There’s nothing quite as delicious as a nice bowl of cheesy pasta. It’s our grownup way of indulging our childhood obsession with Mac & Cheese. We justify our juvenile taste buds by calling it something fancy like “Pasta au Fromage,” but let’s be honest – it’s mac & cheese. Sometimes we add in peas or broccoli just so we can claim extra health benefits. But come on… it’s mac & cheese with green stuff.
I have to tell you, though… there’s nothing as comforting and satisfying as macaroni and cheese. I make it for my kids often, and I’m the mom sitting at the stove eating giant wooden spoonfuls of the leftovers hoping my kids don’t notice.
And even though this recipe seems like a healthier version of a classic, let’s make no mistake about it – this is mac & cheese. Delicious, with a little extra flavor, but definitely mac & cheese.
Here’s what you’ll need:
1 cup butternut squash/diced
½ cup Velveeta or other melting cheese
¼ cup parmesan cheese
1/2 cup vegetable stock
½ cup milk
1 tsp Dried parsley
Salt and pepper to taste
4 cups cooked pasta
First peel and cube your butternut squash, then set to boil for 7-8 minutes. Once boiled, put in a food processor, and pulse until you have a mushy texture.
In a pot on medium heat, combine squash, vegetable stock, and milk. Heat for 10 minutes, stirring frequently.
Add in cheeses and dried parsley, heating for another 6-7 minutes or until cheeses are melted.
Mix in cooked pasta, and serve.
How delicious does this look??
I love making this as a romantic dinner for my husband and me. It doesn’t take long to make, and the results are so delicious. It’s great for a late dinner on those nights he’s had a hard day and needs some extra pampering.
It also is a great way to trick your kids into eating some veggies! I love that it is such a familiar dish but done in an interesting new way. All three of my picky eaters will gobble this up.
- 1 cup butternut squash/diced
- ½ cup Velveeta or other melting cheese
- ¼ cup parmesan cheese
- 1/2 cup vegetable stock
- ½ cup milk
- 1 tsp Dried parsley
- Salt and pepper to taste
- 4 cups cooked pasta
- First, peel and cube your butternut squash, then set to boil for 7-8 minutes. Once boiled, put in a food processor, and pulse until you have a mushy texture.
- In a pot on medium heat, combine squash, vegetable stock, and milk. Heat for 10 minutes, stirring frequently.
- Add in cheeses and dried parsley, heating for another 6-7 minutes or until cheeses are melted.
- Mix in cooked pasta, and serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 156Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 281mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 7g
Check out some of my other classic pasta recipes!
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.