Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


“I'm very loyal in a relationship. Any relationship. When I go out with my mom, I don't look at other moms and go, "I wonder what her macaroni and cheese tastes like." -Garry Shandling

The refrigerator light goes on...

There are two ways to make your Mac and Cheese: creamy (in a pot) or baked. The latter is super easy and it makes amazing leftovers and is even pretty good cold for lunch the next day.

The process is also pretty simple. For this butternut squash version there is the extra step of roasting the squash. One could, for example, make this Mac and Cheese without the butternut squash to serve as a side dish, but the veggies make it a complete meal at just about 500 calories and 9 grams of fiber.

Using the marjoram and thyme really makes this dish shine but you could try almost any dried herb that you love.


Baked Butternut Squash Mac and Cheese

Servings: 6 | Serving size: about 2 cups

Cooking time: 120 minutes

This recipe can easily be multiplied using multiple pans, and makes amazing leftovers.

Baked Butternut Squash Mac and Cheese recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 2 1/2 lbs. butternut squash (halve lengthwise and remove seeds)
  • 4 large eggs
  • 2 cups 2% milk
  • 8 ounces reduced fat white cheddar cheese (grated; divided)
  • 1 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/2 tsp. salt
  • fresh ground black pepper to taste
  • 12 ounces whole wheat or gluten free fusilli or farfalle pasta (do not cook ahead of time)

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down.

Roast for 45 minutes.

Remove the squash to a cutting board or plate and let cool.

Cut the squash into 3/4 inch chunks by slicing lengthwise and then crosswise to form a grid. Slice downward but not through the skin. Scoop out the chunks with a spoon. Discard the skin. (The squash can be roasted ahead of time and kept in the refrigerator until you're ready to assemble the mac & cheese for baking.)

Combine the eggs and milk in a large mixing bowl.

Whisk until smooth.

Add 6 ounces of the grated cheese, salt, pepper, and uncooked pasta and fold together until blended. Fold in the butternut squash.

Pour into a 12 inch oblong Pyrex dish.

Cover with foil and cook for 40 minutes.

Uncover and top with the rest of the cheese.

Cook for another 10 minutes and serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 6

Amount Per Serving

Calories 504 Calories from Fat 135
% Daily Value
Total Fat 15g 19%
    Saturated Fat 7g 34%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 159mg 53%
Sodium 525mg 23%
Total Carbohydrates 68g 25%
    Dietary Fiber 9g 32%
    Sugars 10g
Protein 30g
Vitamin A 330% Vitamin C 50%
Calcium 10% Iron 10%
Vitamin K 2mcg Potassium 708mg