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Per serving
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- 1
Boil the noodles
Heat your oven to 400°F. Cook the whole wheat elbow macaroni in a pot of salted water until just al dente, then drain and set aside. Whole wheat pasta usually takes a minute or two longer than regular, so give it a taste before you drain.
- 2
Cook the squash
Peel, seed, and cut the butternut squash into cubes (you want about 4 cups). Drop it into a large saucepan, add enough water to cover, and bring to a boil. Cover and cook 8 to 10 minutes, until the squash is fork-tender.
- 3
Blend the sauce
While the squash cooks, add the Greek yogurt, milk, salt, pepper, and a dash of nutmeg to a blender. Drain the tender squash well and add it to the blender, then cover and blend until smooth and velvety.
- 4
Melt in the cheese
Pour the squash puree back into the saucepan and warm it through over medium heat. Stir in the shredded cheddar and Parmesan a handful at a time until everything melts into a silky, glossy sauce. Grate your own cheese if you can—it melts far smoother than the pre-shredded bags.
- 5
Toss and top
Add the drained pasta to the sauce and toss until every noodle is coated. Spoon it all into a greased 8-inch square baking dish and scatter the bread crumbs evenly over the top.
- 6
Bake
Bake uncovered for 15 to 20 minutes, until the crumbs are golden and the edges are bubbling. Let it rest a few minutes before scooping—it sets up beautifully.
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Creamy Butternut Squash Mac and Cheese
Created by: HomeCooking
Ingredients
- 8 oz whole wheat elbow macaroni
- 3 lb butternut squash
- 1/4 cup plain Greek yogurt
- 1 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
- ground nutmeg
- 1 1/2 cup sharp cheddar cheese
- 1/2 cup Parmesan cheese
- 1/2 cup bread crumbs
Instructions
- Boil the noodlesHeat your oven to 400°F. Cook the whole wheat elbow macaroni in a pot of salted water until just al dente, then drain and set aside. Whole wheat pasta usually takes a minute or two longer than regular, so give it a taste before you drain.
- Cook the squashPeel, seed, and cut the butternut squash into cubes (you want about 4 cups). Drop it into a large saucepan, add enough water to cover, and bring to a boil. Cover and cook 8 to 10 minutes, until the squash is fork-tender.
- Blend the sauceWhile the squash cooks, add the Greek yogurt, milk, salt, pepper, and a dash of nutmeg to a blender. Drain the tender squash well and add it to the blender, then cover and blend until smooth and velvety.
- Melt in the cheesePour the squash puree back into the saucepan and warm it through over medium heat. Stir in the shredded cheddar and Parmesan a handful at a time until everything melts into a silky, glossy sauce. Grate your own cheese if you can—it melts far smoother than the pre-shredded bags.
- Toss and topAdd the drained pasta to the sauce and toss until every noodle is coated. Spoon it all into a greased 8-inch square baking dish and scatter the bread crumbs evenly over the top.
- BakeBake uncovered for 15 to 20 minutes, until the crumbs are golden and the edges are bubbling. Let it rest a few minutes before scooping—it sets up beautifully.