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Better Mac & Cheese

Easier, tastier, healthier mac and cheese? It's true!

Replace some of the cheese with pureed butternut squash and skip the complicated stuff for a light, moist, flavor-packed version that kids and adults actually love more. Save about half the fat while increasing fiber. You can even use whatever cheeses and pasta you have on hand.

Seriously Better Butternut Squash Mac & Cheese

  • 500 g pasta (any shape), cooked
  • 1 medium butternut squash, peeled, seeded and cubed (3-4 cups)
  • 1.5 cups low-fat milk
  • 1 cup low-fat chicken broth
  • Pinch of salt, pepper, nutmeg and cayenne to taste
  • 100 g cheddar, gouda, or any cheese you like, grated
  • 1/2 cup part-skim ricotta cheese
  • 1 tbsp olive oil
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp bread crumbs
  • Cooking spray
  1. Heat oven to 375F/190C.
  2. Combine milk and chicken broth in a saucepan. Simmer squash until soft, about 20 minutes, then mash with remaining liquid. Stir in salt, pepper, and a pinch of nutmeg and cayenne, to taste.
  3. Place cooked, drained pasta in a large bowl. Stir in squash mixture, ricotta and grated cheese, except Parmesan.
  4. Lightly coat a large, rectangular baking dish with cooking spray. Transfer noodle mixture to dish.
  5. Mix olive oil, Parmesan and bread crumbs. Sprinkle over the top.
  6. Cover with foil and bake for 30 minutes. Uncover and bake until crisp and lightly browned around the edges, about 30 minutes more.

Nutritional facts (per serving)1

  • Total carbohydrate 62 g
  • Sugars 6 g
  • Fibre 5 g
  • Calories 408
  • Total fat 10 g
  • Saturated fat 5 g
  • Protein 18 g
  • Cholesterol 26 mg
  • Sodium 172 mg

1USDA Supertracker. My recipe. Available at: Accessed February 13, 2018.
*Internal note on recipe measurements: Followed Canadian Living's convention of using "cups and tablespoons" in combination with grams and milliliters.
Fat and fiber counts compared to:

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