Butternut Squash Mac & Cheese

What kid doesn’t LOVE macaroni and cheese?

This is a great way to give your kids what they love without feeling guilty about it. I’ve made this butternut squash mac & cheese a few times (and adjusted the recipe a bit) and every time it’s  been a huge hit! This time, I made them in little silicone muffin tins from an idea I saw on pinterest. What could be better than mac & cheese and cupcakes.

Butternut Squash Mac & Cheese


  • 1 box whole wheat elbow pasta
  • 1 medium butternut squash
  • 2 cups of milk ( I think I mixed mostly skim with a little 2% but you can use whatever)
  • 1/2 cup part-skim ricotta cheese
  • 2 cups grated cheese (I recommend a sharp cheese to balance the sweetness of the squash I used sharp cheddar)
  • 1/2 cup of parmesan cheese, split in half
  • 1/4 cup of panko bread crumbs
  • pepper to taste (optional)


  1. Preheat oven to 375 degrees
  2. Cook pasta according to package directions or 1 minute less
  3. Drain cooked pasta and set aside in large bowl
  4. In large saucepan, cook milk and butternut squash. Stir occasionally. Bring to a boil
  5. When butternut squash is tender, transfer to a blender or food processor and puree
  6. Transfer butternut squash puree back to saucepan and add in the ricotta, half the parmesan cheese, and grated (cheddar) cheese. Mix until melted
  7. Pour melted cheese mix over pasta. Stir to combine
  8. Spoon mixture into cupcake liners or baking dish
  9. Sprinkle with panko bread crumbs & remaining parmesan cheese
  10. Bake for 20 minutes or until the tops are lightly browned
  11. Cool & enjoy! Or cool more and then freeze for later enjoyment!*

* I cooled them completely then put them into a ziplock bag and either thaw in the fridge overnight or defrost in the microwave


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