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Butternut Squash Mac and Cheese

Makes: 6 to 8 servings
Prep 15 mins Bake 425°F 14 mins to 15 mins Cook 40 mins to 47 mins
Butternut Squash Mac and Cheese
Ingredients
  • 12  ounces  dried rigatoni
  • 1 1/2  pounds  butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
  • 2 3/4  cups  milk
  • 1/4  cup  all-purpose flour
  • 8  ounces  smoked Gruyere cheese, shredded (2 cups)
  • 8  slices  bacon
  • 2  small  sweet onions, cut into chunks
  • 3  ounces  sourdough bread
  • 2  tablespoons  butter, melted
  •  fresh flat-leaf Italian parsley
Directions

1. Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.

2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

3. Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.

4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.

6. Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Nutrition Facts (Butternut Squash Mac and Cheese)
  • Servings Per Recipe 6,
  • cal. (kcal) 686,
  • Fat, total (g) 29,
  • chol. (mg) 79,
  • sat. fat (g) 15,
  • carb. (g) 77,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 13,
  • pro. (g) 30,
  • vit. A (IU) 10641,
  • vit. C (mg) 25,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 222,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 668,
  • Potassium (mg) 831,
  • calcium (mg) 606,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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