Description
A comforting and creamy mac and cheese made healthier with pureed butternut squash, Greek yogurt, and optional kale. This baked dish combines tender pasta shells with a luscious, cheesy butternut squash sauce, topped with a crispy breadcrumb crust for added texture.
Ingredients
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
- Extra freshly ground black pepper
Instructions
- Simmer butternut squash mixture: Combine the peeled and cubed butternut squash, vegetable or chicken broth, milk, and minced garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the squash is very tender when pierced with a fork. Set aside.
- Preheat oven: Set your oven to 375°F (191°C) to prepare for baking the dish later.
- Cook pasta and kale: Boil water according to your pasta package instructions. Cook the pasta shells just until al dente, then add the chopped kale (if using) and boil together for another 1-2 minutes. If not using kale, cook the pasta 1-2 minutes beyond al dente. Drain and set aside.
- Blend squash sauce: Transfer the warm butternut squash mixture (including all liquid) into a blender or food processor. Add the plain Greek yogurt, salt, black pepper, and ground nutmeg. Blend until smooth. Pour the sauce into a large bowl and stir in the shredded cheese until well combined. The cheese may not fully melt at this stage. Taste and adjust seasoning as needed.
- Combine pasta and sauce: Add the drained pasta and kale to the squash cheese sauce, stirring to coat evenly. The sauce may seem liquidy but will be absorbed by the pasta.
- Prepare for baking: Transfer the combined mixture into an ungreased 9×13-inch baking dish, a 12-inch oven-safe skillet, or any 3 to 4 quart baking dish. Sprinkle with breadcrumbs and extra cheese if desired.
- Bake the mac and cheese: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5 minutes until the edges are bubbly and the top is lightly browned.
- Serve: Take the mac and cheese out of the oven and serve hot. Garnish with extra cheese, fresh thyme leaves, and freshly ground black pepper if desired.
- Storage: Cover leftovers and refrigerate for up to 5 days.
Notes
- Use any milk type you prefer; dairy or plant-based milks can work but may alter creaminess slightly.
- Greek yogurt adds creaminess and protein; substitute with sour cream or cream cheese if desired.
- For a vegetarian version, use vegetable broth and omit any animal-based ingredients.
- Breadcrumb topping is optional but adds a nice crunchy texture to the dish.
- This recipe can be doubled or halved depending on your needs; baking time may need adjustment.
- Leftovers reheat well in the oven or microwave; add a splash of milk to restore creaminess if it thickens too much.
