Butternut Squash Macaroni and Cheese


Butternut Squash Macaroni and Cheese

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Recipe Data


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    Servings and Ingredients

    Serves 12
    1 (16 oz) pkg Hy-Vee cellentani pasta
    4 c. diced fresh butternut squash
    2 ¾ c. Hy-Vee skim milk, divided
    ¼ c. Hy-Vee flour
    8 oz. smoked Gouda cheese, shredded
    ¼ c. Hy-Vee whole wheat bread crumbs


    1. Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions; drain and set aside.
    2. In a large saucepan, combine squash and milk over medium-high heat. Bring to boiling; reduce heat to medium and simmer until squash is tender when pierced with fork, about 20 minutes. In a separate bowl, combine remaining 1/4 cup milk and flour; stir into squash mixture and continue to cook until thickened, about 2 to 3 minutes, stirring frequently. Stir in 1-1/2 cups shredded Gouda until melted. Combine cooked pasta and cheese sauce and pour into prepared baking dish.
    3. In a small bowl, combine remaining shredded Gouda and bread crumbs. Sprinkle mixture over macaroni. Bake until top is browned, about 15 minutes.

    Nutrition facts


    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 200mg
    • Total Carbohydrates: 36g
    • Protein: 12g

    Daily Values

    Vitamin A 6%
    Vitamin C 10%
    Iron 10%
    Calcium 20%

    Recipe Source:

    Hy-Vee cellentani pasta package.