Baked Butternut Squash Macaroni and Cheese Recipe

Let’s talk real quick about Macaroni and Cheese. Warm, bubbly, ooey, gooey, cheesy goodness kind of macaroni and cheese. Are ya with me? A-huh! I thought so. Now, what about your waistline? Not always so happy with all that goodness, huh? So, what if we could lighten it up just a bit and not lose an ounce of flavor? Or all the bubbly, ooey goodness? Ya in? That’s what I thought! Panko and Parmesan crispy topping makes it over the top yummy! And, bonus… It’s another way to sneak some veggies in without the kiddos even knowing! I’ve seen many different Baked Butternut Squash Macaroni and Cheese recipes floating around, no clue why it took me so long to finally give it a go. But, let me show you how. Ready? Let’s do this!

Baked Butternut Squash Macaroni and Cheese Recipe

Baked Butternut Squash Macaroni and Cheese | The Rebel Chick

Baked Butternut Squash Macaroni and Cheese Recipe

Course Entree

Author Jenn Quillen

Ingredients

1 Medium Butternut Squash {3 Cups} peeled, seeded, cut in cubes
1/2 Cup Ricotta Cheese
1 Can Low Sodium Chicken Broth
1 1/2 Cups Milk
1 Cup Sharp Cheddar Cheese grate fresh, not bagged
1 Box Macaroni I used shells, pick your fav & make according to box directions
Salt & Pepper to taste
1 TSP Cayenne Pepper optional
4-5 TBSP Panko Breadcrumbs
1 OZ Parmesan Cheese
Drizzle of Quality Olive Oil

Instructions

First, let's preheat that oven to *375.
In a large, heavy bottom pot combine cubed squash, chicken stock and milk. Bring that up to just a nice rolling boil, reduce heat and simmer until squash is tender. Should take about 20 minutes.
You're going for the same feel of a potato prior to mashing.
While you're waiting for the squash to get tender, go ahead and prepare macaroni according to box directions.
Are your squash cubes tender? Good, now mash those babies up!
Mix in all spices to taste.
Using the large pot your squash is in, mix in drained macaroni, ricotta and cheddar cheese along with 1/2 of the Parmesan.
Fill either (1) 9in baking dish or (2) 4in ramekins with squash/noodle mixture. Drizzle top with some olive oil. Sprinkle remaining Parmesan and Panko over the top.
Lightly cover with foil and bake for 20 minutes. Remove foil and bake until nice and golden brown with that ooey, gooey bubbly cheese thing happening. Serve hot!

This makes a great meatless main course or a perfect side dish! Ethan had no clue this was anything other than homemade macaroni and cheese. Just more casserole like. Yeah, that good! You know how serious these kiddos are about their mac & cheese!

I’m thinking next time, I may add some BACON. Because, obviously!

ENJOY!