Recipe courtesy of Good To Know
Show: Good To Know
Butternut Squash Mac and Cheese
1 hr 30 min
30 min
8 to 10 servings
1 hr 30 min
30 min
8 to 10 servings


  • 1 pound elbow macaroni
  • 3 cups peeled and cubed butternut squash
  • 1 1/2 cups nonfat milk
  • 1 1/4 cups nonfat, low-sodium chicken broth
  • 2 cloves garlic, peeled
  • 2 tablespoons plain nonfat Greek yogurt
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups shredded Gruyere
  • 1 cup grated Romano cheese
  • 1 cup finely grated sharp Cheddar
  • 1 cup grated part-skim mozzarella


Preheat the oven to 375 degrees F. 

Bring a large pot of water to a boil and cook the macaroni; drain well. 

Combine the squash, milk, broth and garlic in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes. 

Put the hot squash mixture in a blender and add the Greek yogurt, salt and pepper. Replace the blender lid with a clean towel (to let steam escape without the mess) and blend until smooth. 

Put the squash mixture in a bowl and stir in the Gruyere, Romano, 1/2 cup of the Cheddar and 1/2 cup of the mozzarella until combined. Add the macaroni to the squash mixture, and stir until combined. Spread the mixture evenly in a 13-by-9-inch glass or ceramic baking dish and sprinkle the top with the remaining 1/2 cup Cheddar and 1/2 cup mozzarella. 

Bake until bubbly, about 20 minutes.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Dreamy Butternut Squash Mac 'n' Cheese

Recipe courtesy of Candice Kumai

Butternut Squash Mac 'n' Cheese with Crispy Sage Leaves

Recipe courtesy of Jason Wrobel

Butternut Squash Cupcake Stuffed with Maple Cream Cheese

Recipe courtesy of The Stuffed Cupcake

Butternut Squash with Pecans and Blue Cheese

Recipe courtesy of Nigella Lawson

Kabocha Squash Mac 'n' Cheese with Pork Rind Crust

Recipe courtesy of Edward Lee


So Much Pretty Food Here