Four-Cheese Butternut Squash Macaroni & Cheese Recipe

Name: Four-Cheese Butternut Squash Macaroni & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 pound butternut squash halved and seeded; 8 ounces elbow macaroni dried whole grain, about 2 cups; 4 teaspoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon ground white pepper; 1 cup fat free milk; 2 tablespoons semisoft cheese with garlic and fine herbs; 3/4 cup part skim mozzarella cheese shredded, 3 ounces; 3/4 cup reduced fat sharp cheddar cheese shredded, 3 ounces; 2 ounces muenster cheese very thinly sliced

Servings: persons

nonstick cooking spray
1 pound butternut squash halved and seeded
8 ounces elbow macaroni dried whole grain, about 2 cups
4 teaspoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 cup fat free milk
2 tablespoons semisoft cheese with garlic and fine herbs
3/4 cup part skim mozzarella cheese shredded, 3 ounces
3/4 cup reduced fat sharp cheddar cheese shredded, 3 ounces
2 ounces muenster cheese very thinly sliced

1
["Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside.", "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 degrees F oven about 25 minutes or until cheese is golden brown.", "Nutrition Facts (Four-Cheese Butternut Squash Macaroni & Cheese)
2
Per serving: 266 kcal cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 26 mg chol., 402 mg sodium, 31 g carb., 4 g fiber, 4 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet"]

1145

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 1 pound butternut squash halved and seeded, 8 ounces elbow macaroni dried whole grain, about 2 cups, 4 teaspoons butter, and more.

Yes, Four-Cheese Butternut Squash Macaroni & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Four-Cheese Butternut Squash Macaroni & Cheese

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