Adult Mac and Cheese with Butternut Squash

Kathie Carr


I got this recipe from a friend and have tweaked it a bit. It is a great winter supper dish, especially for those of us who love 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.

★★★★★ 1 vote
15 Min
30 Min


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


1Preheat oven to 375 degrees.
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.
2While squash is in oven cook pasta as directed on package except reduce time a bit less than package directions call for. It should be "al dente" as pasta will cook further as it bakes in the casserole. Drain pasta and mix into casserole dish with squash.

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.
3Bake for 20 minutes. Remove from oven briefly and sprinkle with remaining cheese and seasoned bread crumbs. Return to oven for 8-10 minutes or until cheese is melted and top is browned a bit.

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