Rating: 4 stars
68 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3

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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
30 mins
roast:
40 mins
bake:
25 mins
total:
1 hr 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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

266 calories; fat 11g; cholesterol 26mg; saturated fat 6g; carbohydrates 31g; mono fat 2g; insoluble fiber 4g; sugars 4g; protein 13g; vitamin a 6219.5IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.6mcg; sodium 402mg; potassium 287mg; calcium 272.6mg; iron 1.3mg.
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