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30-Minute Butternut Mac & Cheese with Turkey (Lightened)

Creamy fall mac & cheese with ground turkey and mashed butternut squash instead of a heavy cheese sauce — one pot, 30 minutes, about 30g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey 93% lean
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp dried sage or 1 tablespoon chopped fresh sage, plus fresh leaves for serving
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 12 oz frozen diced butternut squash
  • 12 oz elbow macaroni uncooked
  • 3 cups low-sodium chicken broth
  • 1 cup whole or 2% milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula
  • Potato masher or a large fork

Method
 

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 6 minutes. Drain off any excess liquid.
  2. Stir in the onion and cook until softened, about 3 minutes. Add the garlic, dried sage, thyme, salt, pepper, and nutmeg; cook 1 minute more, until fragrant.
  3. Stir in the frozen diced butternut squash (no need to thaw — frozen squash is the shortcut that keeps this at 30 minutes), the elbow macaroni, the chicken broth, and the milk. Scrape up any browned bits. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the pasta is tender and the squash is very soft, about 10–12 minutes. Stir once halfway through. The mixture should look creamy and just slightly saucy.
  5. Uncover and use a potato masher or large fork to mash the squash right into the sauce, breaking it down into a velvety puree that thickens everything. A few small chunks are fine — this is rustic comfort food.
  6. Take the skillet OFF the heat. Stir in the cheddar a handful at a time until melted and smooth, then the Parmesan. Taste and adjust salt and pepper. Serve with fresh sage leaves on top.

Notes

Food safety: ground turkey must reach 165°F internally — the long simmer guarantees it. Frozen diced butternut squash is the 30-minute enabler; fresh adds ~5 minutes. Melt cheese off the heat to keep the sauce silky. Leftovers 4 days refrigerated / 3 months frozen; reheat to 165°F. Protein ~30g/serving estimated from USDA FoodData Central; not lab-tested.
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