Rich. Smooth. Creamy. Gooey. Savory. This healthy mac and cheese is finger-licking good!
As many you know, we’re in the process of renovating our new-old house and moving. As we’re getting ready to move into the house, Cody and I have decided that we should finally take the big/scary/exciting step of meeting our neighbors! And what better way to meet your neighbors than with a home cooked meal? Mac and cheese…Lightened-Up Butternut Squash Mac & Cheese, to be exact. Because who can not like us if we bring them creamy, savory mac & cheese? Surely they’ll love us, right? 😉
Especially since we’re adding a sweet little pineapple card to the mix to basically say “Hello!”. I found this “thinking of you” blank card at Target (in the card section) and thought it was perfect! I mean, there’s a pineapple on it, AND it’s paired with Lightened-Up Butternut Squash Mac & Cheese. If I were them, I’d be pretty happy about that situation!
But seriously, y’all. Target has the best selection of cards right now for situations like this! There’s no better way to say “Hello!” than with a beautiful card and delicious meal! 🙂 If you want some inspiration, check out this Pinterest page for more ways to let your friends, loved ones, and even neighbors know that you’re thinking of them!
This Lightened-Up Butternut Squash Mac & Cheese is super loaded with nutrition!
It’s like a dance party in my mouth. No, but literally. You will probably go back for seconds if you make this for yourself. Just sayin’…..be prepared!
This recipe actually makes a TON of mac and cheese! I bought this enormous bag of pasta and created the recipe around that, so feel free to half it. You could always save the other half of your squash for another recipe (like this Pomegranate Butternut Squash Quinoa Salad) or freeze it to make more of the recipe later.
Now, let’s get to this recipe!
Here’s how to make Lightened-Up Butternut Squash Mac & Cheese:
Lightened-Up Butternut Squash Mac & Cheese
Ingredients
- 12 oz Brown Rice Pasta Elbows
- 1/2 medium butternut squash (pureed)
- 1 1/4 cup unsweetened almond milk
- 1 Tbsp coconut oil
- 4 cups organic sharp cheddar cheese
- 2 tsp paprika
- 2 heads of broccoli
- salt/pepper
- bacon pieces (optional, for topping)
Instructions
- Cook the pasta according to the package instructions.
- While the pasta is cooking, peel and cube the butternut squash. Place in a blender along with the milk and puree.
- Heat the coconut oil over medium heat in a medium to large pot for about 5 minutes. Add the pureed squash. Cook for about 7 minutes.
- Drain the pasta, rinse with cold water, then add to the cooked squash puree.
- Steam the broccoli.
- Add in the cheese, paprika, and the broccoli.
- Continue cooking until the cheese has melted.
- Add the salt/pepper to taste, and serve!
Nutrition
Chandra says:
Hi,
This recipe sounds awesome! Can I use actual milk instead of almond milk?
Thanks,
Chandra
Christine McMichael replied:
Hi, Chandra! Yes you absolutely can! 🙂
Caterina says:
What’s the dark red thing on top of them? It’s not listed in the recipe!
Christine McMichael replied:
Hi, Caterina! Those are actually little pieces of bacon that I added mostly for looks, but also for a little bit of added texture. I went ahead and listed them as optional in the recipe! Enjoy! 🙂
Denise says:
How do I print this recipe?
Christine McMichael replied:
Hi, Denise! Just click the print button underneath the recipe image, then right click and hit print!
Helene says:
Hi. 🙂
This recipe looks so good! I was just wondering if it would would still work if I subed the squash with someting else? like sweetpotatoes or something? butternutsquash is kinda hard to come by where I live.
Christine McMichael replied:
Hey, Helene! Thank you! That’s a REALLY good question, haha. I haven’t tried it with anything else. I love sweet potatoes, but not sure how the sweet taste would go with the mac and cheese. Maybe zucchini would work since it doesn’t have a ton of flavor? Let me know what you end up doing, I’m super curious now!