skip to Main Content

Butternut Squash Mac and Cheese

This recipe makes a large batch you can freeze in individual portions to have a healthier version of mac and cheese ready to reheat in a pinch.
two small crocs filled with butternut squash mac n' cheese
  • Yield 6 servings
  • Prep Time 10 minutes
  • Cook Time 4 hours 40 minutes

Ingredients

  • 1 small butternut squash, or 4 cups chopped squash (if you can find fresh squash pre-chopped, this will save you some time and effort)
  • 12 oz. whole wheat or rice elbow macaroni (avoid any unfamiliar ingredients or bleached flours)
  • 3 cups milk of choice
  • 3 cups shredded hard cheddar cheese
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 1/2 cup fresh parsley

Directions

STEP 1
Preheat the oven to 350 degrees F. Slice the squash in half and remove the seeds.
STEP 2
Bake the squash, sliced side down, in a 9x13 pan with about 1 inch of water for 40 minutes. (If you're using pre-chopped squash, follow the directions on the package for cooking.)
STEP 3
Allow the squash to cool before removing the skin (unless pre-chopped) and mashing.
STEP 4
Add all ingredients to a slow cooker and cook on low for about 4 hours, or until the macaroni is desired tenderness.
The
The Life Time Foundation Team

ADVERTISEMENT

More Like This

Alfredo spaghetti squash bake
By The Life Time Training Team
You won't miss the heavy cream in this lower carb, gluten- and dairy-free spin on chicken Alfredo pasta that's boosted with extra veggie power.
spaghetti squash pizza
By The Life Time Foundation Team
This vegetable-based crust is loaded with flavor and micronutrients — and void of bleached flour, artificial preservatives, or processed sweeteners. Top with fresh tomatoes, mozzarella, and basil, or any of your favorite pizza toppings.
a plate of spaghetti pie
By The Life Time Foundation Team
This "pie" uses zoodles instead of regular noodles, adding a good dose of nutrition to a family favorite.
Back To Top