Four-Cheese Butternut Squash Macaroni & Cheese

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Make your childhood favorite dish into your new favorite meal with this baked mac and cheese recipe. Made with butternut squash, mozzarella, cheddar, muenster and semisoft cheese, this butternut squash mac and cheese is guaranteed to be a hit for adults and kids alike.

Four-Cheese Butternut Squash Macaroni & Cheese
Photo: Blaine Moats
Prep Time:
30 mins
Roast Time:
40 mins
Bake Time:
25 mins
Total Time:
95 mins
Servings:
8

Ingredients

  • Nonstick cooking spray

  • 1 pound butternut squash, halved and seeded

  • 8 ounce dried whole grain elbow macaroni (about 2 cups)

  • 4 teaspoon butter

  • 2 tablespoon all-purpose flour

  • ½ teaspoon salt

  • teaspoon ground white pepper

  • 1 cup fat-free milk

  • 2 tablespoon semisoft cheese with garlic and fine herbs

  • ¾ cup shredded part-skim mozzarella cheese (3 ounces)

  • ¾ cup shredded reduced-fat sharp cheddar cheese (3 ounces)

  • 2 ounce Muenster cheese, very thinly sliced

Directions

  1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside.

  2. Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut sides down, on the prepared baking sheet. Roast for 40 to 45 minutes or until squash is very tender and cooked through. Remove from oven; let stand until cool enough to handle. Scoop flesh from squash halves; discard skin. Using a potato masher, mash the squash; set aside.

  3. Meanwhile, cook pasta according to package directions. Drain well.

  4. In a medium saucepan melt butter over medium heat. Whisk in flour, salt, and white pepper until combined. Add milk, whisking until smooth. Cook and stir until thickened and bubbly. Add semisoft cheese; whisk until cheese is melted. Stir in mashed squash. Add cooked pasta; stir until coated.

  5. Place half of the pasta mixture in the prepared baking dish. Evenly sprinkle half of the mozzarella cheese and half of the cheddar cheese on top of the pasta. Arrange half of the Muenster cheese over all. Repeat layers. Bake in the 375°F oven about 25 minutes or until cheese is golden brown.

Nutrition Facts (per serving)

266 Calories
11g Fat
31g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 266
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 402mg 17%
Total Carbohydrate 31g 11%
Total Sugars 4g
Protein 13g
Vitamin C 11.8mg 59%
Calcium 272.6mg 21%
Iron 1.3mg 7%
Potassium 287mg 6%
Folate, total 24.2mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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