Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    butternut squash, halved lengthwise and seeded

  • 1

    (16 ounce) package rotini pasta

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • ½

    teaspoon dry mustard

  • 2

    cups milk

  • 6

    ounces shredded white Cheddar cheese

  • 6

    ounces shredded Cheddar cheese

  • ¼

    cup seasoned dry bread crumbs, or as needed

Directions

1Preheat oven to 400 degrees F (200 degrees C). 2 Place butternut squash, cut-side down, on a baking sheet. 3 Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C). 4 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. 5 Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat. 6 Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs. 7 Bake in the preheated oven until bread crumbs are golden, about 10 minutes.


Nutrition

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