Butternut Squash Mac and Cheese Recipe - Allrecipes.com
Butternut Squash Mac and Cheese Recipe

Butternut Squash Mac and Cheese

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"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
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  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
Dec 20, 2013

Good way to sneek in a vegetable!

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.

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

Oct 12, 2014

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

Oct 07, 2014

Holy yum and what a great way to sneak a delicious veggie into an old classic. Love this and wouldn't change a thing :-)

Sep 23, 2014

I loved this Butternut Squash Mac and Cheese. I puree the butternut squash and used 2 cups I also used about 3 cups of cheese, and I used seasoned Panko bread crumbs. I made this for work and everyone loved it and wanted the recipe.

Sep 12, 2014

This was really good. The only change I made was used a 3 cheddar blend because I couldn't find white cheddar in the store. Next time I would probably use a sharper cheddar and more of it. I used panko breadcrumbs because I had them and would probably be better with seasoned ones. All around a great recipe and loved the butternut squash with it!


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  • 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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