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Butternut Squash and Three-Cheese Mac

Quick & Simple's Mac 'n' Cheese Contest recipe runner-up Jennifer Myers of Queen Creek, Ariz. puts a contemporary twist on a supper staple

INGREDIENTS conv. chart U.S. Metric

16 ounce(s) (package) elbow macaroni
2 teaspoon(s) butter
1 teaspoon(s) vegetable oil
3 tablespoon(s) flour
1.5 cup(s) chicken broth
10 ounce(s) (package frozen) butternut squash
1 cup(s) (2%) milk
1.5 cup(s) (shredded ) Fontina cheese
1 cup(s) (shredded) Cheddar cheese
.5 cup(s) (grated) Parmesan cheese
.25 teaspoon(s) (ground) nutmeg
.25 teaspoon(s) (white) pepper
.25 teaspoon(s) (ground) cumin
.25 cup(s) (packaged) stuffing mix

DIRECTIONS

  1. Preheat oven to 400ºF. Mist a 9” x 13” baking dish with cooking spray. Cook pasta according to package directions; drain and set aside.
  2. Melt butter with oil in a 3-quart saucepan over medium heat. Stir in flour and cook 2 minutes, until thick. Gradually add broth, whisking until smooth. Stir in squash and milk; cook, stirring, until thickened and smooth. Add cheeses and spices, reserving 1/4 cup Parmesan for topping. Stir until cheese is melted.
butternut squash and three-cheese mac
Photo: Erik Rank

COOKING INFO

Serves 8
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Yield 8 servings
Prep Time 15
Cook Time 15

(Cooking times may vary)
Total Time 30
Oven Temp 400
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 471
Total Fat 19g
Saturated Fat 11g
Cholesterol 54mg
Sodium 605mg
Total Carbohydrate 53g
Dietary Fiber 2g
Sugars --
Protein 21g
Calcium --
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