Easy Keto Recipe: BUTTERNUT SQUASH MACARONI AND CHEESE

Easy Keto Recipe: BUTTERNUT SQUASH MACARONI AND CHEESE
This keto-friendly recipe combines great taste with nutritional value. Perfect for meal prep or a quick weeknight dinner.

16 minutes | 37 minutes | Servings: 6 | 299 kcal per serving

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This Easy Keto Recipe: BUTTERNUT SQUASH MACARONI AND CHEESE is the ultimate keto-friendly recipe that proves low-carb eating can be absolutely delicious! Perfect for anyone following a ketogenic lifestyle, this dish delivers all the flavor without the carbs.

Looking for quick 15-minute dinner ideas that actually taste amazing? This recipe is your answer! It”s become one of the most popular easy recipes on social media.

Perfect for high protein meal prep, this dish keeps well and tastes even better the next day. Whether following a specific diet or eating healthier, this makes it easy and delicious.

Ingredients

Ingredients

1 Butternut Squash 1-2 cups can be added but I suggest you try it with less before adding more to get a feel for it.
1 Tbs Olive Oil
6 Tbs Butter
2 Cups Heavy Cream
1⁄4 Cup Milk
2 Cups Cheddar Cheese, hand shredded
1⁄4 Cup Sour Cream
1 Pound Mezi Rigatoni, cooked until al dente in salted water
1⁄2 Cup Seasoned Breadcrumbs
Salt and Pepper to taste
1 Tbs Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1⁄2 teaspoon Nutmeg

Instructions

Step 1

Preheat the oven to 425° Slice the squash (vertically) and scoop out the seeds.

Step 2

Rub each half with olive oil, lightly season it with salt and pepper and place it skin side up on a parchment paper lined baking sheet.

Step 3

Roast it for about 45 minutes or until it’s soft.

Step 4

Let it cool for about 10 minutes before scooping the filling out and mashing it into a smooth puree.

Step 5

In a large skillet over medium heat, melt the butter and add 1 cup of the butternut squash purée.

Step 6

Season it with salt, pepper, garlic powder, onion powder, paprika and nutmeg.

Step 7

Stir it all together.

Step 8

Slowly whisk in the cream and milk.

Step 9

Lower the heat and let it simmer for about 2 minutes.

Step 10

Slowly whisk the shredded cheese until it’s fully melted into the sauce.

Step 11

Turn off heat and stir in the cooked pasta and sour cream.

Step 12

Turn the oven temperature to down to 350°.
Step 13: Add the pasta to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even.
Step 14: Evenly sprinkle the breadcrumbs on top and place it into the center rack of the oven for about 20 minutes, or until the breadcrumbs are golden and toasted.
Step 15: Let it rest for about 5 minutes, garnish with parsley (optional) serve warm and enjoy!
Pro Tip

Keto Alternative

Replace any sugar in the recipe with erythritol or stevia to keep it low-carb.

Expert Tips

Preparation is Key

Before you start cooking, make sure all your ingredients are prepped and ready to go. This makes the cooking process much smoother and helps you avoid any last-minute scrambling.

Quality Matters

Using fresh, high-quality ingredients makes a noticeable difference in the final dish. Don’t skip on this step – your taste buds will thank you!

Temperature Control

Pay attention to cooking temperatures and times. Every oven and stovetop is different, so use your judgment and adjust as needed.

Make It Your Own

Feel free to customize this recipe to suit your preferences. Add extra spices, swap ingredients, or adjust portion sizes – cooking is all about creativity!

Storage and Leftovers

This dish stores well in the refrigerator for up to 3-4 days. Reheat gently to maintain the best texture and flavor. You can also freeze portions for quick meals later.