Homemade mac and cheese

Why hasn’t anyone told me how easy and delicious homemade mac and cheese is? I shouldn’t have to figure these things out myself.

Not a huge fan of boxed mac and cheese (too much salt and processed cheese) I decided I would make it myself. I found a recipe that uses squash puree and Greek yogurt to keep it moist and light, and gave it a try.

Since I already had pureed the squash, it was really quick and easy to make. (The recipe calls for pureeing your own squash, but I think using canned pumpkin or frozen squash puree would work without sacrificing taste and would make the recipe quicker.) I had some greens, so I sautéed them and threw it in. I figure those additions make this classic comfort food a liiiiiitttttle healthier (or so I tell myself).

Awesome homemade mac, soooo good.

Creamy mac and cheese

Adapted from Cooking Light


  • 3 cups cubed peeled butternut squash (about 1 squash)
  • 1 1/4 cups vegetable broth
  • 1 1/2 cups milk
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Greek yogurt
  • 2 cups Italian cheese blend
  • 1 pound uncooked pasta
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 375°.
  2. Combine squash, broth, milk and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  3. Place the hot squash mixture in a blender. Add salt, pepper and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in all but 2 tablespoons cheese. Stir until combined.
  4. Boil pasta and drain well. Add pasta to squash mixture and stir until combined. Spread mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
  5. Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
  6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.