Macaroni and cheese gets a skinny makeover with a creamy butternut squash infused cheesy sauce! This healthy mac and cheese is thick and creamy, easy to prepare and the perfect way to satisfy all your cheesy cravings without all the guilt!!
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Boil water for pasta: Bring a large pot of water to a boil.
Sauté onions and squash: While water is coming to a boil, heat the butter in a separate large pot over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally. Add in the squash and season with nutmeg, thyme, paprika, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, for 2 minute.
Add liquid and simmer: Add in the half-and-half and stock. Increase heat to medium-high and bring to a simmer. Immediately reduce heat to maintain a gentle simmer. Cover and cook until the squash is extremely tender, about 20-22 minutes. Turn off heat.
Meanwhile, cook pasta: Generously season boiling water with salt. Add the pasta and cook to al dente according to package directions. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
Puree sauce: Once the squash is tender, use an immersion blender to puree the squash and stock mixture until smooth and creamy. Alternatively, transfer the squash mixture to a stand blender in batches and puree until smooth. Return the squash puree to the pot.
Add seasoning and cheese: Turn heat to low and add both cheeses gradually, 1 handful at a time, whisking until smooth between each addition. Taste the sauce and adjust for seasoning with salt and pepper.
Add pasta: Add the cooked pasta to the sauce and stir until the pasta is coated and combined with the sauce. Add some of the pasta water if the sauce is too thick.
Serve: Ladle the mac and cheese into individual serving bowls and garnish with fresh herbs and more parmesan if desired. Enjoy!
Nutritional information is an approximation and based upon 8 servings.