Butternut Squash Macaroni & Cheese

I saw this recipe in the November issue of Parents magazine and thought it would be a great way to eat more butternut squash. It’s really mac & cheese with baked butternut squash. I think next time I make it, I’ll add breadcrumbs to the top to make a little crust.

2 cups butternut squash cut into cubes (I used a small squash)
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1 1/2 cups reduced-fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided

Preheat oven to 375 degrees. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.

Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour, cook for 2 minutes.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese and stir until melted. Stir cheese sauce into pasta and squash. Season with salt and pepper to taste.

Spoon into a greased casserole dish (or 6 individual ramekins). Sprinkle on remaining cheese. Bake for 10 minutes until cheese on top is melted and browned.


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