Butternut Squash Macaroni and Cheese

Recipe

Butternut Squash Macaroni and Cheese

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Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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

    Directions

    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

    Servings

    250 Calories per serving

    Amounts Per Serving

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

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee cellentani pasta package.