Butternut Mac 'n Cheese (My Other Version)

READY IN: 50mins
Recipe by newmama

This is different than my other but hides the squash more. this serves 6-8 as a main dish, many more as a side. Cook time is bake time. ***i use fresh puree but zaar won't recognize that ingredient. i baked the squash at 375 for 1 hour and put in the food processor. fresh or frozen is fine.

Top Review by erinchelsea

Soooo creamy and yummy! I changed it a bit based on the ingredients I had on hand, but I think the base recipe is the same. I used 1/2 muenster and 1/2 sharp cheddar and the parmesan on top. Also I didn't have ricotta or cream cheese so I used sour cream. Other than that I kept it the same though. I think I will use different pasta next time than the egg noodles I used because they got pretty soft after baking. Wagon wheels are a good idea. I added a bit of salt and pepper at the table and it complemented the slight sweetness of the squash perfectly. DH and I both went back for seconds and my toddler loved it too. Thanks! :)

Ingredients Nutrition

Directions

  1. cook pasta al dente, drain.
  2. melt butter, whisk in flour for 1 minute.
  3. add milk slowly, whisking constantly.
  4. add stock and spices.
  5. bring to a boil over medium heat, whisking until it starts to thicken.
  6. add squash puree
  7. stir in ricotta or cream cheese until smooth and melted.
  8. add cheddar cheese, turn off heat and stir until smooth.
  9. pour over pasta and pour it into a 13x9 or 3 qt casserole dish.
  10. sprinkle with parmesan cheese and bake at 350 for 30-40 minutes.

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