We’ve previously shared our classic mac n cheese recipe, but this recipe adds some vegetables into the mix and is a great healthier alternative. Give it a try during summer months for a lighter take on a classically heavy dish or during the winter months to take advantage of the in-season squash.
Prep Time: 30 min
Cook Time: 1 hr
Ready In: 1 hr 30 min
- 1 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 cup stock (veggie or chicken)
- 1 1/2 cups milk
- 1 lb macaroni
- 1 cup grated sharp cheddar cheese
- 1/2 cup part-skim ricotta
- 4 tablespoons grated parmesan cheese
- 4 tablespoons breadcrumbs
- Large pot
- Medium pot or skillet
- Baking dish
- In a medium saucepan over medium-high heat, combine squash, stock, and milk. Bring to a boil, then reduce to a simmer until squash is tender when pierced by a fork, approximately 20 minutes.
- Remove from the heat and mash until uniform texture. Stir in salt, pepper, cheddar, and ricotta.
- Meanwhile, bring a large pot of water to boil and cook macaroni until al dente. Drain and transfer to a large baking dish.
- Preheat oven to 375F.
- Pour squash mixture over the noodles in the baking dish and stir to thoroughly combine.
- In a small bowl, combine breadcrumbs and parmesan. Sprinkle evenly over the top of the noodles.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 30-40 minutes, until the top is golden brown and crispy.
Just like with our classic mac n cheese recipe, frozen peas would make a great addition here. We have also added onion (saute in the pot before adding squash and liquid), and it was very good. We haven’t tried this recipe with bacon as its intent is to be healthier, but it probably wouldn’t be bad here either!