5-Ingredient High Protein Butternut Squash Mac & Cheese
This high protein butternut squash mac and cheese is a creamy, cheesy, and super easy dinner made with just 5 ingredients and ready in 30 minutes.
⏰ TIME: 30 mins
🤑TOTAL COST: $11.64 ($1.94/serving)
🎃 5 INGREDIENTS
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I finally got around to making a butternut squash mac and cheese! It’s been on my fall recipe bucket list for the longest time ever 🤣
I wanted a mac and cheese that felt like the perfect fall dinner with protein and veggies, but not super complicated. Yes I know…I have high expectations!
And this recipe turned out better than anything I had imagined because it’s high protein, packed with vitamins from the squash, and made with just 5 ingredients!
It’s become one of my favorite pasta dinners for busy weeknights when I want something cozy and cheesy, but on the healthier side.
🎃 Want more easy fall dinner recipes? Here are 27 more easy 5-ingredient fall dinners for busy weeknights when you don’t feel like cooking!
Don’t worry, this mac is still creamy and there’s still plenty of cheese! I added cottage cheese for a nice dose of protein, and it blends right into the sauce so you can’t even tell its there.
The sauce is also mild enough that toddlers, kids, and picky eaters won’t mind eating it. Plus, it’s a great way to add veggie, dairy, and protein for the little ones! If you want more flavor though, you can totally add in your favorite fall spices or some chicken sausage. It’s a pretty forgiving recipe ☺️
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- Butternut Squash Ravioli With Cream Sauce
- Creamy Soup Recipes
- Fall Desserts
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- Halloween Desserts
- High Protein Fall Dinners
- Pumpkin Banana Chocolate Chip Bread
- Thanksgiving & Holiday Side Dishes
- White Chicken Chili with Salsa Verde
Why You’ll Love This Recipe
🎃 This butternut squash mac & cheese is:
- Made with just 5 ingredients
- High protein
- Vegetarian
- Ready in 30 minutes
- Great as leftovers
- Freezer-friendly
- Packed with veggies!
Ingredients & Substitutions
- Protein-plus pasta: I used the Barilla Protein Plus Rigatoni pasta for extra protein, but you can use any pasta you have on hand. Stick with short cut pasta for this one. Make sure to reserve your pasta water before draining!
- Butternut squash: Since I’m lazy I used pre-cut squash from the store 😬 I recommend using fresh squash instead of frozen when possible. You could probably get away with using frozen cubed squash but it may cause the sauce to become a little more watery.
- Low-fat cottage cheese: This makes the sauce creamy and adds protein! I used low-fat cottage cheese but you could use full-fat if you prefer.
- Garlic: Makes the mac and cheese even more yummy!
- Sharp cheddar cheese: Adds the “cheese” in mac and cheese!
📌 OPTIONAL INGREDIENTS: I seasoned my mac & cheese with just garlic, salt, and pepper. If you want to add more flavor to your mac and cheese, feel free to use additional spices like smoked paprika, red pepper flakes, nutmeg, or thyme. You can also add fully-cooked meatballs or sausage for more flavor too!
Equipment You’ll Need
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- Microwave-safe bowl with lid: For steaming the butternut squash and also for mixing up the sauce. If you don’t have a microwave-safe lid for your bowl, you can use a plate.
- Large pot or saucepan: For boiling the pasta and mixing up the mac & cheese.
- Immersion blender or stand blender: For blending the sauce. I used this $15 immersion blender that I absolutely love for making creamy soups!
How To Make the Butternut Squash Mac & Cheese
Storage Instructions
- Make Ahead: You can make this butternut squash mac and cheese ahead of time and store it in the refrigerator until you’re ready to eat. I make this for meal prep all the time! I just put individual servings into individual containers, put it in the fridge, then reheat & eat.
- Fridge: Store leftovers in an airtight container in the refrigerator for 3–4 days. The sauce will thicken as it cools.
- Freezer: I recommend freezing individual portions in freezer-safe containers. Eat within 1–2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Add a splash of water, milk, or broth first since the sauce will thicken as it sits in the fridge or freezer. Reheat in the microwave for 60-90 seconds. You can also reheat it in a saucepan on the stove.
The Printable Recipe Card
5-Ingredient High Protein Butternut Squash Mac & Cheese
Equipment
- Microwave-safe bowl with lid
- Large pot or saucepan
- Blender (immersion or stand blender)
Ingredients
- 16 oz dry pasta
- 16 oz butternut squash (cubed; approx 3.5-4 cups)
- 1 cup low-fat cottage cheese
- 4 garlic cloves
- 8 oz sharp cheddar cheese
- salt & pepper
Instructions
- Cook the pasta in salted water according to the package directions. Reserve 1 cup of pasta water before draining.
- Steam the butternut squash. Place cubed butternut squash and whole garlic cloves in a microwave-safe bowl. Add 3 tablespoons of water and cover with a microwave-safe plate or lid. Microwave for 8 minutes, or until the squash is very tender and easily pierced with a fork.
- Make the pasta sauce. Add the steamed butternut squash, garlic, cottage cheese, and ½ cup of the reserved pasta water to a blender. If using an immersion blender, add everything to a large mixing bowl. Blend until smooth. Add another ¼ cup of the reserved pasta water and blend again until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Add pasta sauce to the drained pasta. Return the drained pasta to the saucepan and place it over low heat. Pour the butternut squash sauce over the pasta and stir until the pasta is evenly coated.
- Slowly add the shredded cheddar, stirring continuously. Add the remaining ¼ cup of reserved pasta water and stir until the cheese is fully melted.
- Serve and enjoy!
Notes
- I like to steam the butternut squash and garlic together in the microwave because it’s easy and convenient! But you can also steam them in a saucepan (separate from the pasta) if you prefer.
- Keep the heat low when mixing the pasta + sauce: To prevent the sauce from curdling, make sure you keep the saucepan on low heat during step #4. Even when you’re mixing in the shredded cheese, keep it on low heat!
- Make sure to reserve the pasta water before draining! I’m the queen of forgetting this step, but it’s super important for this recipe! If you forget, you can use milk or warm water instead.
- If you find the pasta to be a little bland, you can add smoked paprika, red pepper flakes, or a pinch of thyme and nutmeg for some extra flavor. I added some pre-cooked chicken meatballs to mine, which also added some extra flavor and protein!
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