Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

12
bwayfreak3 0

"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

1 h 20 m servings 414 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 w...

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 ...

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....

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.

very easy, and even the kids liked it.

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 w...

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...

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.

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

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