Description

This Creamy Butternut Squash Mac and Cheese is a comforting, wholesome dish perfect for fall and winter. Featuring tender butternut squash blended into a velvety sauce enriched with Greek yogurt and melted Gruyère cheese, it offers a flavorful, meat-free twist on classic mac and cheese. Optional kale adds a nutritious punch, while breadcrumbs create a delightful crunchy topping. Ideal for a satisfying weeknight meal or delicious leftovers.

Ingredients

Scale

Main Ingredients

4 cups (about 560g) peeled and cubed butternut squash (about 1 large or 2 small squash, or 1 lb 4 oz)
1 and 1/4 cups (300ml) vegetable broth or chicken broth (low sodium is fine)
1 and 1/4 cups (300ml) milk
3 cloves garlic, minced
1 pound (454g) uncooked small/medium pasta shells (or any shape/variety)
1–2 cups (70–140g) roughly chopped kale, stems discarded (optional)
1/3 cup (80g) plain Greek yogurt
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Small pinch ground nutmeg
2 cups (225g) shredded cheese (Gruyère or sharp white cheddar)

Optional Toppings

1/3 cup (30g) breadcrumbs
Fresh thyme leaves and/or extra freshly ground black pepper

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Instructions

Simmer the butternut squash mixture: Combine the cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 20 minutes, or until the squash is very tender when pierced with a fork. Set aside.
Preheat the oven: While the squash simmers, preheat your oven to 375°F (191°C) to prepare for baking the mac and cheese later.
Cook the pasta and kale: Bring a pot of water to a boil and cook the pasta according to package instructions until just al dente. If using kale, add it during the last 1-2 minutes of cooking the pasta. If not using kale, cook the pasta 1-2 minutes past al dente for optimal texture. Drain the pasta and kale and set aside.
Blend the squash sauce: Transfer the warm butternut squash mixture, including all the liquid, into a blender or food processor. Add the plain Greek yogurt, salt, black pepper, and nutmeg. Blend until smooth to create a creamy sauce. Pour the sauce into a very large bowl and stir in the shredded cheese until combined. Some cheese may not fully melt; this is fine. Adjust seasoning to taste.
Combine pasta and sauce: Add the cooked pasta and kale into the squash cheese sauce. Stir until everything is well incorporated. Though it may seem liquidy at this stage, the pasta will absorb the sauce during baking.
Prepare for baking: Pour the mac and cheese mixture into an ungreased 9×13-inch baking pan, a 12-inch oven-safe skillet, or any 3 to 4 quart baking dish. Sprinkle the breadcrumbs and an extra layer of cheese on top if desired.
Bake the mac and cheese: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 5 minutes, or until the edges are bubbly and the topping is golden brown.
Serve: Remove from the oven and serve warm. Garnish with extra shredded cheese, fresh thyme leaves, or freshly ground black pepper as desired. Store leftovers covered in the refrigerator for up to 5 days.

Notes

This recipe yields a rich and creamy mac and cheese alternative that is perfect for colder seasons.
Gruyère cheese is recommended for its flavor and meltability, but sharp white cheddar works equally well.
Kale is optional but adds extra nutrition and color to the dish.
Leftovers reheat well, making this an excellent meal prep option for the week.
For a crispier topping, you can broil the mac and cheese for 1-2 minutes after baking instead of just baking uncovered.

Nutrition

Serving Size: 1 and 1/2 cups
Calories: 316
Sugar: 3 g
Sodium: 521 mg
Fat: 9.8 g
Saturated Fat: 5.2 g
Unsaturated Fat: 4.6 g
Trans Fat: 0 g
Carbohydrates: 41.9 g
Fiber: 2.7 g
Protein: 15.3 g
Cholesterol: 29.3 mg