cheese is a twist on an American classic with a hint of fall. This healthier take will become a family favorite.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Servings: 10 -12
Calories: 245kcal
Author: Sandra

Ingredients

  • 4 cups cubed butternut squash about 1 1/4 pounds
  • 2 cups macaroni uncooked
  • 1 tablespoon butter
  • 2 shallots chopped
  • 3 cups low-fat milk divided
  • 1/3 cup all-purpose flour
  • 2 teaspoons Dijon Mustard
  • 1-2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon granulated garlic
  • 6 ounces shredded Gruyere cheese
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon paprika

Instructions

  • Preheat oven to 400 degrees F.
  • Spray a 2 quart baking dish with cooking spray, set aside.
  • Cook pasta until al dente, set aside.
  • Bring a large pot of water to a boil. Add in butternut squash and let it boil until tender, about 8-10 minutes.
  • Drain, then divide the squash in half into two bowls and set one aside. Take the other bowl and mash squash.
  • In a small bowl add 1 cup of milk, flour, mustard, rosemary, white pepper, and salt, stir together and set aside.
  • In the same large pot that you boiled water in, add butter and place over medium-high heat. Add shallot, and cook, until it starts to brown, about 1 to 3 minutes, stir frequently to avoid burning. 
  • Slowly add 2 cups milk and bring to a boil, whisk in flour until smooth and starts to thicken. Add in the remaining milk/flour mixture and whisk until well combined and thick, remove from heat and add in shredded Gruyere cheese, stir until completely melted.
  • Stir in the mashed squash. Then slowly stir in the macaroni and the remaining chucks of squash. Transfer to the prepared dish.
  • Top with breadcrumbs, sprinkle with paprika, spray the top of the bread crumbs with cooking spray so that can turn easily turn a golden brown.
  • Place in the oven and bake until bubbling hot and browned on top, 10 to 15 minutes.
  • Remove from oven and cool at least 10 minutes before serving. Serve and enjoy!

Notes

Recipe adapted from Healthy Seasonal Recipe Would be great served as a main dish or as a side dish.

Nutrition

Calories: 245kcal | Carbohydrates: 32g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 310mg | Potassium: 390mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6335IU | Vitamin C: 12.1mg | Calcium: 299mg | Iron: 1.1mg