Butternut Squash Mac and Cheese Recipe

"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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  • 1 butternut squash, halved lengthwise and seeded
  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard
  • 2 cups milk
  • 6 ounces shredded white Cheddar cheese
  • 6 ounces shredded Cheddar cheese
  • 1/4 cup seasoned dry bread crumbs, or as needed
  • 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 9×13-inch baking dish. Top with bread crumbs.
    7. Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

    Nutrition Facts

    Per Serving: 414 calories;15.6 g fat;51.9 g carbohydrates;17.7 g protein;46 mg cholesterol;307 mg sodium.Full nutrition
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