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Macaroni & Cheese With a Butternut Twist

Macaroni & Cheese With a Butternut Twist

Who doesn't love comfort food with a twist? I certainly do, so naturally I was thrilled to experiment with this hearty version of the American classic: butternut squash mac and cheese. Although the finished dish is the vibrant color of the classic Kraft Macaroni and Cheese, this variation is substantially more flavorful. With the exception of peeling the butternut squash, the recipe is simple. This creamy, crunchy side dish has a mild, nutty flavor from the butternut squash that perfectly complements the sharp cheddar cheese. I plan to make this scrumptious side dish again for Thanksgiving. Both kids and adults are bound to love it! Get started on your own butternut squash mac and cheese and

Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese

Ingredients

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray or butter, to grease baking pan

Directions

  1. Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat.
  2. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  3. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
  4. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish.
  5. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
  6. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

Serves 6.


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Around The Web
Join The Conversation
msdecember msdecember 5 years
O. M. friggin G!
luvmyred luvmyred 7 years
This looked so good I had to make it. I followed the recipe to the letter. It SUCKED!! No flavor, very dry. Just yuck. Huge disappointment.
ccpdm ccpdm 7 years
I am sooooo going to make this.
ilanac13 ilanac13 7 years
i'm such a HUGE fan of mac n cheese so this just adds a little extra to it, and i'm very interested in trying it. the best thing is that my fiance loves to do all the cooking so i'll make him suffer through the peeling thing.
writerjenna writerjenna 7 years
Mmmmmmmmmmmmmmmmmmmmmmm sounds delish!!
amers230 amers230 7 years
mmmm, this looks delicious!!!
Soniabonya Soniabonya 7 years
good idea tlsgirl. i'll have to try that before nearly slicing my fingers off peeling the darn squash. lol. Going to give this recipe a try. i know my family would love it.
tlsgirl tlsgirl 7 years
Mmm, this looks so good. I usually wrap the squash in plastic wrap and nuke it for about five minutes to make it easier to peel and chop.
mtiger mtiger 7 years
I love butternut squash. This looks delicious!
bluepuppybites bluepuppybites 7 years
Yummy I would like it but I think my daughter would be able to taste the squash. She hates her orange vegetables.
PinkNC PinkNC 7 years
Boy is this dish a little different. I think I may try this one for Thanksgiving.
katie171 katie171 7 years
This looks delicious!
hills hills 7 years
wow this looks delish, spesh as its getting colder in England by the second, def will be trying this one out.
CoconutPie CoconutPie 7 years
Yum! This goes to my favorites! :feedme:
poizenisxkandee poizenisxkandee 7 years
oh. my. god. i need this now.
LilGlamDiva LilGlamDiva 7 years
oooh my god, this looks amazing.
NdHebert NdHebert 7 years
I made this 2 Thanksgivings ago when I saw the recipe in a Racheal Ray cookbook. If you dont tell anyone there is butternut squash in it, they will love it! Its a good way to hide some potassium if you are feeding a kid.
Mesayme Mesayme 7 years
butternut squash in mac and cheese :JAWDROP: there are pills for that! :D
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