The Pioneer Woman Tasty Kitchen
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Butternut Squash Mac and Cheese

4.75 Mitt(s) 24 Rating(s)24 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Simple to make and absolutely delicious! This is a new take on the old mac and cheese!

Ingredients

  • 2 cups Small Pasta (Shells, Elbow Or Piccolini)
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • ¾ cups Milk
  • ½ cups Butternut Squash Puree
  • 1-½ cup Monterey Jack Cheese
  • 2 Tablespoons Cream Cheese
  • ½ teaspoons Salt
  • ⅛ teaspoons Pepper
  • ⅛ teaspoons Paprika

Preparation

Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.

Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.

Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.

Add sauce to the pasta and stir!

Note: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.

15 Comments

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Avatar of jessicagrimes

jessicagrimes on 11.26.2011

has anyone ever used some butternut squash soup as a sub? I have a carton at the house and I am looking for a way to use it.

Avatar of earleygirl

earleygirl on 1.20.2011

This was delicious! My 5 year old is very picky about his mac-n-cheese and he loved it.

Avatar of abbyquinn

abbyquinn on 9.20.2010

I made this tonight and absolutely loved it! I can’t wait to take left overs for lunch tomorrow!

Avatar of ambrosefamily

ambrosefamily on 8.28.2010

This was yummy and easy! I roasted the squash myself and it added a great flavor to traditional mac and cheese. My kids, husband and I enjoyed it and we will have it again soon!

Avatar of rkclerc

rkclerc on 7.29.2010

YUM!! Even my very picky kids ate this and had no idea squash was in there, not even the 11yr old. ;D I microwaved the butternut squash to soften, but didn’t puree it, because I am quite lazy, so it was only mushed. SOOO GOOD!!!

24 Reviews

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Avatar of titusan

titusan on 11.6.2013

My family (including kids ages 5 and 6) loves this. Easy to make (got 6 cups from one roasted squash, so I froze in 1/2 or 1 cup pouches to make future batches even easier). Great leftovers.

Avatar of Sarah

Sarah on 10.25.2011

This is so yummy!! Changed up the cheeses (used gouda and white cheddar) and increased the squash puree because I wanted more squash flavor. So so good!

Avatar of ptcookinco

ptcookinco on 10.10.2011

I found cubed butternut squash at my grocery store and roasted it, but it took much less time (30-40 min). I love the flavor! I used small shell pasta, and a montery/colby blend of cheese.

Avatar of jadelovesbrynn

jadelovesbrynn on 8.31.2011

I’m at my wit’s end trying to get my 3 year old to eat her vegetables. This was perfect. I used some sharp cheddar also because I had it and needed to use it, and didn’t have cream cheese so omitted that, and it was still yummy. Leftovers for lunch today were just as good. Since I roasted my own squash, I also have extra puree to sneak in something else this week. WIN!

Avatar of Katie

Katie on 8.28.2011

Wonderful! I used sharp cheddar instead of jack and it was so filling and delicious!

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