High Protein Roasted Butternut Squash Mac and Cheese
Creamy Butternut Squash Mac and Cheese blends roasted squash and garlic with cottage cheese, sharp cheddar, and milk for a velvety sauce with no roux needed. Chickpea pasta adds extra staying power, while the roasted squash gives the sauce a slightly sweet, savory depth.
Servings: 6
Ingredients
- 12 ounces chickpea pasta shells or elbows (or protein pasta)
- 1 tablespoon olive oil
- 3 cups butternut squash cubed
- 3 garlic cloves
- 1 1/2 cups sharp cheddar cheese shredded
- 1 cup cottage cheese full fat or 2% recommended
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Topping ideas: parmesan cheese, fresh herbs, red pepper flakes, freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Add butternut squash and garlic to the sheet pan. Toss with olive oil and coat evenly. Bake for 22-25 minutes until the squash is easily smashed with a fork.
- When the butternut squash has about 10 minutes left, bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
- Add roasted butternut squash and garlic, cheddar cheese, cottage cheese, milk, onion powder, salt, and pepper to a food processor or blender. Blend on high speed until completely smooth, scraping down the sides as needed. Taste test and add additional salt if needed.
- Add the cooked noodles back to the large pot and pour cheese sauce on top. Heat to low-medium, stirring gently until all noodles are coated with cheese sauce and the macaroni and cheese is heated through. Note: Heat slowly to avoid the sauce breaking apart.
Notes
- Pasta timing: Protein and chickpea pastas can soften quickly, so start checking at the end of the package cooking time.
- Adjust the consistency: The sauce thickens as it sits. Stir in a splash of milk if you want to loosen it before serving or reheating.
- Make ahead: The sauce can be prepared separately ahead of time and refrigerated, then gently warmed with freshly cooked pasta.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently and add a little milk as needed to bring back the creamy texture.
Nutrition
Calories: 402kcal | Carbohydrates: 44g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 576mg | Potassium: 351mg | Fiber: 9g | Sugar: 9g | Vitamin A: 7758IU | Vitamin C: 15mg | Calcium: 339mg | Iron: 6mg
