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

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