Roasted Butternut 
Mac & Cheese

We slashed 263 calories from this classic dish, 
and it's just as creamy, cheesy and indulgent as ever.
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Butternut squash mac and cheese

Butternut Squash Mac and Cheese

 Love pasta? Try these fabulous clean recipes.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 1/4 lb butternut squash, peeled, seeded and cut into ½-inch pieces (about 6 cups)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt, divided
  • 1/2 tsp ground black pepper
  • 14 oz small whole-wheat shell pasta, or similar shape
  • 2 tbsp organic unsalted butter
  • 1/4 cup white whole-wheat flour (TRY: King Arthur White Whole Wheat Flour)
  • 3 cups whole milk
  • 4 oz grated Gruyère cheese 
(1 packed cup)
  • 4 oz grated sharp cheddar cheese 
(1 packed cup)
  • 2 oz grated Parmesan cheese 
(1/2 packed cup)
  • 1 tbsp fresh thyme leaves, 


  1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil and mist with cooking spray. Add squash, oil, 1/4 tsp salt and pepper. Toss to coat and spread in a single layer. Roast until squash is golden brown and tender, tossing once or twice with a spatula, about 25 minutes.
  2. In a large saucepan, cook pasta al dente according to package directions. Before draining, ladle about 1 cup of pasta cooking water into a heat-proof measuring cup or small bowl and set aside.
  3. Wipe out pan used to cook pasta. To pan on medium, melt butter. Add flour and stir with a spoon until moistened, about 1 minute. Add milk in a slow, steady stream as you stir with a whisk. Increase heat to medium-high and continue whisking until no lumps of flour remain. Bring to a simmer, whisking frequently to prevent milk from scorching. Simmer, whisking occasionally, until slightly thickened, about 2 minutes.
  4. Reduce heat to low and stir in Gruyère and cheddar. Stir in remaining 1/4 tsp salt, pasta and squash, until combined. Stir in reserved pasta cooking water in 1/4 cup additions, until cheese sauce is thick but still pourable, or to desired consistency. Remove from heat and divide among plates. Sprinkle with Parmesan and thyme (if using).

Nutrition Information

  • Serving Size: 1 1/3 cups
  • Calories: 472
  • Carbohydrate Content: 57 g
  • Cholesterol Content: 53 mg
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 21 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 489 mg
  • Sugar Content: 8 g