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Creamy Macaroni & Cheese

Servings: 6


  • 1 1/2 pounds butternut squash fresh or frozen (thawed if previously frozen)
  • 12 ounces whole wheat macaroni
  • 1/2 cup pasta water see directions below
  • 6 ounces Gruyere cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 3/4 cup 2% milk or whole is fine
  • 1/4 tsp black pepper


  • If using fresh squash, preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper.
  • Cut squash in half lengthwise and remove seeds. Lay face down on pan and roast until tender, about 35-45 minutes. Cool and remove squash from skin.
  • In a large kettle, cook pasta according to package directions, until almost tender. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
  • Using the same kettle, add squash and mash it, as needed. Add reserved pasta water, cheeses, milk and pepper and mix until smooth.
  • Add cooked pasta to the pot with squash mixture and gently stir until evenly distributed.
  • Warm mixture on stovetop over medium heat until heated through.