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A Healthier Baked Butternut Squash and Tofu Macaroni and Cheese Recipe

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4.2 from 28 reviews

This healthier boxed macaroni and cheese recipe replaces traditional heavy cream and butter with roasted butternut squash and silken tofu, creating a creamy, flavorful sauce that still delivers on comfort and richness. With a blend of spices, cheddar cheese, and olive oil, it offers a nutritious twist on a classic favorite, making it perfect for a family meal that’s both satisfying and wholesome.

  • Total Time: 43 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Dairy

  • 1/2 medium butternut squash (enough to yield 210 grams, 7.5 ounces)
  • 2 cups freshly shredded cheddar cheese (5 ounces)

Dairy Substitute

  • 1 16 ounce pack of silken tofu

Pantry Items

  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 16 ounces dried pasta of choice

Instructions

  1. Preheat Oven: Position a rack in the center of the oven and preheat to 400°F to prepare for roasting the butternut squash.
  2. Roast Butternut Squash: Place the squash cut-side-down on a baking sheet and roast for 30-40 minutes, or until softened throughout when pierced with a fork.
  3. Prepare Squash Purée: Once the squash is tender, remove it from the oven, scoop out 1 cup (210 grams) of the flesh, and add it to a blender.
  4. Add Tofu: Add the entire 16-ounce pack of silken tofu to the blender with the squash. Blend until smooth, adding water by tablespoons if necessary to achieve a creamy texture. Set aside.
  5. Grate Cheese: Grate the cheddar cheese and set aside for later use.
  6. Boil Water and Heat Dutch Oven: On the stovetop, place a Dutch oven on one burner set to medium heat and a pot of water next to it. Bring the water to a boil for pasta cooking.
  7. Sauté Spices: Add 1/4 cup olive oil to the Dutch oven. Stir in mustard powder, garlic powder, and white pepper, letting the spices sizzle in the oil for about a minute.
  8. Add Squash-Tofu Mixture: Immediately add the blended squash and tofu to the spiced oil, stirring well. Season with kosher salt and freshly cracked black pepper to taste.
  9. Cook Pasta: Add 1 tablespoon of kosher salt to the boiling water, then add the pasta. Cook according to package directions until al dente.
  10. Incorporate Cheese into Sauce: Gradually add the grated cheddar cheese to the sauce, a small handful at a time, stirring continuously to melt it smoothly into the sauce. Adjust seasoning with salt and pepper as needed.
  11. Adjust Sauce Consistency: Stir in 1/4 cup (up to 1/2 cup) of the reserved pasta cooking water to the sauce to help emulsify and create a creamy texture.
  12. Combine Pasta and Sauce: Using a slotted spoon, transfer the cooked pasta directly into the sauce. Stir well to coat the noodles evenly, adding additional pasta water as needed for optimal creaminess.

Notes

  • The intensity of the cheesy flavor can be adjusted by varying the amount of cheddar cheese added to the sauce.
  • Using silken tofu adds creaminess while keeping the sauce lower in fat compared to traditional heavy cream or butter-based mac and cheese.
  • Allow roasting the butternut squash a bit longer if it’s not fork-tender to ensure a silky smooth purée.
  • Reserve extra pasta water as it helps to adjust sauce consistency and improves sauce adhesion to pasta.
  • For a gluten-free option, substitute the dried pasta with gluten-free pasta varieties.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 33 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/a-healthier-baked-butternut-squash-and-tofu-macaroni-and-cheese-recipe/