Make Ahead

Healthiest Macaroni and Cheese

September 19, 2011
4 Ratings
  • Serves 6
Author Notes

This cheesy deliciousness is packed full of a whole head of cauliflower and an entire butternut squash. And the best part is that you can’t taste either one of them. —KitchenThymes

What You'll Need
  • 4 cups cubed peeled butternut squash (about 1 1 1/2 pound squash)
  • 4 cups of low- fat milk
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 9 ounces of cheddar cheese
  • 1/4 cup (1 ounce) of finely grated fresh Parmigiano-Reggiano cheese
  • 1 pound uncooked your favorite pasta
  • 1 head of cauliflower finely chopped
  1. Preheat oven to 375 degrees.
  2. Combine the squash, and milk, in a medium saucepan. Bring it to a boil over medium-high heat, being careful not to scorch the milk. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  3. Blend the milk and squash until its smooth. While it’s still hot, add in the 9 ounces of cheese.
  4. Cook the pasta, with the cauliflower according to package directions, and drain well.
  5. Combine the pasta and cauliflower mixture with the squash mixture, in a dutch oven.
  6. Bake for 30 minutes or until browned and bubbly.

See what other Food52ers are saying.

  • liz.murray12
  • susan g
    susan g
  • Manasi
  • LizCo77

5 Reviews

Manasi November 25, 2015
When do you add the salt and do you leave the cover off the dutch oven while it bakes or cover it? Thanks!
LizCo77 November 2, 2014
So delicious! I made this with handmade GF orecchiette pasta, roasted the cauliflower, and added some sautéed onion, garlic and chili flake. It was tremendous, thank you!
Danna January 27, 2013
Just made this and it was pretty good but didn't really satisfy the mac-n-cheese craving. The cheese got lost in all the squash. Guess healthy mac n cheese is an oxymoron
liz.murray12 December 19, 2012
made this for a group of friends last night and it was a huge hit!
susan G. September 19, 2011