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August 2, 2018

Butternut Squash Mac and Cheese | Weight Watchers

This easy and filling Mac and Cheese recipe includes pureed butternut squash and a strong grated cheese to make a creamy, tasty and very satisfying Weight Watchers friendly family favourite.

A dish of macaroni cheese on a wooden board

When I first started Weight Watchers, I had no idea that it would be possible to eat Mac and Cheese when on the program! Who knew? But, this Weight Watchers macaroni cheese recipe is incredible! It is low points, just 6 Smart Points per portion. It is filling, creamy and delicious and what is more, you would not believe that it is a Weight Watchers recipe.

If you are looking for an easy dinner that all the family can eat or you are looking for a simple meal that you can cook one night and then have heated up the following day, then this is a recipe for you!

It is such a great comfort food! It is so simple to make and have I mentioned yet just how tasty it is 😀

Now, I love butternut squash and usually have a couple of fresh squash in my kitchen to cut up to use in the various recipes that I make. But for this recipe, I used frozen butternut squash chunks. I’d suggest that you do the same as it’s just so easy to use. Just take a few chunks out of the freezer, thaw and then puree.

Process shots of making macaroni cheese

Tips for making Mac and Cheese

  • For any recipe like this, where you have to be stirring the pot to make sure that things don’t stick, I tend to measure out all of the ingredients first so that they are close at hand (picture 1).
  • I used an immersion hand blender to puree the butternut squash. If you don’t have a hand blender you can always use a fork to mash it up, or you can pass it through a sieve using the back of a spoon. You want the puree to be free of lumps and this kind of consistency (picture 2)
  • Once you have cooked the macaroni in the milk (and before you add the butternut squash puree and cheese) you want to check that the macaroni has soaked up most of the liquid. It should be thick, like sauce and look like this (picture 3)
  • At this point you add the butternut puree.  Now you have decisions to make! If you want  a one pot Mac & Cheese, just add all the cheese, stir till melted, serve & eat!
  • However, if you prefer a layer of bubbly, browned, grilled cheese on top of our Mac and Cheese, like I do then stir half of the cheese into the macaroni.  Spoon the macaroni into a casserole dish / baker and then sprinkle the rest of the cheese on top. Place it under the grill until it creates bubbly, browned deliciousness (main picture)

Alternatives to this recipe

  • Use protein cheese (or Kraft fat free cheese) – reduce points to 5 SmartPoints per portion.
  • Use ‘normal’ (not reduced fat) cheese – increase points to 8 SmartPoints per portion.

What I used to make this Mac and Cheese Recipe

This post contains affiliate links. Visit this page to see what that means.

To easily puree the butternut squash, you will need an Immersion Blender like this. You can get one from Amazon!

A Cuisinart Smart Stick immersion blender

You will need a good ovenproof dish. I used my old trusty favourite Le Creuset dish, like this, available from Amazon

A turquoise Le Crueset dish

Did you try this recipe?
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A dish of macaroni cheese

Mac & Cheese with Butternut Squash

This easy Mac & Cheese is just 6 Smart Points per portion on Weight Watchers Freestyle / Flex program. 
4.34 from 6 votes
Print Pin Rate
Course: dinner, Main Course
Cuisine: American
Keyword: Easy weight watchers, weight watchers, Weight Watchers dinner, weight watchers mac & cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people

Ingredients

  • 475 ml low fat milk skimmed or 1%
  • 235 ml water
  • 275 g macaroni
  • 1 tsp salt
  • 1 tsp mustard
  • 1/4 tsp nutmeg
  • 1/2 tsp garlic granules
  • 400 g frozen butternut squash thawed & pureed
  • 115 g reduced fat mature cheddar grated
Metric - US Customary

Instructions

  • Defrost the butternut squash chunks and puree using a hand blender. If you don't have a hand blender you can mash the butternut squash with a fork. Set aside. 
  • Place the milk, water, macaroni, salt, mustard, nutmeg & garlic granules in a large saucepan. Cook over a medium heat for about 3 - 4 minutes until the first bubbles just start to appear. Turn down the heat and cook for a further 10 - 12 minutes, stirring continuously. It is important not to let the mixture boil. 
  • Once the mixture is thick and sauce like, add the pureed butternut squash and stir. Add half of the grated cheese and stir. 
  • Tip into a casserole dish and top with the remaining cheese. Place under the grill until all the cheese has melted, is bubbling and has started to brown. 

Notes

Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

Nutrition

Calories: 274kcal | Carbohydrates: 46g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 559mg | Potassium: 460mg | Fiber: 2g | Sugar: 6g | Vitamin A: 144.1% | Vitamin C: 17.2% | Calcium: 21.6% | Iron: 6.4%
Tried this recipe?Mention @pointedkitchen or tag #pointedkitchen
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Filed Under: Comfort Foods, Main Courses, Uncategorized, Vegetarian Dishes Tagged With: 6 Smart Points

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