Wacky Whole Grain Butternut Squash Mac and Cheese

Wacky Whole Grain Butternut Squash Mac and Cheese

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WendyWendy 1

"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 h 20 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 893 mg
  • 36%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine elbow macaroni and water in the bottom of a 9x11-inch baking dish.
  3. Melt butter in a large saucepan over medium heat. Whisk flour into melted butter until smooth. Gradually whisk milk into flour mixture; bring to a boil and cook, stirring constantly, until smooth and thick, about 2 minutes.
  4. Stir Cheddar cheese, American cheese, and Parmesan cheese into milk mixture until cheeses are melted and mixture is smooth. Gradually stir butternut squash soup into cheese mixture. Season with salt and pepper to taste.
  5. Pour cheese mixture over elbow macaroni and stir to combine.
  6. Bake in the preheated oven until top begins to brown, about 50 minutes. Let cool for 10 minutes before serving.


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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 ...

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