Creamy Mac & Cheese with Roasted Butternut Squash

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"What I love about this recipe is that it is not baked in the oven and once it is all mixed together, just a couple of minutes under the broiler."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (346.3 g)
  • Calories 723.6
  • Total Fat - 31.5 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 60.1 mg
  • Sodium - 987.8 mg
  • Total Carbohydrate - 83 g
  • Dietary Fiber - 7.8 g
  • Sugars - 4.7 g
  • Protein - 29.1 g
  • Calcium - 569.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 26.3 mg
  • Thiamin - 0.4 mg

Step 1

Position racks in centre and top third of oven.

Step 2

Preheat to 400F.

Step 3

Toss squash with oil on a baking sheet.

Step 4

Bake in centre of oven until tender, stirring halfway through, 16 - 18 minutes; remove to rack.

Step 5

Preheat broiler to 500F.

Step 6

Cook pasta in large pot of boiling unsalted water until al dente, about 7 - 8 minutes; drain.

Step 7

Melt butter in a medium saucepan over medium heat.

Step 8

Whisk in flour; mixture will be dry and very lumpy.

Step 9

Gradually whisk in milk, Dijon and cayenne (if using).

Step 10

Stir until mixture comes to a gentle boil, about 5 - 7 minutes.

Step 11

Remove pan from heat and stir in pasta, cheeses and squash until just coated.

Step 12

Do not melt cheese.

Step 13

Transfer to a casserole dish or individual oven-safe dishes.

Step 14

Sprinkle panko over pasta.

Step 15

Broil until top is golden, 2 - 3 minutes; serve immediately.

Tips & Variations


No special items needed.

Related

Dalaney

well I would never think of using butternut squash to make mac and cheese, I believe you have a winner here Luvcookn, this is 3-cheese heaven on a plate, very rich but all worth the calories, thank!

review by:
(13 Jan 2013)