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Creamy butternut squash mac and cheese in a bowl topped with breadcrumbs

Creamy Butternut Squash Mac and Cheese

A comforting mac and cheese dish with roasted butternut squash, creamy cheese, and a hint of nutmeg, perfect for cozy family dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the sauce
  • 4 cups peeled and cubed butternut squash About 1 large or 2 small squash, or 1 lb 4 oz
  • 1 1/4 cups vegetable broth or chicken broth Low sodium is fine
  • 1 1/4 cups milk Whole milk makes the creamiest sauce
  • 3 cloves garlic, minced Fresh minced garlic gives a bright background note
  • 1 cup plain Greek yogurt For creaminess
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon freshly ground black pepper Adjust to taste
  • a small pinch ground nutmeg For added flavor
Pasta and greens
  • 1 pound uncooked small/medium pasta shells Any short pasta variety works well
  • 1-2 cups roughly chopped kale Stems discarded; optional
Cheese and toppings
  • 2 cups shredded cheese Gruyère or sharp white cheddar is recommended
  • 1/3 cup breadcrumbs Optional topping
  • fresh thyme leaves and/or extra black pepper Optional for garnish

Method
 

Preparation
  1. Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 20 minutes.
  2. Preheat oven to 375°F (191°C).
  3. Boil enough water for your pasta. Cook the pasta until al dente, then add kale (if using) and boil for another 1-2 minutes. Drain and set aside.
Blending and Mixing
  1. Pour the warm butternut squash mixture into a blender. Add yogurt, salt, pepper, and nutmeg. Blend until smooth.
  2. Stir in cheese until combined. Add the pasta and kale to the sauce and mix well.
Baking
  1. Pour everything into a 9x13-inch baking dish. Top with breadcrumbs and cheese if desired.
  2. Bake, covered with foil, for 20 minutes. Remove foil and bake for another 5 minutes or until bubbly.
  3. Serve hot, garnished with extra cheese and thyme if desired.

Notes

Store leftovers in the refrigerator for up to 5 days. For best results, cook the pasta al dente as it will continue cooking while baking.