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

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 :-)

 

5 Ratings

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!

 
Dec 20, 2013

Good way to sneek in a vegetable!

 

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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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