Healthy Mac & Cheese Recipe
Next-level mac & cheese that’s secretly the BEST healthier comfort food dinner idea! And as a busy mom of 3, this is truly the perfect healthy dinner idea for families. My preschooler loves this meal and I easily make a vegan version for my toddler who’s allergic to dairy! The recipe can also be made ahead of time and reheats wonderfully. This is my go-to healthier take on mac & cheese and I know that you’ll love it, too!
What You’ll Love About It
- Easy to Make – Everything cooks at the same time, so this entire recipe comes together easily!
- Hidden Veggies – The butternut squash is hidden in the cheesy sauce, so it’s perfect for picky kiddos. Or adults who are looking to add more veggies to their (our) daily routine!
- Cheesy & Creamy – You’d never guess that this mac n’ cheese recipe is healthy! The veggies stir into the sauce so perfectly, resulting in the classic creamy, cheesy mac n cheese goodness we all love.
RELATED: 30+ Healthy Pasta Recipes (Easy & Comforting!)
Ingredients in Healthy Mac and Cheese
You’ll only need a few simple ingredients for this recipe! Here’s what’s in healthy mac and cheese:
- Shells or Elbows – You can use any type of pasta shells or macaroni elbows for this recipe! From whole wheat variations to chickpea pasta (my personal favorite), any option is great.
- Butternut Squash – Save time by purchasing pre-cubed, ready-to-cook butternut squash at the grocery store. Trust me, it’s 100% worth it if you have hungry little ones running around at your feet while you’re trying to cook dinner (been there so many times)!
- Milk – Unsweetened almond milk, soy milk, or cashew milk are the best dairy-free options for this recipe. Other types of milk can work too, including regular milk!
- Broth – Chicken or vegetable broth should both work great in this Healthy Mac & Cheese recipe.
- Avocado Oil – I love using avocado oil in savory recipes since coconut oil tends to add too much flavor and sweetness. Olive oil or melted butter is a great option, too!
- Cheddar Cheese – Want a dairy-free or vegan version? Substitute the shredded sharp cheddar cheese with vegan cheese!
- Seasoning – A mix of garlic powder, onion powder, paprika, nutritional yeast (totally optional), and salt/pepper bring this recipe to life! Feel free to use freshly minced garlic and onion instead if desired.
- Roasted or Steamed Broccoli – I roasted broccoli to mix in the mac & cheese, but steamed broccoli florets work great, too. Especially for little ones!
- Cooked Bacon – Cooked, chopped bacon takes this recipe to another level! However, any type of protein works great. Chicken, ground beef, and roasted chickpeas are all great options!
Bonus points: add in a little bit of fresh thyme or sage leaves to really take this recipe to the next level!
How to Make Healthy Mac & Cheese
This recipe comes together so easily! Here’s how to make healthy Butternut Squash Mac & Cheese:
- Roast the broccoli on a sheet pan.
- While the broccoli roasts, boil the pasta to cook according to directions.
- Meanwhile, sauté the butternut squash over medium heat in a large saucepan or skillet with high sides.
- Blend into a puree using a high-speed blender or an immersion blender.
- Whisk in the cheese and seasoning to create the cheese sauce.
- Mix in the cooked pasta, roasted broccoli, and cooked bacon pieces. Enjoy!
You’ll Also Love: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Time-Saving Tips
Need to make this dish in less time? Here are some of my favorite time-saving tips!
- Steam the broccoli in the microwave instead of roasting it.
- Buy pre-cooked bacon bits or use rotiserrie chicken as your protein.
- Use pre-cubed butternut squash from the grocery store (this saves a TON of time).
- You can use about 3.5 cups of butternut squash puree or pumpkin puree instead of cooking and blending the butternut squash with the broth. Simply heat up the puree in the pan with the milk, then continue the recipe!
Vegan Butternut Squash Mac & Cheese (Easy Variation)
It’s so easy to swap out a few ingredients to make this recipe into Vegan Butternut Squash Mac & Cheese! Simply use vegan shredded cheese instead of regular cheese, omit the bacon (or use vegan bacon), and use unsweetened almond milk (or cashew milk) instead of regular milk. It’s so yummy!
How to Serve Butternut Squash Mac and Cheese
This recipe is so yummy and balanced as an entire meal on its own, but you can always serve it with a salad or soup to take it up a notch! Here are a few ideas for how to serve butternut squash mac & cheese:
- Roasted Chickpea Fall Salad
- Pumpkin Curry Soup
- Roasted Beets & Sweet Potato Salad
- Stuffed Cabbage Soup
- Crispy Air Fryer Zucchini
- 4-Ingredient Potato Soup
How to Store Squash Mac and Cheese
Healthy Mac & Cheese can be stored in an airtight container in the refrigerator for up to 3-5 days. It can also be stored in the freezer for up to 3 months!
To reheat from the freezer, it’s best to let the mac & cheese thaw in the fridge the night before. Then heat it up in the oven or microwave, stirring often until it’s evenly warm!
Healthy Mac n Cheese FAQs
Feel free to whisk in a little bit of flour before adding in the pasta, broccoli, and bacon!
Absolutely! This will make the butternut squash sauce a bit thicker and creamier, which is so delicious in this mac and cheese recipe.
Yes! Make the recipe in an oven-safe skillet (or place it in a baking dish) and top with extra cheese and breadcrumbs. Bake at 350 degrees F. for about 10-15 minutes!
I love protein pasta, such as lentil or chickpea pasta. Whole wheat pasta or gluten-free pasta are wonderful, too!
Bacon
Shredded Chicken
Roasted Chickpeas
Grilled Cubed Steak
Slow Cooker Birria
Baked Salmon
More Healthy Butternut Squash Recipes
- Butternut Squash Gnocchi
- Easy Butternut Squash Pancakes
- Butternut Squash Casserole (Savory!)
- Maple Butternut Squash Quinoa Break
- Butternut Squash Ravioli
Healthy Dinner Ideas for Families
- Spinach Ricotta Mac & Cheese
- Chicken Pesto Pasta Bake
- Healthy Chicken Broccoli Pasta Casserole
- Creamy Salmon Pasta Recipe
- Mac and Cheese Stuffed Acorn Squash
- Spicy Southwest Butternut Squash Casserole
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Healthy Mac and Cheese Recipe (with Butternut Squash)
Ingredients
- 1 head broccoli (about 2-3 cups florets)
- 3 Tablespoons avocado oil, divided
- salt/pepper (to taste)
- 16 ounces whole wheat elbows or shells (or lentil/chickpea pasta of choice)
- 1 pound butternut squash, peeled and cubed (about 4 cups)
- 1 cup chicken or vegetable broth
- 1 1/2 cup milk
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 teaspoons nutritional yeast (optional)
- 2 1/2 cups shredded cheddar cheese
- 1/2 cup cooked bacon (or protein of choice)
Instructions
- Preheat the oven to 425 degrees F.
- Wash and cut the broccoli, placing it on a baking sheet.
- Drizzle with 1 Tablespoon oil and add salt/pepper to taste.
- Roast the broccoli for about 18-20 minutes (or until tender).
- While the broccoli is roasting, cook the pasta according to package directions.
- Drain and set aside.
- Warm up the remaining oil in a deep sauté pan (or sauce pan) over medium-high heat.
- Add in the cubed butternut squash and sauté for about 4-6 minutes.
- Add salt/pepper to taste.
- Pour in the broth and bring to a simmer.
- Cover and let simmer for 15-20 minutes.
- Remove from heat, then add in the milk and stir.
- Use an immersion blender or pour the mixture into a blender and blend to create a smooth puree.
- Place back in the pan over low heat.
- Add in the garlic powder, paprika, onion powder, nutritional yeast (optional), and salt/pepper.
- Add the shredded cheese and remove from heat, stirring often, until it's completely melted into the sauce.
- Pour the pasta into the pan and stir until evenly coated.
- Mix in the roasted broccoli and cooked bacon (or protein of choice), serve, and enjoy!
Video
Notes
- You can also steam the broccoli instead of roasting it, if desired.
- To make vegan, simply omit the cheese and add an extra 1/2 cup of plant-based (unsweet) milk. Another option is to use vegan cheese instead!
- Feel free to add chicken, ground beef, or any protein of choice.
Cathleen says:
I crave mac and cheese basically all of the time, so I am so happy that You made a healthier version! This will be on regular rotation at my house from now on 😉
Moop Brown says:
This mac and cheese recipe looks so creamy and rich. I love the vegan variation provided as well.
silvia says:
This mac and cheese was totally different and absolutely delicious. I love roasted broccoli and it was a great addition to the dish. I used sharp white cheddar which paired beautifully with the sweetness of the butternut squash.
Tammy says:
You always prove time and time again that healthy can be comforting too! I love your recipes and this one is another winner! It’s a feel good mac n cheese that’s hearty and satisfying…absolute winner!
Adriana says:
This mac and cheese dish is one of my family’s favorite so comforting and perfect for a cold day like today.
Heather Perine says:
OMG saving this to make in next week’s dinner meal plan because holy moly this is speaking my love language! Combined two of my fave things 🙂 can’t wait to try!!
Amanda Dixon says:
Wow, this is one fabulous mac and cheese! The butternut squash added the perfect creamy touch, and I just loved the smokiness from the bacon. Definitely recommend making this!
Lauren Michael Harris says:
I have been wanting to try butternut squash mac and cheese for quite some time now and this recipe did not disappoint! It will definitely be on regular rotation now!
Rebecca says:
My daughter’s favorite food is mac and cheese so when I saw this recipe I had to make it for her. She loved it! And I thought it was better than regular mad and cheese so I’m sure it will become a regular meal in this house!
John Wencle Krenik says:
Looks good!
Shannon lundquist says:
For your butternut mac&acheese,you did not say if you need to cook the butternut first or not.would like to know before I make a mess.Thank you. Shannon
Christine McMichael replied:
So sorry about not being more clear in the recipe! That was an accident. Yes, it’s best to cook the squash first. I am planning on updating this recipe ASAP so that it’s correct!
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!