Butternut Squash Macaroni and Cheese
8
Servings
10
Ingredients
15
Comments
Adding butternut squash to macaroni and cheese adds a fun spin to a classic comfort food and makes a perfect fall meal for you and your family!
8
Servings
10
Ingredients
15
Comments
Ingredients
- 1 ½ cups Milk
- 1 ¼ cups Vegetable Broth/Stock
- 5 cups peel, dice, and cook Squash, Butternut
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Mustard Seed, Ground
- 1 cup Gruyere Cheese, Shredded
- 4 ounces Cheddar Cheese, Shredded
- ⅓ cups Parmesan Cheese, Grated
- 9 cups cook Elbows
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Spray indicated number of 8x8 pans with cooking spray.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Peel, seed, cube and steam butternut squash.
- Spray indicated number of 8x8 pans with cooking spray.
- Heat milk and broth over medium-high heat in a large saucepan. Bring to a boil, being careful not to scald milk.
- Add squash, salt, pepper, and dried mustard. Cook for 5 minutes.
- Add cheese and stir until combined and warm.
- Stir in elbow macaroni and cook until mixture is warm.
- Pour into 8x8 pans, cover with foil, and bake at 425 for 20 minutes.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 427
- Total Fat
- 13g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 37mg
- Sodium
- 490mg
- Total Carbohydrates
- 60g
- Fiber
- 0g
- Sugar
- 8g
- Protein
- 19g
- WW Freestyle
- 12
15 Comments
Join the discussionI can actually use this recipe! I love a lot of the meals you add here, but being a vegetarian, gluten free, soy free person, there aren’t a lot I can use. I can swap out the regular macaroni for a gluten free one, and it works.
Thanks
Mary
This is a top favorite, tastes just like regular mac & cheese! I add thyme and a pinch of nutmeg to top this delish dish off!
Great additions!
Does this cook covered or covered? TIA!
Uncovered unless noted otherwise.
I had to add 2 tablespoons of flour to my milk when making the sauce, otherwise I couldn’t get the cheese to really blend with the milk and broth in a creamy way (it just clumped up like melted cheese, not a creamy sauce) Once I did that adding the cheese worked much better. Other than that this recipe was tasty, mine just ended up cheesier since I made twice the amount of sauce.
Thanks so much for sharing your adaptations Allison!
How long do you steam the butternut squash for?
You should steam it until it becomes fork tender. The time will depend on what method you are using, as well as how big of chunks you cut your squash in.
I printed this recipe years ago but can’t find my printed copy. I found it again on the website, but it calls for 13.5 CUPS of cooked macacroni? Is that right? I don’t remember it being that many noodles. Surely that is ounces? Did the recipe change somehow? Thanks!
Hi Laura, that does sound like a lot of pasta! I’m guess that this was supposed to be entered as ounces and was accidentally entered as cups. So probably about a box of pasta for the listed 8 servings. I will send this over to our recipe team so they can make the correction. Thanks for finding that!
Laura, just wanted to let you know that our recipe team checked this. It should be 9 cups of cooked pasta. Thanks for checking in!
I know this is an old post, so I hope someone can answer my question…
I’ve made this a couple times before, and I don’t remember the milk “curdling” before, but right now, it looks like broth with squash in it and curdled milk floating on top. Does that sound right?
I haven’t added the cheese yet, but now I don’t want to waste more ingredients if something actually did go wrong so I guess I’m just going to toss it and skip dinner tonight. :/
Hey, Crista! Sorry to hear about the curdling! Just to clarify – when you’ve made this recipe previously, you’ve not had any issue with curdling?
Correct. I don’t know if I just cooked the milk/broth combo too quickly. I did it on a medium heat and added the squash, salt, pepper, and mustard right away when it got to a rolling boil.
I’m trying it again tonight.