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Butternut Squash Mac and Cheese Recipe

Recipe by: bwayfreak3

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h 5 m
Ready In1 h 20 m

1Preheat oven to 400 degrees F (200 degrees C).
2Place butternut squash, cut-side down, on a baking sheet.
3Roast 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).
4Bring 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.
5Melt 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.
6Stir 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 9x13-inch baking dish. Top with bread crumbs.
7Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Ingredients

10 servings
414 cals

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

Nutrition

Amount per serving ( 5 total)

Calories:

414

21%
Fat:

15.6

24%
Carbs:

51.9

17%
Protein:

17.7

35%
Cholesterol:

46

15%

Based on a 2,000 calorie diet

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