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Ingredients
- 400 g peeled butternut squash, finely diced, about 3 cups
- 1 tsp olive oil
- 2 cups dry elbow macaroni
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups 2% milk
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp cayenne (optional)
- 1 cup grated white cheddar, preferably aged
- 1 cup grated light mozzarella
- 1/2 cup grated gruyère
- 1/3 cup panko bread crumbs
- Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to 500F.
- Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain.
- Melt butter in a medium saucepan over medium. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 min. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-inch- square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
- Broil until top is golden, 2 to 3 min. Serve immediately.
- 425 calories
- 21 g protein
- 41 g carbohydrates
- 20 g fat
- 2 g fibre
- 454 mg sodium
User comments (12)
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I found this was easier to make by baking a whole squash on its own, then scooping out the cooked flesh and mixing it with the other cheese sauce ingredients. Overall pretty tasty, though better with the addition of some onion. I also found it wasn't quite creamy enough for my tastes, so I added more yogurt.
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made this and it is good!
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Yuck !!! My favourite comfort food.....I don't follow your reasoning to put butternut squash in so many recipes....it is expensive and virtually tasteless....
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What is the point of the squash?
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Why can't I PRINT This recipe? The others I can Print. Thanks
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I used whole wheat macaroni, 1% milk and reduced fat cheddar and it was still delicious!
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I made this what a waste of time and cheese. It tasted like cheese and cardboard. Did you guys taste this before you put it in your magazine??? All that money down the drain!
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Super good. I couldn't even taste the squash. I did things a bit differently: - cooked squash in microwave for about 8 min, until really soft. Then I scooped it out and mashed it. I mixed it in with the cheese, sauce and macaroni at the end. It basically made for a nice creamy, cheesy sauce. - I also used Kraft shredded cheddar & mozza blend and swiss instead of gruyere, which it harder to find and more expensive. I was very happy with this recipe and will definately make it again.
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Wow - I can't understand how 2 of my favourite things (butternut squash and cheese) can go so wrong. Will definitely NOT be making again - the flavours did not mesh well together (the gruyere in particular - a shame since it is so expensive). Also the preparation time is very misleading. I don't have a food processor & so had to finely dice the butternut squash by hand, after of course cutting and peeling it. It took FOREVER and was definitely not worth the effort.
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I have made this twice now, my 13 year old daughter and 6 year old niece love it.
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Delightful. Loved it. Making it again.
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My daughter and I think its the best macaroni and cheese we've ever had. We both thought the squash was a great addition.
