Mac n Cheese with a Healthy Twist Recipe

Mac n Cheese with a Healthy Twist

Posted by admin on June 4, 2026 in Uncategorized. A meal can feel like a celebration without being complicated. Even when it's just the two of you, setting the table thoughtfully, adding a small vase of flowers or a few sprigs of rosemary from the garden, squeezing lemon into the water, and using cloth napkins can set a warm mood and a sense of intention for an intimate, easy weekly dinner. The French love dining outdoors, so whenever you can, set the table on the back patio and enjoy good company and good food.

Kids enjoy being part of the cooking. Letting them pick a new vegetable or lend a hand in the kitchen is a great way to involve them and spark their interest in mealtime. They particularly like making desserts, which gets them excited about the whole meal. This Mac n Cheese with butternut squash, from Cooking Light, is a kid favorite: a creamy mac and cheese with a little more nutrition than the usual version.

Ingredients

3 cups cubed peeled butternut squash (about one 1-pound squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, peeled
2 tablespoons plain fat-free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preparation

Total time: 1 hour, 25 minutes

Preheat the oven to 375°.
Combine the squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add the salt, pepper, and Greek yogurt. Remove the center piece of the blender lid to let steam escape; secure the lid. Cover the opening with a clean towel to avoid splatters. Blend until smooth. Transfer the blended squash mixture to a bowl; stir in the Gruyère, pecorino Romano, and 2 tablespoons of the Parmigiano-Reggiano until combined.
Cook the pasta according to package directions, omitting salt and fat; drain well. Add the pasta to the squash mixture and stir until combined. Spread the mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat the oil in a medium skillet over medium heat. Add the panko and cook for 2 minutes or until golden brown. Remove from heat; stir in the remaining 2 tablespoons Parmigiano-Reggiano. Sprinkle evenly over the hot pasta mixture. Lightly coat the topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley and serve immediately.

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This baked mac and cheese gets its creaminess from a blended butternut squash sauce rather than heavy cream, so it's a lighter take on a comfort-food classic. The Gruyère and pecorino Romano bring plenty of flavor, while the toasted panko and parsley add a crisp, fresh finish. It's an easy dish to make with kids and a satisfying addition to a simple weekly dinner.

Mac n Cheese with a Healthy Twist