Butternut Squash Macaroni and Cheese

A luscious and healthy version of macaroni and cheese, adding the butternut squash up the nutritional value and the taste is fabulous.

Course pasta, Vegetables

Cuisine American

Prep Time 10

Cook Time 15

Servings Servings

Calories 190kcal

Author Barb

Ingredients

For the Macaroni and Cheese

2 cups small pasta shells, elbow or piccolini
1 tablespoon butter
1 tablespoon flour
¾ cup milk
½ cup butternut squash puree see Notes
1-½ cup monterey jack cheese
2 tablespoons plain greek yogurt
½ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika

For the Panko Crumb topping

½ cup panko
1 teaspoon butter

Instructions

Bring a pot of water to boil for the pasta
Once boiling, add pasta and cook until pasta is tender (about 7-10 minutes)
Drain pasta when finished and set aside.
Melt butter over medium low heat in a saucepan and add the flour
Whisk and cook for 2 minutes – it will resemble a paste
Slowly add milk
Whisk until combined; add remaining ingredients up to butter and stir until combined
Add sauce to the pasta and stir.
Sprinkle with the toasted panko crumbs and serve.

To Make the Topping

While the pasta is cooking, melt the butter in a small skillet; add panko and cook over medium heat until lightly browned. Set aside.

Notes

If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on an oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.

Nutrition