Butternut Squash Mac and Cheese with Sharp Cheddar

The short answer: This butternut squash mac and cheese tastes like the Sunday dinner version, with a sauce that’s half roasted squash and half real sharp cheddar. Chickpea pasta pushes each bowl to about 26g of protein, and smoked paprika, garlic and mustard powder keep it bold. It takes about 45 minutes, most of it hands-off roasting.

It’s a cold Sunday and somebody in the house is asking for mac and cheese. You want the creamy, cheesy, golden-topped kind, but you also want to feel good after. This bowl is both, and nobody at the table will ask where the squash went.

It’s one of the meals from our guide to healthy comfort food swaps, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this butternut squash mac and cheese works on tired nights

• The squash does half the job of the cheese. Roasted butternut blends into a silky orange sauce, so you use less cheddar and still get a thick coat on every noodle.
• Real block cheddar, grated by hand. It melts clean and tastes sharper, so a smaller amount goes further.
• Chickpea pasta roughly doubles the protein. That’s what turns a side dish into a dinner that holds you.
• One pot of sauce, one pan of pasta. No roux, no stirring a pot for 20 minutes.

Butternut squash is loaded with vitamin A, potassium and fiber, and it’s one of the cheapest vegetables in the store all fall. The Harvard Nutrition Source has more on why orange vegetables like it deserve a regular spot on your plate.

The flavor: what makes it taste so good

Plain cheese sauce with a vegetable hidden in it tastes exactly like that: hidden. So this one leans into warm, smoky, savory flavor that stands on its own. Then the sharp cheddar comes in at the end for the tang you expect.

• Roasted onion and garlic, caramelized on the sheet pan with the squash
• Smoked paprika and a pinch of cayenne for warmth
• Mustard powder and a little nutmeg, the classic mac and cheese secret
• Sharp cheddar and parmesan for salty, tangy depth

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Roasted squash: butternut squash, yellow onion, garlic cloves, extra virgin olive oil, sea salt
• Sauce and pasta: chickpea pasta, whole milk, plain Greek yogurt, smoked paprika, mustard powder, ground nutmeg, cayenne pepper, sea salt, black pepper, sharp cheddar, parmesan
• Topping: sourdough bread, butter, chives

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make butternut squash mac and cheese

First, roast the squash, onion and garlic until the edges brown. Next, blend them with milk, Greek yogurt and the spices into a smooth sauce. Then stir in the grated cheddar off the heat, fold in the cooked pasta and broil for a crisp sourdough top. The full recipe card is below.

Butternut Squash Mac and Cheese with Sharp Cheddar

Roasted butternut squash, garlic and smoked paprika blended into a real sharp cheddar sauce over chickpea pasta. About 26g protein a bowl.

50minutes

26gprotein

440calories

6servings

Servings

1x2x3x

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Ingredients Uncheck all

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Roasted squash

• 4 cups butternut squash peeled and cut in 1-inch cubes (about 1 small squash)
• 1 yellow onion cut in thick wedges
• 4 garlic cloves unpeeled
• 1 1/2 tbsp extra virgin olive oil
• 1/2 tsp sea salt

Sauce and pasta

• 12 oz chickpea pasta shells or elbows
• 1 cup whole milk
• 1/2 cup plain Greek yogurt
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 tsp black pepper freshly cracked
• 1 1/2 cups sharp cheddar grated from a block
• 1/3 cup parmesan finely grated

Topping

• 1 cup sourdough bread torn into small crumbs
• 1 tbsp butter melted
• 2 tbsp chives chopped

Instructions

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1. Heat the oven to 425 degrees F. Toss the squash, onion wedges and unpeeled garlic with the olive oil and salt on a sheet pan. Roast for 25 to 30 minutes until the squash is soft and browned at the edges.
   Start 30 min timer
2. Meanwhile, cook the pasta in well-salted water for 1 minute less than the package says. Drain and set aside.
   Start 1 min timer
3. Squeeze the roasted garlic out of its skins. Blend the squash, onion, garlic, milk, Greek yogurt, smoked paprika, mustard powder, nutmeg, cayenne, salt and pepper until completely smooth.
4. Pour the sauce into the pasta pot over low heat and warm it for 2 minutes. Turn off the heat, then stir in the cheddar and parmesan until melted and glossy.
   Start 2 min timer
5. Fold in the pasta and spread it in a baking dish. Toss the sourdough crumbs with the melted butter and scatter them over the top.
6. Broil for 2 to 3 minutes until the crumbs are golden and crisp. Finish with chives and serve hot.
   Start 3 min timer

Calories 440Protein 26gCarbohydrates 52gFat 15gFiber 9gper serving, estimated

Serving ideas

Serve it hot with something green and sharp on the side, like a lemony arugula salad or roasted broccoli with chili flakes. It also makes a great side for our oven fried chicken with a cornmeal crust.

Nutrition at a glance: each serving has about 440 calories, 26g protein, 52g carbs and 9g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use whole wheat or lentil pasta if you can’t find chickpea pasta.
• Swap the cheddar for smoked gouda or a mix of gruyere and cheddar.
• Stir in roasted broccoli, wilted spinach or shredded chicken to make it a full one-bowl dinner.
• Make it spicy with a diced jalapeno roasted alongside the squash.

Make-ahead and storage tips

Store leftovers in the fridge for up to 4 days. To reheat, warm it in a skillet over low heat with a splash of milk, stirring until it loosens up. The sauce also freezes well on its own for up to 3 months.

Frequently asked questions

Save this one for your next long day. Want more? Try our roasted garlic cauliflower potato mash next.

This article is for general information and is not medical or nutrition advice.