Best Butternut Macaroni Cheese Recipes

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MACARONI AND CHEESE WITH BUTTERNUT SQUASH



Macaroni and Cheese with Butternut Squash image

Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese

Steps:

  • Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  • Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
  • Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
  • Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Nutrition Facts : Calories 350 g, Cholesterol 18 g, Fat 6 g, Fiber 2 g, Protein 16 g, Sodium 505 g

BUTTERNUT MACARONI CHEESE



Butternut macaroni cheese image

This comforting and creamy family pasta bake is given a makeover by adding roasted squash

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 large butternut squash , peeled and cut into 2.5cm/1in chunks
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
  • Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
  • Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Nutrition Facts : Calories 828 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.49 milligram of sodium

BUTTERNUT SQUASH & SAGE MACARONI CHEESE



Butternut squash & sage macaroni cheese image

There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.

Provided by Good Food team

Time 2h5m

Number Of Ingredients 11

1 large butternut squash, deseeded and cut into chunks
2 tsp olive oil, plus a drizzle
1 onion, finely chopped
15 sage leaves, 6 finely chopped
85g butter
85g plain flour
2 tsp English mustard powder
1l semi-skimmed milk
250g pack extra mature or mature cheddar, grated
50g parmesan (or vegetarian alternative), finely grated
450g macaroni

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
  • Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
  • Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point - cool and keep in the fridge. If freezing, don't add the whole sage leaves.
  • Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

Nutrition Facts : Calories 560 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

BUTTERNUT MACARONI AND CHEESE (WITH SQUASH)



Butternut Macaroni and Cheese (With Squash) image

I found a recipe for mac and cheese with butternut squash, then another and combined them and added a few twists of my own. This is a delicious fall meal!

Provided by newmama

Categories     Cheese

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb butternut squash, peeled and cubed
1 tablespoon olive oil
salt and pepper
3 tablespoons butter
1 onion, diced
3 garlic cloves, minced
1 teaspoon dried sage (you can use a bit more of fresh)
2 teaspoons flour
3 cups milk
nutmeg
cayenne pepper
1 cup cheese, shredded (sharp cheddar, fontina, mozzarella)
1/4 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 lb pasta (rotini or elbows)
1/4 cup breadcrumbs

Steps:

  • preheat oven to 425.
  • combine squash, olive oil and salt and pepper.
  • roast squash for about 40 minutes until it's tender and getting lightly browned.
  • reduce oven temp to 350.
  • meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
  • stir in flour 2 minutes.
  • add milk and bring to a boil, whisking until thick.
  • stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
  • add squash, smashing with a whisk until desired consistency.
  • cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.

Nutrition Facts : Calories 918.2, Fat 33.7, SaturatedFat 18.5, Cholesterol 87.8, Sodium 606.3, Carbohydrate 120, Fiber 6.8, Sugar 6.3, Protein 35

BUTTERNUT SQUASH MACARONI AND CHEESE



Butternut Squash Macaroni and Cheese image

from "the perfect pantry" - http://www.theperfectpantry.com/2010/11/cayenne-pepper-recipe-butternut-squash-mac-and-cheese.html

Provided by ellie3763

Categories     Macaroni And Cheese

Time 1h30m

Yield 1 9x9 pan, 6 serving(s)

Number Of Ingredients 14

1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes)
1 cup low-sodium chicken stock
1 1/2 cups skim milk
1 pinch of freshly grated nutmeg
1 pinch cayenne pepper
3/4 teaspoon kosher salt
fresh black pepper
1 lb short pasta (rotini, cellentani, or elbow macaroni)
4 ounces extra-sharp cheddar cheese, grated (storebought okay)
1/2 cup part-skim ricotta cheese
4 tablespoons parmigiano-reggiano cheese, finely grated, divided
2 tablespoons panko breadcrumbs, crumbs
1 teaspoon olive oil
olive-oil cooking spray

Steps:

  • Preheat oven to 375°F.
  • Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
  • Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
  • Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
  • Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.

Nutrition Facts : Calories 475.3, Fat 11.1, SaturatedFat 6, Cholesterol 29.8, Sodium 477.2, Carbohydrate 72.1, Fiber 4.1, Sugar 3.3, Protein 21.7

MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)



Macaroni and Cheese (With Butternut Squash or Cauliflower) image

Created by Jessica Seinfeld From the book Deceptively Delicious Jessica says, " I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume ..."

Provided by Karen in MA

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups elbow macaroni
nonstick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat milk (skim)
1/2 cup butternut squash or 1/2 cup cauliflower, puree
8 ounces cheddar cheese, shredded
4 ounces cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
  • While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat.
  • Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
  • Add the milk and cook, stirring every now and then, until the mixture begins to thicken (3 to 4 minutes).
  • Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Nutrition Facts : Calories 529.1, Fat 32.8, SaturatedFat 18.8, Cholesterol 91.3, Sodium 745.5, Carbohydrate 35.9, Fiber 1.7, Sugar 3, Protein 22.8

BUTTERNUT SQUASH MACARONI AND CHEESE



Butternut Squash Macaroni and Cheese image

This recipe is from Rachael Ray's 365 No Repeats cookbook. I adapted it a teeny-tiny bit. I also like to cook up a hot dog, cut it up and put it in my bowl of mac and cheese!

Provided by Queen of Harts

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

coarse salt
1 lb macaroni
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 -2 teaspoon dried thyme
1/2 medium onion (you will grate it right into the pot)
3 tablespoons all-purpose flour
2 cups chicken broth
1 (10 ounce) box frozen butternut squash, defrosted
1 cup heavy cream
2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated (not the kind in a can)
1/4 teaspoon nutmeg
fresh ground black pepper, to taste

Steps:

  • Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
  • While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
  • Add the flour and cook with the onions a minute or two more.
  • Whisk in the stock, then add the squash and cook until warmed through and smooth.
  • Stir in the cream and bring to a bubble.
  • Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
  • Drain the cooked pasta well and combine with the sauce. Serve.

MACARONI AND CHEESE (WITH BUTTERNUT SQUASH OR CAULIFLOWER)



Macaroni and Cheese (with Butternut Squash or Cauliflower) image

Number Of Ingredients 11

1 1/2 cups elbow macaroni
non-stick cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup non-fat (skim) milk
1/2 cup butternut squash or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
4 ounces (almost 1/4 cup) reduced-fat or non-fat cream cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • 1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander, 2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. 3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and the seasoning, and stir until cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Nutrition Facts : Nutritional Facts Serves

BUTTERNUT SQUASH MACARONI AND CHEESE



BUTTERNUT SQUASH MACARONI AND CHEESE image

Categories     Pasta     Bake     Dinner

Yield 6 servings

Number Of Ingredients 14

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
1/2 cup part-skim ricotta cheese
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray or butter, to grease baking pan

Steps:

  • Preheat oven to 375°F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray or coat with butter. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.

MACARONI & CHEESE WITH BUTTERNUT SQUASH & BACON



Macaroni & Cheese with Butternut Squash & Bacon image

You know they're gonna like it just from the name: mac and cheese, butternut squash...bacon?! We even tossed some fresh sage in there for extra awesomeness.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

1 small butternut squash (1-1/2 lb.), peeled, seeded and cut into 1/2-inch chunks
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
3 cups farfalle (bow-tie pasta), uncooked
3 Tbsp. olive oil
3 cloves garlic, minced
3 Tbsp. flour
2 cups milk
1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 tsp. chopped fresh sage

Steps:

  • Heat oven to 425ºF.
  • Spread squash onto one side of parchment-covered rimmed baking sheet. Bake 25 to 30 min. or until tender, spreading bacon onto other side of baking sheet after 10 min.
  • Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 3 Tbsp. Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
  • Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the squash and sage; mix well. Spoon into 2 qt. casserole dish sprayed with cooking spray; top with remaining cheeses.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 500, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 4 g, Sugar 9 g, Protein 20 g

GOURMET BUTTERNUT SQUASH MACARONI & CHEESE



Gourmet Butternut Squash Macaroni & Cheese image

My sister clipped this from the Bucks County Courier Times because this foodie loves squash and mac n cheese, so the two of them together = heaven. I'm posting the recipe here for safekeeping although I'm probably going to tweak it according to size and budget (do you know what Locatelli cheese is...? I'll probably just use cheddar. And I'm too lazy to cut a piece of squash, I'm using that frozen pureed squash!) And I'll probably skip the panko topping or at least do it un-buttered to save on calories.

Provided by the80srule

Categories     One Dish Meal

Time 1h

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 16

1 medium butternut squash, cut into cubes but not peeled
1 cup water
2 tablespoons butter, melted
salt and pepper
one 16-oz box elbow macaroni (cavatappi pasta is also recommended)
1/4 lb unsalted butter
4 cups milk
1/2 cup all-purpose flour
1 1/2 teaspoons dry mustard
8 ounces locatelli cheese, grated
nutmeg
salt
white pepper
4 tablespoons unsalted butter
1 cup panko breadcrumbs
2 ounces locatelli cheese, grated

Steps:

  • Season the squash with salt and pepper as desired.
  • Spread water and butter on a sheet pan. Place the squash, flesh side down, on the pan.
  • Roast until the squash is tender (fork-able) them remove from oven and cool.
  • I guess if you're using frozen squash, you can skip the next step.
  • Scoop out the flesh and place in a food processor, pulse until the squash is pureed. Measure out 1/2 cup puree; save the remainder for soup or another use.
  • Cook pasta al dente in salted water, and drain.
  • For the sauce: Melt butter in a heavy-bottomed saucepan.
  • Whisk in the flour and dry mustard.
  • Add the milk slowly, whisking continuously until smooth.
  • Add some nutmeg and cook on low heat until the sauce thickens and the flour taste dissipates.
  • Whisk in the cheese, a little at a time, until all the cheese has been incorporated. Fold in the 1/2 cup squash puree. Season with salt and white pepper.
  • Stir together the pasta and sauce in a large mixing bowl. Spread in a greased shallow baking dish.
  • To make the topping, melt the butter in a pan then stir in the pank and mix until the crumbs are well coated with butter. Stir in the cheese.
  • Sprinkle the topping evenly over the pasta.
  • Bake at 350 until golden brown, probably 25-35 minutes.

Nutrition Facts : Calories 809.4, Fat 51.5, SaturatedFat 31.5, Cholesterol 141, Sodium 375.7, Carbohydrate 76.3, Fiber 7.5, Sugar 8.1, Protein 16.8

MACARONI AND CHEESE WITH BUTTERNUT SQUASH



MACARONI AND CHEESE WITH BUTTERNUT SQUASH image

Yield 6

Number Of Ingredients 14

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese

Steps:

  • Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

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