healthy macaroni and cheese recipe

Written BySheba G Updated On
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The Best healthy macaroni and cheese recipe

I am always looking for ways to make classic comfort food a little lighter, and this healthy macaroni and cheese recipe is a total win in my house. My kids love it just as much as the boxed stuff, and I feel good serving it because it is packed with real ingredients and way less fat. It uses a creamy butternut squash sauce and whole wheat pasta, so you get a serving of vegetables and fiber without anyone noticing. This dish is perfect for a busy weeknight dinner or even a potluck, because it is hearty and satisfying but won’t leave you feeling heavy.

Healthy Macaroni and Cheese with Butternut Squash

4.9 from 1054 votes

This creamy and cheesy mac and cheese uses a hidden vegetable puree for a boost of nutrients and flavor. It is a lighter take on the classic that still delivers on comfort and taste.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

12 oz whole wheat elbow macaroni
1 tbsp salt for pasta water

For the Cheese Sauce

2 cups peeled and cubed butternut squash
1 cup low sodium vegetable broth
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup plain Greek yogurt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp black pepper
1/4 tsp salt

👨‍🍳Directions

1Preheat your oven to 375 degrees F.
2Bring a large pot of salted water to a boil. Add the whole wheat macaroni and cook according to package directions until al dente. Drain and set aside.
3While the pasta cooks, place the cubed butternut squash and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes, or until the squash is fork tender.
4Carefully transfer the cooked squash and broth to a blender. Add the Greek yogurt, garlic powder, onion powder, dry mustard, black pepper, and salt. Blend until completely smooth.
5Pour the smooth squash mixture back into the saucepan over low heat. Gradually stir in the shredded cheddar and Parmesan cheese until fully melted and smooth.
6Combine the cooked macaroni and the cheese sauce in a large bowl. Stir until the pasta is evenly coated.
7Transfer the mixture to a greased 9×13 inch baking dish. Bake for 15 to 20 minutes, until bubbly and lightly golden on top. Let it cool for a few minutes before serving.

🔧Equipment

Large pot
Medium saucepan
Blender or food processor
Colander
9×13 inch baking dish
Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 580mg🌾Total Carbs: 45g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 18g

📝Notes

You can use any type of winter squash like acorn or pumpkin. For a gluten free version, use gluten free pasta. This dish is best served fresh but leftovers can be refrigerated for up to 3 days.

Watch Video Of How Healthy Macaroni and Cheese with Butternut Squash Works

This healthy macaroni and cheese has become a staple in our home because it proves you can have a creamy, cheesy dinner that is also good for you. It is always a hit with my family and works perfectly for a casual get together or a comforting meal any night of the week.

❓ Frequently Asked Questions About Healthy Macaroni and Cheese with Butternut Squash

1. Can I use a different type of pasta?

Yes, you can use any pasta shape you like. Whole wheat pasta adds more fiber, but regular white pasta or gluten free pasta also works well. Just adjust the cooking time based on the package instructions.

2. How can I make this recipe vegan?

To make it vegan, use a plant based milk like unsweetened almond milk instead of the vegetable broth for blending. Use nutritional yeast in place of the cheese and a vegan Greek style yogurt. The flavor will be different but still creamy and delicious.

3. Can I prepare this dish ahead of time?

Absolutely. You can assemble the macaroni and cheese in the baking dish, cover it, and refrigerate for up to 24 hours. When you are ready to bake, you may need to add 5 to 10 minutes to the cooking time because it will be cold.

4. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm it in the microwave or oven until heated through. The sauce may thicken as it sits.

5. Can I freeze this mac and cheese?

Yes, this recipe freezes well. Let it cool completely, then transfer it to a freezer safe container. It will keep for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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