Butternut Squash Mac & Cheese

6 servings
50 min

My Butternut Squash Mac & Cheese is a healthy twist on your classic baked mac & cheese. As you know by now, I love to eat and enjoy all the foods that I love. You also probably know by now, that I love to doing that by creating healthier alternatives; which is exactly what I did for this recipe. For my Butternut Squash Mac & Cheese, I really wanted it to be super decadent, hearty and cheesy; which is exactly how it turned out. Next time you are craving a big bowl of cheese mac & cheese, enjoy this lightened up version for a change!


Butternut Squash Mac & Cheese
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients

  • 1 (12oz) bag frozen cubed butternut squash
  • 1 box chickpea pasta or pasta of choice
  • 2 cups unsweetened almond milk
  • 2 cups shredded sharp cheddar
  • 2 cups shredded parmesan romano blend
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground sage
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp salted butter
  • 4 tbsp flour
  • 1 tsp cornstarch
  • 1/2 cup whole wheat panko breadcrumbs
  • olive oil
Instructions

Preheat oven to 375°F
Bring water to boil and season with salt. Add pasta and cook per instructions on the box. Drain and rinse under cold water. Set aside.
In a pan with a little olive oil, add frozen butternut squash. Saute and cook until soft. Smash with a fork and set aside.
In a medium to large pot (I like to use my dutch oven), add 3 tbsp butter and melt. Once melted, add 4 tbsp flour (2 tbsp at a time) and whisk until smooth.
Slowly add 1 cup almond milk into roux whisking consistently to avoid any lumps from forming.
Repeat process with second cup of almond milk.
Continue to whisk and simmer milk until bubbly.
Whisk in 1 tsp cornstarch (or arrowroot powder) and allow sauce to thicken. Continue to whisk until sauce is creamy and can coat the back of a wooden spoon.
Next, add the seasonings: garlic powder, onion powder, dried sage, salt and pepper. Whisk until combined.
Finally, it's time for the cheese! Add 2 cups shredded cheddar and 2 cups shredded parm/romano. Whisk until smooth and thick.
Add in the cooked and mashed butternut squash directly into the cheese sauce and mix until combined.
Add in the cooked pasta and mix until everything is combined.
Grease a medium size baking dish with olive oil spray.
Pour mac and cheese into baking dish and spread evenly.
Top with whole wheat panko breadcrumbs and additional cheese, if desired.
Bake in the oven for 25-30 minutes at 375°F.
After baking for 25-30 minutes, broil for 2-3 minutes on high until the top is golden brown.
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