Recipe by WendyWendy
"Traditional baked mac and cheese with my children-tested healthy twists. Beware: they now will not eat mac out of a box, and neither will you! When you remove from oven it should look a bit loose still; if it isn't it cooked too long. Lessen cooking time for next time. You can use any whole grain short pasta for this recipe."
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1 (16 ounce) package
whole grain elbow macaroni
1 1/2 cups
shredded extra-sharp Cheddar cheese
grated Parmesan cheese
2 1/2 cups
butternut squash soup
salt, or to taste
ground black pepper, or to taste
I tried this tonight as a side dish for my family of four. We had some leftover butternut squash soup that I was looking to use, and this fit the bill. It came out with a nice, mild taste and pleased both of my kids. The only modification I made this time through was an addition of breadcrumbs to the top, but that was due to those being a personal preference of my own.
* Percent Daily Values are based on a 2,000 calorie diet.
Wacky Whole Grain Butternut Squash Mac and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 218
This baked mac and cheese is so delicious, your guests will beg for seconds.
A buttery cracker topping and rich cheese sauce make it a family favorite.
This is homemade mac 'n cheese just like grandma used to make.