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Butternut Squash Mac & Cheese


I’ve made this Rachel Ray Butternut Squash Mac & Cheese dozens of times over the past decade and it’s always a huge hit. Here is my very slightly edited version of the one linked, just making it a teeny bit healthier:

Ingredients
1 lb whole wheat or lentil pasta (I like to use cavatappi or penne)
1 Tbsp avocado oil (or olive oil)
2 Tbsp butter
½ medium onion
2 Tbsp fresh thyme leaves
3 Tbsp whole-wheat flour (or spelt or almond flour)
2 cups veggie stock or bone broth
1 (10-ounce) box frozen cooked butternut squash, defrosted
1 cup whole milk (or almond milk, cashew milk, half-and-half)
2 cups (8oz) cheese, grated (I like a combo of sharp Cheddar, Fontina and Gouda)
½ cup grated parmesan cheese
¼ tsp ground nutmeg
Dash of pink Himalayan sea salt and black pepper

Instructions
1. Bring a big pot of water to a boil and add the pasta and a dash of sea salt and cook until al dente.

2. Meanwhile, heat a large pot over medium heat. Add the oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes.

3. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses. in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.

4. Drain cooked pasta well and combine with sauce. Serve with a little extra parm cheese on top.

5. If you’d like to bake the pasta, place in a 9 x 13 baking dish and top with a mixture of 1/2 cup bread crumbs, 4 tablespoons of melted butter and 1/3 cup of grated parmesan cheese. Broil until the topping is lightly browned.

The pictures show the sauce on cavatappi noodles and homemade fettuccini noodles.

Next time I want to hide even more veggies in here since my children are pickier than ever. So I will add whatever vegetables I have on hand at home. Pureed carrots is an easy one since they are orange. Sometimes pureed broccoli works for us as well.

butternut squash on fettucciniButternut Squash Mac & Cheesebutternut squash on fettuccini

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Copyright © 2025 Whining With Wine · All Right Reserved · Advice and reviews are based on author's experiences. The writing on this site is not from a medical professional. Always seek medical advice from a doctor when deciding what is best for you. · contact: whiningwithwine.julie@gmail.com · When providing links to products, affiliate links are sometimes used. This means we may earn a small commission when you purchase one of the items we link to. This is at zero cost to you and helps the cost of running this site. All opinions about products are our own.