Now this recipe isn't necessarily the healthiest, but it is healthyish (hence the blog name). Besides, butternut squash is a vegetable, so that makes it healthy right?? I'm going with that. This dish is comfort food with a healthy twist and perfect in every way!
When it comes to Mac n' Cheese, shells are my personal favorite because they hold all that extra cheesy sauce inside. I use organic shells, seen in the photo below. You can choose whatever pasta you'd like though. And to make this dish gluten-free, you can use a brown rice pasta instead and substitute whole wheat flour for a gluten-free flour (Red Mills makes a really good one) or sweet rice flour.
Now, let's start with the pasta! Bring a pot of salted water to a boil. Cook shells for 14 minutes (or follow the instructions on the packaging of whatever pasta you choose).
STOP!! Before you drain the pasta, save 3 or 4 cups of pasta water. You will need this for the roux. Drain the pasta and set aside.
Butternut squash is so delicious and underrated, it adds a sweet and nutty flavor to the Mac n' Cheese. For this recipe, you can use frozen butternut squash, but I would definitely recommend fresh (fresh ingredients are always better). Go ahead and peel the skin off and take the seeds out. Cut the squash into cubes (about 3 cups) and bring to a boil, until they are fully cooked.
You will need to blend the cooked butternut squash until it becomes a smooth texture. You can use a blender or food processor. Set aside.
Now it's time to make the roux for the butternut-cheese sauce. If you haven't made a roux before, it might seem like a lot, but it's super simple actually. In a large pot, over medium-high heat, melt the 3 tbsp of butter.
As soon as the butter melts, add in 3 tbsp of flour and start whisking continuously until well combined. Be careful not to let it burn. (And that's it for the roux, easy right?)
Next, slowly add in the 1/2 cup of 2% milk and 1 1/2 cups of the reserved pasta water. Continue stirring until well combined. Let the sauce thicken for 5 minutes. Stir in the butternut squash and the remaining 1 1/12 cups pasta water, mix until it becomes smooth. Add in the 2 cups of shredded sharp cheddar cheese and mix until the cheese has fully melted into the sauce. Season with salt and pepper to taste.
Add in the cooked pasta shells and stir until all of the noodles are well coated. For an extra creamy pasta, add 1/3 cup of plain whole-milk Greek yogurt. Grate some parmesan cheese into the pasta (however much you prefer) and mix together.
Garnish with more parmesan cheese and fresh cracked pepper. Serve immediately.
INGREDIENTS:
16 oz. Shell Pasta, uncooked (use gluten-free if preferred)
3 or 4 cups of raw butternut squash, cubed
1/2 cup of 2% milk
1/3 cup of plain whole-milk Greek yogurt
3 tbsp butter (for the roux)
3 tbs whole-wheat flour (for the roux) (or gluten-free option)
2 cups of sharp cheddar cheese, shredded
3 cups of pasta water
Grated parmesan cheese, to taste and garnish
Salt & pepper to taste
INSTRUCTIONS:
1. Bring salted water to a boil. Add pasta shells and cook for 14 minutes. Before draining the pasta, save 3 cups of the pasta water and set aside. Drain pasta and set aside.
2. Boil the cubed, raw butternut squash until fully cooked. Blend the butternut squash until it becomes a smooth texture, then set aside.
3. Start the roux: Melt butter in a large pot over medium heat. Whisk in the flour until combined and browned. It happens fast, so be careful to not let it burn. Slowly add in the 2% milk, constantly stirring. Next, add in half of the pasta water, continuing to stir. Once combined, let the mixture thicken for 5 minutes.
4. Stir in the butternut squash and remaining pasta water. Mix until smooth. Add in salt and pepper to taste and the shredded sharp cheddar cheese and stir until it has melted.
5. Add in the cooked pasta shells, stir until fully coated. Then, add in the greek yogurt (if you want it extra creamy) and grated parmesan cheese. Stir until well combined.
6. Garnish with grated Parmesan and serve immediately.
Enjoy!!
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