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Butternut Squash Mac and Cheese

Rated as 3.95 out of 5 Stars
0

"I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious."
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Ingredients

1 h 20 m servings 414
Original recipe yields 10 servings

Directions

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  1. Preheat 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 Facts


Per Serving: 414 calories; 15.6 51.9 17.7 46 307 Full nutrition

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Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! We don't have kids so we're not trying to hide anything, but a message to parents, the squash disappears. I added a shallot and garlic to the butter, also substituted fat free half ...

Most helpful critical review

Too sweet. The main problem with this recipe is this: "1 butternut squash, halved lengthwise and seeded." How much squash? I am guessing that my disappointing dinner was because my butternut w...

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Excellent! We don't have kids so we're not trying to hide anything, but a message to parents, the squash disappears. I added a shallot and garlic to the butter, also substituted fat free half ...

I made this for my kids and their friends for dinner. Even the picky eaters enjoyed it! Don't be overwhelmed by the amount of squash that's in it, the sharpness of the cheese hides flavor a bit....

Too sweet. The main problem with this recipe is this: "1 butternut squash, halved lengthwise and seeded." How much squash? I am guessing that my disappointing dinner was because my butternut w...

Just finished eating this and it is delicious. I made a few subtle changes - added garlic, salt and pepper as well as more milk because I like it very creamy.

I loved this Butternut Squash Mac and Cheese. I puree the butternut squash and used 2 cups I also used about 3 cups of cheese, and I used seasoned Panko bread crumbs. I made this for work and ...

I had a very, very large sweet potato and decided to use that instead of the butternut squash. It gave the dish a nice orange color similar to the boxed stuff. It was a little sweet, so maybe ne...

I was excited about the possibilities of this dish. I also tried to guard against what seemed to be the dominant negative in the reviews..... anyone who didn't like it said that it was too bla...

the squash in this recipe made the sauce so creamy & delicious. It was very rich tasting. I didn't have any breadcrumbs on hand, so I just topped it with a sprinkle of celery salt to add a litt...

Scrumptious! I made a few changes. For my cheese, I used a brick of cracker barrel cheddar and the rest was Colby Jack. I think any cheese would work. I also added a roll of pork sausage to it -...