Winter Squash Mac and Cheese

6 reader reviews / 4.84 stars average

Sharp cheddar and pureed winter squash create a thick and creamy sauce for this easy stove top mac and cheese. Kid-friendly, adult approved!

Winter Squash Mac and Cheese

Cool weather, short days and sleepless nights have me craving comfort food (read: carbs) like never before. Of course, I’m also well aware that nothing saps or drains your energy like loading up on sugar or white bread.

In an attempt to find a happy medium, I created this easy and nutritious Stovetop Mac and Cheese with Winter Squash. By using whole-wheat pasta as the base, I am adding protein and fiber that will keep me from crashing an hour later. For even more vitamins and nutrients, Winter squash is pureed into the cheese sauce creating a thick and hearty texture that sticks to every shell.

This dish freezes really well and also keeps for several days making it an ideal option for a quick and healthy lunch throughout the week.

Your fork is waiting.

Mac and Cheese with Winter Squash

Winter Squash Mac and Cheese

6 reader reviews / 4.84 stars average
Sharp cheddar and pureed winter squash create a thick and creamy sauce for this easy stove top mac and cheese. Kid-friendly, adult approved!
PREP: 5 mins
COOK: 20 mins
TOTAL: 25 mins
REVIEW PRINT
Servings: 8

Ingredients
 

  • 1 pound whole wheat shells
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups low fat milk
  • 2 cups chicken broth (low sodium)
  • 1 tablespoon dry mustard
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 12 ounces cooked winter squash puree (thawed if frozen)
  • 1 ¾ cups shredded sharp cheddar cheese (low fat)

Instructions
 

  • Cook pasta in salty water according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.
  • In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes whisking frequently.
  • Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.
  • Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. Check for seasoning and adjust accordingly.
  • Add reserved shells to the pot and stir until noodles are evenly coated.
  • Serve immediately.

Nutrition

Calories: 343kcalCarbohydrates: 51.3gProtein: 17.5gFat: 10.7gSaturated Fat: 4.8gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 28mgSodium: 352mgFiber: 6.8gSugar: 2g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

49 thoughts on “Winter Squash Mac and Cheese”

  1. Just be warned that a tablespoon of smoked paprika is a LOT. My 10-year-old son very astutely noted that it smelled and tasted like bacon! I liked it anyway, but it you’re not a fan of that flavor, I’d tone it down.

  2. Liz,
    As a matter of fact, I do have winter squash puree in the freezer! But I’ve got even more squash stockpiled in the Strategic Winter Squash Reserve in a cold corner of my breakfast nook. Who am I kidding? The entire kitchen is cold, but the breakfast nook is especially cold–and perfect for stockpiling the squash from the farm share. They were coming faster than I could fix them all Fall, and now that snow has blanketed the area the farm is tucked in like my own garden beds, but I can still make these yummy mac and cheese from farm fresh veggies.
    Thanks!

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