Go Back
butternut squash mac and cheese
Print Recipe

Butternut Squash Mac and Cheese

Author: Beachbody

Ingredients

  • 1 lb dry whole-wheat macaroni
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 2 medium red bell peppers, chopped
  • 3 cups cubed butternut squash
  • 1 3/4 cups low-sodium organic chicken broth
  • 1 cup low-fat milk
  • 2 Tbsp low-fat plain Greek yogurt
  • 1 cup shredded Gruyere or Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • sea salt and ground black pepper to taste
  • finely chopped fresh parsley for garnish

Instructions

  • Preheat oven to 375° F.
  • Cook macaroni according to package directions. Drain and set aside.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
  • Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
  • Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
  • Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
  • Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
  • Garnish with parsley if desired.