Butternut Squash Mac and Cheese
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Well Plated · by Erin Clarke★ 4.9 (7)

Butternut Squash Mac and Cheese

NUTRITION · PER SERVING65M COOK
CAL 14%·PRO 26%
CARBS 45G63% OF CAL
5G FIBER0G ADDED5G INTRINSIC35G OTHER5G TOTAL SUGAR
FAT 7G22% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy mac and cheese made with a butternut squash sauce and pancetta for depth. Smooth and comforting with subtle sweetness from the squash. A healthier twist on a classic that appeals to both adults and children.

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Nutrition & ingredients

Ingredients

serves 10
  • 1 pound frozen cubed butternut squash (or fresh squash cut into 3/4-inch cubes, about 1 small squash)
  • 4 strips bacon or pancetta* (cut into bite-sized pieces, optional)
  • 1/4 cup finely chopped shallot or yellow onion
  • 1 cup nonfat milk
  • 1 cup low-sodium chicken broth or vegetable broth
  • 16 ounces whole wheat pasta (use any chunky shape, such as cavatappi (pictured), rigatoni or penne)
  • 1 teaspoon dry mustard
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 cup freshly shredded sharp cheddar cheese (about 4 ounces)
  • 1/4 cup grated Parmesan cheese (about 3/4 ounce)
  • 2/3 cup whole plain Greek yogurt (do not use low fat or fat free or it may curdle)
  • Chopped fresh chives (optional, for serving)
  • 1/4 cup Panko breadcrumbs
  • 1 1/2 teaspoons extra-virgin olive oil
PREP
10M
SODIUM
325MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.