Butternut Squash Mac and Cheese with Cottage Cheese
Butternut Squash Mac and Cheese with Cottage Cheese
Ingredients
For the Roasted Squash & Garlic
- 1 butternut squash, medium, about 3 pounds, peeled and diced into 1-inch cubes
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Cheese Sauce
- 1 1/2 cups Good Culture 4% milkfat classic cottage cheese
- 1/2 cup whole milk
- 1 teaspoon smoked paprika
- 2 cups sharp white cheddar cheese, shredded
For the Mac and Cheese
- 12 ounces medium shell pasta
Instructions
- 1
Preheat your oven to 400°F. In a large Dutch oven or oven-safe pot, combine the diced butternut squash, unpeeled garlic cloves, olive oil, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400
- 2
Cover the Dutch oven and roast in the preheated oven for 25 to 30 minutes, or until the butternut squash is very tender. The garlic cloves should also be soft.
⏱️ 25 min•🌡️ 400
- 3
While the squash is roasting, bring a large pot of salted water to a boil. Add the medium shell pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min
- 4
Once the squash is roasted, carefully remove the Dutch oven from the oven. Squeeze the softened garlic cloves from their skins directly into the pot with the squash. Discard the skins.
⏱️ 2 min
- 5
Add the cottage cheese, whole milk, and smoked paprika to the pot with the roasted squash and garlic. Using an immersion blender, blend the mixture directly in the pot until completely smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 6
Place the Dutch oven back on the stovetop over medium-low heat. Stir in the shredded sharp white cheddar cheese until it is fully melted and incorporated into the sauce, creating a rich and velvety cheese sauce.
⏱️ 3 min
- 7
Add the cooked and drained shell pasta to the cheese sauce. Stir well to ensure all the pasta is thoroughly coated with the creamy butternut squash cheese sauce.
⏱️ 2 min
- 8
Serve immediately, garnished with additional black pepper if desired. This mac and cheese is excellent on its own or paired with a fresh green salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash Mac and Cheese with Cottage Cheese
Ingredients
For the Roasted Squash & Garlic
- 1 butternut squash, medium, about 3 pounds, peeled and diced into 1-inch cubes
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Cheese Sauce
- 1 1/2 cups Good Culture 4% milkfat classic cottage cheese
- 1/2 cup whole milk
- 1 teaspoon smoked paprika
- 2 cups sharp white cheddar cheese, shredded
For the Mac and Cheese
- 12 ounces medium shell pasta
Instructions
- 1
Preheat your oven to 400°F. In a large Dutch oven or oven-safe pot, combine the diced butternut squash, unpeeled garlic cloves, olive oil, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min•🌡️ 400 - 2
Cover the Dutch oven and roast in the preheated oven for 25 to 30 minutes, or until the butternut squash is very tender. The garlic cloves should also be soft.
⏱️ 25 min•🌡️ 400 - 3
While the squash is roasting, bring a large pot of salted water to a boil. Add the medium shell pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min - 4
Once the squash is roasted, carefully remove the Dutch oven from the oven. Squeeze the softened garlic cloves from their skins directly into the pot with the squash. Discard the skins.
⏱️ 2 min - 5
Add the cottage cheese, whole milk, and smoked paprika to the pot with the roasted squash and garlic. Using an immersion blender, blend the mixture directly in the pot until completely smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 6
Place the Dutch oven back on the stovetop over medium-low heat. Stir in the shredded sharp white cheddar cheese until it is fully melted and incorporated into the sauce, creating a rich and velvety cheese sauce.
⏱️ 3 min - 7
Add the cooked and drained shell pasta to the cheese sauce. Stir well to ensure all the pasta is thoroughly coated with the creamy butternut squash cheese sauce.
⏱️ 2 min - 8
Serve immediately, garnished with additional black pepper if desired. This mac and cheese is excellent on its own or paired with a fresh green salad.
⏱️ 1 min