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    Home » Recipes

    Healthier Mac and Cheese

    Updated: Nov 5, 2022 » This post may contain affiliate links » By: Megan » 1 Comment

    Jump to Recipe

    This healthier mac and cheese is just as tasty and creamy as the classic version, but with more nutritious ingredients. It also includes a sneaky, hidden vegetable (that you probably wont even taste): butternut squash!

    Healthier mac and cheese in blue bowl.

    About This Recipe

    This recipe is just the right mix of classic mac and cheese ingredients and their 'better for you' alternatives. It also skips the heavy cream (uses whole milk instead) and uses a little less butter and cheddar cheese while still staying plenty creamy and cheesy.

    What Makes This Mac and Cheese 'Healthier'?

    This mac and cheese is healthier than a store bought alternative because it's homemade and the sauce is made with real-food ingredients instead of a store-bought boxed powder or sauce. It also sneaks in a vegetable for some added nutrients (butternut squash).

    This recipe is lighter and more nutrient-dense than a classic mac and cheese. But it still tastes incredible...It's creamy, cheesy and way better than the boxed, store-bought versions!

    How to Make Healthier Mac and Cheese

    This recipe is easy to make: you'll cook your pasta, make your sauce, and then mix the two together.

    The sauce for this recipe is made in just a couple minutes by blending your butternut squash (I used frozen squash and heated it on the stovetop) with the milk. And then you'll add it to a large pan with the cheese until it melts and it's ready to be combined with the cooked pasta.

    Mac and cheese in pot with spoon.

    Ingredient Notes

    • Pasta: this recipe calls for whole wheat elbow pasta but you could use any medium-sized noodle (penne, rotini, or shells). You can also use plain pasta or an alternative (like chickpea pasta).
    • Milk: I like to use whole milk, which makes this recipe the creamiest; but you could use any type of milk or a dairy-free alternative (just note that it may alter the flavor of the recipe).
    • Butternut squash: you can use fresh or frozen squash. I tend to use a bag of cubed, frozen squash since it saves time.

    Frequently Asked Questions

    Do you have to use a blender for this recipe?

    A blender is recommended because it will give the sauce a smooth texture. A potato masher or mixer will also work but your sauce may not be completely smooth.

    How can I make my sauce thicker?

    The sauce on this mac and cheese is the best part! It's naturally thick and creamy, but if you want to make it even thicker you can simmer it for longer, add less liquid (milk) or stir in up to 1 tablespoon of flour.

    Healthier mac and cheese in blue bowl.

    Storage

    If you have leftovers, cool and store them in an airtight container for up to 3 - 5 days in the fridge.

    Similar Recipes

    If you love this recipe, you'll love these other homemade family-favorites:

    • Homemade Chicken Nuggets
    • Better Than Takeout Chicken Fried Rice
    • Sheet Pan Chicken Fajitas
    Print
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    Healthier mac and cheese in blue bowl.

    Healthier Mac and Cheese


    ★★★★★

    5 from 1 reviews

    • Author: Megan
    • Total Time: 20 minutes
    • Yield: 6 1x
    • Diet: Vegetarian
    Print Recipe
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    Description

    This healthier mac and cheese is just as tasty and creamy as the classic version, but with more nutritious ingredients. It also includes a sneaky, hidden vegetable (that you probably wont even taste): butternut squash!


    Ingredients

    Scale
    • 16 ounces whole wheat elbow pasta, uncooked
    • 2 tablespoons salted butter, melted
    • 1 ½ cup whole milk
    • 1 ¼ cups shredded sharp cheddar cheese
    • ¼ cup shredded parmesan cheese
    • 10 ounce bag cubed frozen butternut squash (about 2 cups)
    • 1 teaspoon salt
    • Pinch of paprika
    • Pinch of ground black pepper

    Instructions

    1. Cook the pasta: bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain and set aside once cooked.
    2. Cook the squash: while the pasta boils, cook the frozen squash by microwave or stovetop according to the instructions on the bag. Most will cook in about 7 minutes in the microwave or by steaming in a saucepan with ¼ cup of water for 4 - 6 minutes.
    3. Blend: add the squash, melted butter, and milk to a blender. Blend until smooth.
    4. Heat the sauce: pour the blended squash mixture into a large saucepan. Turn the heat to medium high.
    5. Add cheese & seasonings: once warm, stir in the cheddar cheese, parmesan cheese, salt, and a pinch of paprika and ground black pepper. Simmer the sauce for 2 - 3 minutes, until the cheese melts and the sauce is slightly thickened.
    6. Add noodles: stir in the cooked noodles until they are coated in the sauce. Taste and season with additional salt, pepper, and paprika if desired. Serve immediately. 
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Main Course
    • Method: Stovetop
    • Cuisine: American

    Keywords: mac and cheese, healthier, kid friendly, easy, butternut squash

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Jonathon S

      September 15, 2022 at 8:44 pm

      Love it!

      ★★★★★

      Reply

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    Hi, I'm Megan! I love to share easy salad recipes that taste amazing!

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