Butternut Squash and Kale Mac n’ Cheese


This mac n’ cheese is more like crack n’ cheese and its every girl’s dream, comfort food under 350 calories!  I thank the heavens above that most of this recipe was delivered as a door step dinner because I would have eaten myself into a mac n’ cheese coma very quickly.  With almost half the daily recommended amount of fiber, the recipe will fill you up and keep you full for a while, plus anything with kale is healthy right???  With the rich buttery flavors of fall this comfort food won’t leave you lunging for baggy fall sweaters to cover that belly bloat, but rather simply put you in an amazing state of food nirvana.

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  • 2 cups of cubed butternut squash
  • 4 cups of kale, removed from stems
  • 1/2 cup of chicken broth
  • 1 cup of extra sharp cheddar cheese, shredded
  • 1 cup of part skim mozzarella cheese, shredded
  • 1 box of whole wheat pasta, I used rotini
  • 1/3 cup whole wheat bread crumbs
  • 1/3 cup grated parmesan cheese
  • Servings: 8
  • Difficulty: easy


  • Boil the cubed butternut squash until tender, about 20 minutes
  • Add the chopped kale and cook another 3 minutes
  • Drain the squash and kale and set aside
  • Cook the pasta according to package directions
  • Add the chicken broth to a medium sized pan over medium heat and add the cheddar and mozzarella cheese
  • Stir until a sauce forms, it should be melted and a thickness that coats the back of a spoon
  • Add the squash and kale to the cheese, the squash should easily fall apart and become part of the cheese sauce
  • Add the drained cooked pasta and evenly coat with the cheese sauce
  • Place in a 8x13 baking dish and top with parmesan cheese and bread crumbs
  • Bake at 400 degrees for 30 minutes, until cheese is melted and top is brown and crispy
  • Dig In!


  • Calories:  317
  • Carbohydrates:  44 grams
  • Fat:  10 grams
  • Protein:  16 grams

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