Butternut Squash Mac & Cheese | Sally's Baking

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories and can be dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a similar taste.

Combine the squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and allow to simmer for 20 minutes. Set aside.

Preheat oven to 375°F (191°C).

Boil enough water for your pasta. Cook the pasta just until al dente. Add the kale, if using, and boil for another 1-2 minutes. Drain the pasta and kale. Set aside.

Pour the warm butternut squash mixture into a blender or food processor. Add the yogurt, salt, pepper, and nutmeg. Blend until smooth. Pour into a very large bowl and stir in the cheese until combined.

Add the pasta and kale to the sauce and stir until combined. Pour everything into an ungreased 9x13-inch baking pan or any 3 to 4 quart baking dish. Top with breadcrumbs and extra cheese, if desired.

Bake, covered with aluminum foil, for 20 minutes. Remove foil and bake for another 5 minutes, or until bubbly on the sides.

Remove from the oven and serve with an extra sprinkle of cheese and/or fresh thyme leaves and/or freshly ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens