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Butternut Squash Macaroni and Cheese made in a blender - so easy with extra nutrition thanks to the squash that is hidden in the sauce!
4.93 from 14 votes
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Butternut Squash Mac n' Cheese with Crispy Herbed Panko

This recipe takes Mac n' cheese to a whole new level with the addition of butternut squash. The squash adds a sweetness to the dish along with a hit of fibre and beta carotene, and the best part is that nobody (kids included) will suspect it's there!  

Course Main Course
Cuisine American
Keyword Macaroni
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Fraiche Nutrition

Ingredients

Macaroni:

  • 2 cups uncooked macaroni use whole grain to increase the fibre
  • 2 cups ½” cubed butternut squash fresh or frozen
  • 1 cup milk or unsweetened almond milk
  • ¼ cup butter or vegan butter
  • ¼ cup flour
  • 1 1/2 cups cubed aged cheddar cheese
  • salt and pepper to taste

Panko Topping:

  • 3/4 cup panko breadcrumbs
  • ¼ tsp. garlic powder
  • ¼ tsp. dry oregano
  • 1/4 tsp. sea salt
  • 2 tbsp. melted butter vegan butter or olive oil

Instructions

  1. Preheat the oven to 375F and lightly oil a 8x8” baking dish. 

  2. Cook the butternut squash until soft and drain.  Set aside.

  3. Cook the pasta in a medium pot of boiling salted water until al dente – drain, return the pasta to the pot and set aside.

  4. Meanwhile, combine the squash, milk, butter and flour in the blender (I used a Vitamix Ascent 3500) and, starting at Variable 1, gradually turn it up to Variable 10 and blend for 3 minutes (it should be steaming when ready). Add the cheese and blend on Variable 10 for another 1 minute. Season to taste with salt and pepper. Pour the sauce over the macaroni, stir to combine, and transfer the macaroni into the prepared baking dish.

  5. Combine the Panko Topping ingredients together in a medium bowl, stir to combine, and sprinkle over the macaroni.

  6. Bake for 20-25 min until tops golden brown and serve immediately.