Butternut Squash Baked Mac and Cheese


This recipe is hands down in the top 5 things I have ever made! It satisfies all of your comfort food cravings!


  • 1 package whole-wheat macaroni or tri colored pasta
  • 1 1/2 cups cubed butternut squash, boiled and pureed
  • 1 cup low-fat organic milk
  • 1 tablespoon organic butter or butter alternative
  • 3 tablespoons nonfat Greek yogurt
  • 1 cup grated part-skim sharp cheddar
  • 1 cup of Mexican cheese
  • 1/2 cup of mushrooms, diced ( This is optional. I added this because I love mushrooms and it gave it a nice earthy taste)
  • Sea salt and freshly ground black pepper
  • Crushed red pepper (optional)
  • 1/4 cup Parmesan (for topping)
  • 1/2 cup Panko bread crumbs (for topping)


  1. Preheat the oven to 400°F. Put the butternut squash puree in a large pan over medium-high heat. Add the milk, butter, mushrooms and yogurt and continue to stir until incorporated.
  2. Meanwhile, add pasta to a boiling pot of salter water and cook for 8-9 minutes or until “al dente”
  3. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste. Taste and season until the desired flavor is achieved.
  4. When the flavor is spot-on, stir in 1/4 of the macaroni at a time.
  5. When all of the pasta is saturated with the cheese sauce, transfer the mixture to an oven-safe casserole dish. Top with a half a cup of breadcrumbs and sprinkle of parmesan cheese
  6. Broil for 5-6 minutes until breadcrumbs start to brown

Thanks to http://www.shape.com/healthy-eating/healthy-recipes/guilt-free-comfort-food-butternut-mac-and-cheese for the inspiration!


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