Adult Mac and Cheese with Butternut Squash

Name: Adult Mac and Cheese with Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 1/2 c butternut squash, peeled, seeded, and cut in bite sized cubes; 1 Tbsp olive oil; 1/4 tsp salt; 1/2 tsp freshly ground black pepper (or to taste); 1/2 lb bow tie or your favorite shaped pasta; 2 Tbsp butter; 2 Tbsp flour; 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

By Kathie Carr
@kathiecc

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.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

2 1/2 c

butternut squash, peeled, seeded, and cut in bite sized cubes
1 Tbsp

olive oil
1/4 tsp

salt
1/2 tsp

freshly ground black pepper (or to taste)
1/2 lb

bow tie or your favorite shaped pasta
2 Tbsp

butter
2 Tbsp

flour
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
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How to Make Adult Mac and Cheese with Butternut Squash

Step-by-Step

Preheat 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.
While 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.
Bake 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.