Mac and Cheese with Butternut Squash and Ham

By Stonyfield

Here, butternut squash adds some subtle sweetness as a counterpoint to the sharp tang of cheddar and gruyere in this dish. Prepare to see your dinner guests' jaws drop when you tell them the secret ingredient.

Ready In: 1 hr 45 mins

Level: Easy

Prep: 20 mins

Cook: 1hr 15 mins

Yields: 10 Servings


  • 1 small butternut squash (about 1 1/4 pounds, peeled, seeded, and cut into 1-inch cubes, about 3 1/2 cups )
  • 1 1/4 c low sodium chicken broth
  • 1 lb penne pasta
  • 3 T unsalted butter
  • 4 T flour
  • 1 1/4 c Stonyfield Organic 2% Milk (warmed)
  • 4 oz shredded extra-sharp cheddar cheese (about 1 1/2 cups)
  • 3 oz shredded Gruyere cheese (about 1 cup)
  • 3/4 c Stonyfield Organic Whole Milk Plain Yogurt
  • 3/4 t salt
  • 1/2 t black pepper
  • 1 t nutmeg
  • 1/8 t cayenne pepper
  • 1 slice ham (about 6 ounces, 1/2-inch-thick cut into 1/4-inch pieces)
  • 2 T bread crumbs
  • 1 T grated Parmesan cheese
  • directions

    Step 1

    Heat oven to 375°. Combine squash and broth in a medium-size saucepan; bring to a boil over high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat and mash contents of saucepan; set aside.

    Step 2

    Meanwhile, bring a large pot of salted water to a boil. Add penne and cook for about 11 minutes or until al dente. Drain, reserving 1 cup pasta water, and transfer to a large bowl; set aside.

    Step 3

    Melt butter in a medium-size saucepan over medium-high heat. Whisk in flour and cook for 1 minute or until pale yellow, whisking constantly. Gradually add milk to saucepan, whisking constantly until sauce thickens. Reduce heat to low and stir in cheeses; continue stirring until cheese is completely melted. Remove from heat and allow to cool for 8 minutes. Stir in squash mixture, yogurt, salt, pepper, nutmeg, cayenne and ham.

    Step 4

    In a large bowl, stir together pasta and cheese sauce, adding reserved pasta water by the 1/4-cupful if needed to loosen sauce.

    Step 5

    Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray. Transfer pasta mixture to dish. Sprinkle with breadcrumbs and Parmesan and spritz topping with nonstick cooking spray.

    Step 6

    Cover with foil and bake at 375° for 20 minutes. Remove foil, and continue baking for about 35 minutes or until lightly browned on top. Serve immediately.

    make it with yogurt instead!