Adult Mac and Cheese with Butternut Squash
Served with hot yeast rolls this can be a great main dish.
Low fat milk works fine in this recipe but I have not tried reduced fat cheese. It often does not come out as well as I like in recipes.
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- 2 1/2 c
- butternut squash, peeled, seeded, and cut in bite sized cubes
- 1 Tbsp
- olive oil
- 1/4 tsp
- 1/2 tsp
- freshly ground black pepper (or to taste)
- 1/2 lb
- bow tie or your favorite shaped pasta
- 2 Tbsp
- 2 Tbsp
- 1 1/2 c
- milk ( low fat ok)
- 2 c
- white cheddar or monterey jack cheese (shredded)
- 1/4 c
- seasoned bread crumbs or croutons
In a small bowl toss butternut squash cubes with olive oil, salt, and pepper. Pour onto a on a foil-lined cookie sheet. Bake for 20 minutes or until tender. Place in a medium casserole dish. Set aside.
Leave oven on at same temperature.
Meanwhile, melt butter over low heat. Whisk in flour flour gradually. Then cook for 2 minutes, stirring.
Next slowly whisk in milk. Bring mixture to a boil, reduce heat to a simmer and cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese to milk mixture. Stir until cheese is melted. Mix cheese sauce with pasta and squash in the casserole dish.