A creamy 3-cheese mac with a butternut squash sauce tossed with noodles and baked.
I love food.
Especially fall food. You know, squash… cranberries… Brussels… I could seriously go on for days, but I want to put the focus down on butternut squash. Yep. It really is the most velvety, luxurious veggie out there {and it’s just so darn pretty}. And I’m going to go ahead and throw it in one of my other favorite things: Mac. And. Cheese. Really, who doesn’t love a hearty, comforting bowl of cheesy-noodle-goodness? 
But before we dig right in, I want you to know about the first time I had Butternut Squash Mac and Cheese. It was a chilly fall day and I wanted to cook a lighter version of a classic favorite. It seemed like an impossible journey. How can you make mac and cheese without at least one stick of butter and a pound of cheese? Well, I dialed the food Gods at Cooking Light {they never disappoint}, and discovered a deliciously satisfying cheese sauce made with squash. And Greek yogurt. I mean, how cool is that? So I fell in love, and have made the dish over and over again, and have tweaked and twisted it to make it my own. {I know you think I am crazy right now, but I promise this dish will please even the pickiest eaters/squash-haters out there, like my husband.}
And can we talk about cavatappi pasta? Do I even need to describe why it is so awesome?
Each little tubular noodle traps loads of sauce, meaning that each bite gives a burst of creamy, gooeyness that is pretty much, well… awesome. And then top it off {literally} with crispy breadcrumbs and it’s just totally unfair. Or perfect.
Seriously, the cheese…
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Creamy Butternut Squash Mac and Cheese
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Roasted butternut squash adds sweetness and creaminess to this comforting mac and cheese. A crispy panko topping adds a delightful crunch.
Ingredients
- 3 lbs (1361 g) butternut squash
- 1/4 cups (59 ml) water
- 1 lbs (454 g) cavatappi
- 3 Tbsp plain Greek yogurt
- 1 1/2 cups (355 ml) nonfat milk
- 1 1/4 cups (296 ml) low sodium vegetable or chicken broth
- 1 1/2-2 tsp coarse salt
- 1/2 tsp ground black pepper
- 1/4 tsp each nutmeg and cayenne pepper
- 3 Tbsp salted butter
- 2 1/2 cups (592 ml) shredded marble jack cheese
- 1/2 cups (118 ml) shredded Gruyere cheese
- 1/2 cups (118 ml) shredded Parmesan cheese
- 1/2 cups (118 ml) panko breadcrumbs
- 1/4 cups (59 ml) chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut butternut squash in half, lengthwise, scoop out seeds, place in a baking dish flesh side down, pour water into the baking dish, and roast for 35-40 minutes, until soft.
- Scoop out the cooked flesh, discard the skin, and set the squash flesh aside.
- Cook pasta according to package directions, omitting salt, then drain and set aside.
- Place butternut squash, Greek yogurt, milk, chicken broth, salt, black pepper, nutmeg, and cayenne in a blender and puree until smooth. If squash is still hot, remove the plastic cap from the blender lid and place a kitchen towel over it to allow steam to escape.
- Heat butter in a saucepan and add squash puree. Add marble jack, Gruyere, and half of the Parmesan cheese; cook on medium, stirring, until cheese is melted. Taste and adjust seasoning as needed.
- Coat a 13×9 baking dish with cooking spray. Add cooked pasta to the baking dish and pour in the squash/cheese sauce. Stir until combined.
- Bake in the preheated oven for 20 minutes.
- Remove from oven, turn oven to low broil, top pasta with remaining Parmesan cheese and breadcrumbs, spray top with cooking spray, and broil for 4-5 minutes, until top is browned, rotating dish if necessary.
- Remove from oven and sprinkle with parsley.
Notes
- For a richer flavor, use whole milk instead of nonfat milk.
- To make this recipe ahead, prepare the squash puree and cheese sauce separately. Combine and bake just before serving.
- If you don’t have panko breadcrumbs, you can substitute crushed crackers or bread crumbs for a similar crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I use a different type of pasta instead of cavatappi?
Yes, you can substitute cavatappi with other pasta shapes like elbow macaroni or fusilli, but keep in mind that cavatappi’s tubular shape helps hold onto the butternut squash sauce.
What can I substitute for Greek yogurt in the cheese sauce?
You can use sour cream or a dairy-free yogurt alternative if you’re looking for a substitute for Greek yogurt in the cheese sauce.
How do I know when the butternut squash is cooked enough for the sauce?
The butternut squash is ready when it’s fork-tender, which typically takes about 15-20 minutes of boiling or steaming, depending on the size of the cubes.
