Enjoy Tasty and Notorious Macaroni by Reward Me

How to make a healthy but tasty macaroni cheese

Macaroni. It's the ultimate comfort food but it leaves on helluva calorific footprint. This fantastic recipe has all the taste of the full-fat version while replacing the heavy, buttery sauce with one based on butternut squash, skimmed milk and Greek yoghurt. It mimics the vibrant colour and the gooey texture of the traditional cheddar sauce perfectly, while saving you nearly 350 calories less per serving.

Untitled Document

INGRÉDIENTS (pour 4 gourmands)

  1. 1 butternut squash, cut into pieces
  2. 500 g macaroni
  3. 500 ml milk
  4. 1 clove of garlic
  5. 1 shallot, finely chopped
  6. 1 bay leaf
  7. 200 ml Greek yoghurt
  8. 100g freshly grated parmesan
  9. 100g gruyère
  10. 100g parmigiano reggiano
  11. 100g pecorino romano


1. Put that béchamel covered fork down and read this recipe. Remember: a minute on the lips means a lifetime on the hips.



2. Cook the pasta according to packet instructions then drain. While the pasta is cooking, cut the butternut squash, garlic and shallot.



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3. In a pan, add the milk, squash, garlic, shallots and bay leaf. Bring to boil then gently simmer for approximately 15 minutes, or until tender.


4. Remove the bay leaf then mash the squash and milk mixture until smooth. Add the Greek yoghurt and the various cheeses to the butternut squash sauce while it is still hot.


5. Mix the cooked pasta with the sauce, spoon into an ovenproof dish and place into a pre-heated oven (180 °C) for a few minutes or until the crust is golden brown.


6. This butternut squash macaroni is nutritious and delicious. And we promise it will be a big hit with kids and grown-ups alike.


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