Healthy Butternut Squash Mac ‘n’ Cheese
This healthy butternut squash mac ‘n’ cheese is the world’s creamiest mac ‘n’ cheese that’s super easy to make all on your stovetop!
Servings: 6 servings
- 3 cups cubed butternut squash, (1 small butternut squash, about 2 pounds)
- 16 ounces short pasta
- 2 1/2 cups milk (I used almond milk)
- 3/4 teaspoon paprika, optional
- 1/2 tsp. each salt and pepper
- 1 1/2 cups cheddar cheese (freshly shredded works best)
Fill a medium pot 3/4 of the way with water and bring the water to a boil.
Meanwhile, chop the top and bottom off the butternut squash, peel the squash with a vegetable peeler, and scrape the seeds out with a spoon. Chop squash into one-inch pieces and transfer into the pot of boiling water.
Boil the squash, uncovered, until tender, about 12-14 minutes. Drain squash into a colander.
While the pasta is cooking, transfer the cooked squash to a blender and add milk, paprika, salt, and pepper. Blend until a smooth sauce forms.
Add sauce back to the now-empty pasta pot and heat on medium heat until warm. Add cheese and stir until melted. Add noodles, stir, and serve immediately. If sauce becomes too thick, add another splash of milk.
Store leftovers in airtight container in refrigerator for up to 4-5 days.
Serving: 1serving | Calories: 419kcal | Carbohydrates: 64g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Fiber: 4g