Trader Joe’s has rolled out all their fall favorites, which means butternut squash mac and cheese season is officially here. But making it at home is totally worth it — especially this version. It’s essentially classic mac and cheese with extra protein, extra veggies, and none of the fuss.

Unsurprisingly, my secret is cottage cheese, which gives the sauce a super creamy texture without the need for a roux. When combined with protein pasta, milk, and two types of grated cheese, we’re talking 30+ grams of protein per serving. (And even more if you use an ultra-filtered milk like Fairlife).

I opted for a combo of extra-sharp white cheddar and Parmesan, since those are the cheeses I usually have on hand. But feel free to swap in any good melting cheeses (or the blend from your favorite classic mac and cheese recipe), like Fontina, Gruyere, or Gouda.

Choosing a protein pasta

My two favorite protein pastas are Barilla Protein Plus and Banza. Barilla Protein Plus tastes the most similar to classic pasta, while Banza is a great gluten-free option with a nuttier flavor. I always cook Banza a minute or two less than the package directions to prevent it from falling apart. Any short shape works great, such as shells or rigatoni.

Per serving (calculated with 2% milk and Banza shells): 

502 calories, 32g protein, 61g carbs, 18g fat, 10g fiber

high-protein butternut squash mac and cheese

serves 6

Ingredients

  • 1 cup 4% small-curd cottage cheese (I always use Good Culture)
  • 1 medium-small butternut squash (about 2 pounds) or 1 1/2 pounds pre-cut squash*
  • 4 garlic cloves, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt, divided, plus more as needed
  • Freshly ground black pepper
  • 1 pound dried short protein pasta, such as shells
  • Pinch of ground nutmeg
  • Pinch of cayenne pepper
  • 1 1/2 cups 2% or whole milk, plus more as needed to thin out the sauce (you may need up to 3 cups total)
  • 4 ounces extra-sharp cheddar cheese, grated (about 1 cup)
  • 2 ounces Parmesan cheese, finely grated (about 1 cup)

Instructions

  • Heat the oven to 425°F. Place the cottage cheese on the counter so it can start to come to room temperature. (This will help prevent it from separating when heated).
  • Peel and seed the squash and cut into 1-inch cubes, if needed. Transfer to a large Dutch oven along with the garlic cloves. Drizzle with the oil and season with 1 teaspoon of the salt and several grinds pepper. Toss to coat. Roast, covered, until the squash is very tender (a knife easily slides through), 35 to 45 minutes. Uncover and set aside to cool for 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain and spread onto a sheet pan to cool (this will prevent the noodles from sticking together).
  • If using an immersion blender: Add the cottage cheese, milk, nutmeg, cayenne, 1/2 teaspoon salt, and several grinds pepper to the Dutch oven with the roasted squash. Blend until smooth, adding more milk as needed.
    If using a stand blender: Transfer the roasted squash and garlic to a blender. Add the cottage cheese, milk, nutmeg, cayenne, 1/2 teaspoon salt, and several grinds pepper. Blend until smooth, adding more milk as needed. Return to the Dutch oven.
  • Place the Dutch oven over medium-low heat to warm up the sauce (it should be steaming and very gently bubbling, but it should not be rapidly bubbling). Remove from the heat and add the cheddar and Parmesan cheeses a handful at a time, stirring after each addition, about 5 minutes total. If the cheese isn't melting fully, you can return the pot to low heat. (You just don't want to overheat the sauce, as that's when you risk the cottage cheese separating). Taste and season with more salt, pepper, nutmeg, and/or cayenne.
  • Add the cooked pasta and toss to coat. If the sauce seems thick, add more milk a little bit at a time until it reaches your desired consistency. Serve warm, with more freshly-ground black pepper.
*Pre-cut squash may not yield as vibrant of a sauce (my whole squash was VERY orange), but it will taste just as good 🙂