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This butternut squash mac and cheese produces the same comfort as regular mac and cheese but produces a completely unique taste. It's endlessly creamy and incredibly flavor. There's no doubt that your family will love it!

Butternut Squash Mac and Cheese

Christina
This butternut squash mac and cheese produces the same comfort as regular mac and cheese but produces a completely unique taste. It's endlessly creamy and incredibly flavor. There's no doubt that your family will love it!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Servings 8 servings

Ingredients
  

  • 4 and ½ cups peeled and cubed butternut squash (about 1 large squash)
  • 1 and ½ cups low-sodium chicken broth
  • 1 and ¼ cups milk
  • 2 cloves minced garlic
  • ⅓ cup Greek yogurt
  • ½ teaspoon ground mustard
  • ½ teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 and ½ cups kale, roughly chopped with stems discarded
  • 1 pound penne pasta (or any shape/variety)
  • 1 cup shredded cheese, optional

Instructions
 

  • Combine the butternut squash, broth, milk, garlic, ground mustard, salt, and pepper in a medium sauce pan over medium-high beat. Bring to a boil, then reduce the heat to medium-low and allow to simmer for 20 minutes. You want the butternut squash very tender, it should easily fall apart with a fork. Set aside.
  • Start the pasta: I usually do this while the butternut squash is simmering. Bring enough water for your pasta to a boil, add a pinch of salt, and the pasta. Cook the pasta as directed. Add the kale, if adding, and cook for a minute. Drain the pasta and the kale. Set aside.
  • Make the sauce: Add the butternut squash mixture into a blender. Add the yogurt. Place the lid on the top and blend until smooth. Pour into a large bowl and stir in the cheese, if using. Taste the sauce and add more garlic/salt/pepper, if needed. Serve immediately.

Notes

  1. Make Ahead & Freezing Instructions: Pasta stays fresh in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator.
  2. Chicken Broth: The broth provides so much flavor. If needed, you can substitute vegetable broth.
  3. Milk: Any unflavored milk can be used. I often use oat milk.
  4. Yogurt: Any unflavored milk can be used. I normally use a dairy-free version.
  5. Pasta: This recipe works best with a small type pasta like penne, elbows or bowties.
  6. Kale: Feel free to omit completely. 
Keyword butternut squash, mac and cheese, macaroni and cheese
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