Butternut Squash Mac n’ Cheese

This delicious dish is a healthy take on the incredibly popular mac n’ cheese with a sweet and creamy taste and texture.


Elbow/macaroni pasta 2/3 mugs full

3 cups of butternut squash cubes (the smaller the better)

½ cups of extra mature cheddar cheese

3 large tbsp. 0% fat Greek yogurt

1 ½ cups of chicken stock

1 cup of milk

1 can of sweetcorn

3 cloves of garlic

Seasoning (salt, pepper & chilli flakes)

1 cup of breadcrumbs


  1. Chop the garlic and put into a saucepan with milk and chicken stock. Bring this to the boil and add the butternut squash. Stir occasionally for around 20 minutes, until the squash is very soft.butternut2.jpg
  2. In the meantime, set a second saucepan ready and cook the pasta.
  3. Drain the first saucepan and place the squash into a mixing bowl.
  4. Turn the oven on ready at 220 degrees.
  5. Add in the Greek yogurt, cheddar cheese and blend using a hand blender. You can use a fork for this but it may take some time.
  6. Add the sweetcorn and most of the breadcrumbs to the mixture. Season well.
  7. Pour in the cooked pasta and mix together.
  8. Place mixture in deep casserole style dish and top with the remaining breadcrumbs.
  9. Cook for around 15-20 minutes, until the breadcrumbs are a nice golden brown.
  10. Serve hot.


Fact: Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was also written in the 14th century.

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