Butternut Squash Mac and Cheese recipe
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Ingredients
- 1 butternut squash, halved lengthwise and seeded 1 (16 ounce) package rotini pasta 2 tablespoons butter 2 tablespoons all-purpose flour ½ teaspoon dry mustard 2 cups milk 6 ounces shredded white Cheddar cheese 6 ounces shredded Cheddar cheese ¼ cup seasoned dry bread crumbs, or as needed
Nutrition Info
- 414.3 caloriescarbohydrate: 51.9 gcholesterol: 45.7 mgfat: 15.6 gfiber: 3.7 gprotein: 17.7 gsaturatedFat: 9.4 gservingSize: -sodium: 307.2 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Mac and Cheese
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash, cut-side down, on a baking sheet.
Roast 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).
Bring 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.
Melt 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.
Stir 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.
Bake in the preheated oven until bread crumbs are golden, about 10 minutes.