Butternut Squash Mac and Cheese Recipe - Allrecipes.com
Butternut Squash Mac and Cheese Recipe
  • READY IN ABOUT hrs

Butternut Squash Mac and Cheese

Recipe by  

"I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place butternut squash, cut-side down, on a baking sheet.
  3. Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
  4. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  5. Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
  6. Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
  7. Bake in the preheated oven until bread crumbs are golden, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2014

Excellent! We don't have kids so we're not trying to hide anything, but a message to parents, the squash disappears. I added a shallot and garlic to the butter, also substituted fat free half and half since I had no milk. Used 1T butter & 1T flaxseed butter substitute. I am from VT so always VT cheddar on hand, used sharp and extra sharp (cows don't produce yellow or orange milk, lol). Also added a bit of salt and fresh ground pepper. An absolute keeper!

 
Most Helpful Critical Review
Jan 12, 2015

Too sweet. The main problem with this recipe is this: "1 butternut squash, halved lengthwise and seeded." How much squash? I am guessing that my disappointing dinner was because my butternut was too big, but how big is too big? Regardless, I am deleting this one from my recipe database.

 
Nov 03, 2014

I made this for my kids and their friends for dinner. Even the picky eaters enjoyed it! Don't be overwhelmed by the amount of squash that's in it, the sharpness of the cheese hides flavor a bit. The next time I make it, I'll probably add a cup of cooked and chopped bacon to add to the layers of flavor. Great recipe, thank you for sharing! Review written on 11-3-14

 
Nov 19, 2014

Just finished eating this and it is delicious. I made a few subtle changes - added garlic, salt and pepper as well as more milk because I like it very creamy.

 
Feb 13, 2015

very easy, and even the kids liked it.

 
Jan 04, 2015

Served this to my husband, kids and grandkids (so a diverse mix of ages and tastebuds). No one disliked it but no one thought it was spectacular either. I followed the recipe exactly other than to add a bit of heavy cream to the milk. I found it bland, though the squash did add a touch of sweetness and texture that was nice. Next time I would jazz it up more with some garlic and black pepper at the very least. I would probably also use some sharp cheddar and maybe smoked Gouda. Its a solid and easy recipe with a good addition of fiber and vitamins from the squash. It just needs more flavor.

 
Dec 21, 2014

This was delicious. The butternut squash gave it a delicious flavor. Everyone in my house loved it. I will definately be making this again and sharing the recipe with family.

 
Oct 12, 2014

Great simple recipe. I made it in advance and then just heated it a little longer when needed.

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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