Creamy Baked Butternut Squash Mac and Cheese
This comforting and creamy Baked Butternut Squash Mac and Cheese features a velvety butternut squash sauce that coats tender whole wheat pasta. Topped with a crispy breadcrumb topping, it's a wholesome twist on a classic favorite.
Instructions
-
1
Preheat oven to 400°F. Cook the pasta according to package directions until al dente. Drain and set aside.
-
2
Place the cubed butternut squash in a large saucepan, cover with water and bring to a boil. Cook for 8-10 minutes until tender. Drain the squash and transfer to a blender.
-
3
Add the Greek yogurt, milk, salt, pepper and nutmeg to the blender. Blend until the mixture is smooth and creamy.
-
4
Return the blended squash mixture to the saucepan and heat through. Stir in the shredded cheddar and Parmesan cheeses until melted and well combined.
-
5
Add the cooked pasta to the cheese sauce and toss to coat. Transfer the mixture to a greased 8-inch square baking dish. Sprinkle the top with the breadcrumbs.
-
6
Bake for 15-20 minutes, until the top is golden brown and crispy.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
