Butternut Mac N Cheese Recipes

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BUTTERNUT MAC-N-CHEESE



Butternut Mac-n-Cheese image

When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it's one of her most popular fall dishes. "We sell so much of that, and you don't have to feel as bad eating it,'' she said. "You might not want to eat it every single day, but you're still lowering the guilt factor.''

Provided by Tara Parker-Pope

Categories     sauces and gravies, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

1 pound elbow macaroni, cooked according to package directions
1 large butternut squash
2 tablespoons olive oil
6 tablespoons butter
3/4 cup all-purpose flour
7 cups milk
2 cups sharp cheddar cheese, shredded
Salt
Pepper

Steps:

  • Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
  • Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
  • To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 768 milligrams, Sugar 11 grams, TransFat 1 gram

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Provided by bwayfreak3

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 10

Number Of Ingredients 9

1 butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place butternut squash, cut-side down, on a baking sheet.
  • Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
  • Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
  • Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g

BUTTERNUT SQUASH MAC AND CHEESE



Butternut Squash Mac and Cheese image

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 5 servings (Boo counted for 2)

Number Of Ingredients 14

1 pound macaroni with lines, such as tubatini or mini penne rigate
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 medium onion
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon ground nutmeg, eyeball it
Black pepper

Steps:

  • Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
  • While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
  • Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

BUTTERNUT MAC 'N' CHEESE



Butternut Mac 'n' Cheese image

I tripled this recipe and made 5 quarts. You can change the squash to macaroni ratio to suit your taste (more squash makes it more like casserole, as listed it's pretty much a glorified mac n' cheese). This is the best mac n' cheese you'll ever have, thanks to A Veggie Venture's Thanksgiving Recipe tour. http://kitchen-parade-veggieventure.blogspot.com/

Provided by veghead in ny

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (1 lb) butternut squash
1/2 lb elbow macaroni
1 tablespoon unsalted butter
1 small onion, chopped small
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 tablespoon flour
1 cup whole milk
16 ounces cheddar cheese, cubed if in a brick (or any good melting cheese)

Steps:

  • Squash:.
  • Preheat oven to 400°F.
  • Cut squash in half, lengthwise and rub cut side with olive oil.
  • Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
  • Scoop out flesh while still warm and break apart with a spoon.
  • Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
  • NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy-I think this ratio is ideal because is comes out like mac n' cheese but there is still a good amount of squash hiding in there --.
  • Cook macaroni in salted water.
  • Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
  • Sauce:.
  • In a saucepan, melt the butter on MEDIUM heat until shimmery.
  • Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
  • Stir in the flour and mix well.
  • A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce).
  • Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
  • Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled).
  • COMBINE.
  • In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
  • Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
  • Transfer to a greased baking dish.
  • If you like, sprinkle the top with pimento or paprika.
  • If making ahead, let cool to room temperature, cover and refrigerate.
  • BAKE.
  • Return dish to room temperature.
  • Bake at 350°F for 30 minutes until hot and bubbly throughout.
  • To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.

BUTTERMILK MAC 'N' CHEESE



Buttermilk Mac 'n' Cheese image

Once you taste this version of an all-time favorite comfort food, you may never make the regular kind again. It's my most-requested recipe. -Donna Fancher, Lawrence, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 6

6 large eggs
3-1/4 cups shredded cheddar cheese
2-1/2 cups buttermilk
1/2 cup butter, melted
1 teaspoon salt
1 package (7 ounces) elbow macaroni, cooked and drained

Steps:

  • In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or or until a thermometer reads 160°.

Nutrition Facts : Calories 307 calories, Fat 23g fat (15g saturated fat), Cholesterol 193mg cholesterol, Sodium 652mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

CREAMY BUTTERNUT SQUASH MAC AND CHEESE



Creamy Butternut Squash Mac and Cheese image

This is a delicious recipe for butternut squash mac and cheese that is husband and kid approved. Just beware of portion control; you'll want seconds and then some. Play around with the recipe, it's fairly forgiving.

Provided by Merritt

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package elbow macaroni
3 cups mashed cooked butternut squash
½ cup skim milk
½ cup cottage cheese
⅓ cup shredded Cheddar cheese
2 tablespoons finely grated Parmesan cheese
1 teaspoon olive oil
⅛ teaspoon chicken bouillon powder
1 pinch ground nutmeg
1 pinch cayenne pepper
sea salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 44.1 g, Cholesterol 8.5 mg, Fat 4.1 g, Fiber 2.1 g, Protein 11.3 g, SaturatedFat 1.9 g, Sodium 121.3 mg, Sugar 2.6 g

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 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 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

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From food.unl.edu


EASY BUTTERNUT SQUASH MAC & CHEESE | COOKING LIGHT
In a large pot, melt butter over medium heat. Add butternut squash, shallot, and garlic and cook for 10 minutes, or until the vegetables caramelize and soften completely. Stir frequently. Increase heat to high and add chicken stock and cashew milk, making sure …
From cookinglight.com


BUTTERNUT SQUASH MACARONI AND CHEESE RECIPE | MYRECIPES
Once all cheese is completely melted, turn off heat and cover. Step 5. Cook the pasta according to package instructions, then drain and immediately add to the pot with the sauce. Stir well to combine, then serve. Step 6. If you’re adding the breadcrumbs, transfer macaroni to …
From myrecipes.com


BUTTERNUT SQUASH MAC AND CHEESE - KITCHN
2020-10-24 Place the squash, milk, water, and salt in a large pot and bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and cook until the squash is tender, about 20 minutes. (If using frozen squash, it will be tender by the time it comes to a simmer, so cook it uncovered.) Turn off the heat and set aside. Meanwhile, cook the pasta.
From thekitchn.com


EASY BUTTERNUT SQUASH MACARONI CHEESE - EASY PEASY FOODIE
2016-11-01 Instructions. Place the cubed butternut squash and milk, plus some salt and pepper in a large deep saucepan (it needs to be big enough to fit all the cooked pasta later). Bring to the boil, then cover with a lid and simmer for 8 minutes until the butternut squash is tender. Meanwhile cook the pasta for about 8 minutes until it is nearly, but ...
From easypeasyfoodie.com


BUTTERNUT SQUASH MAC AND CHEESE (EASY VEGAN RECIPE!) - MINDFUL …
2022-03-09 Scrape the bottom of the pan to loosen any browned bits. Let the mixture come to a gentle boil. Now add the peeled and cubed butternut squash and raw cashews. Simmer for 20 minutes, stirring often. Transfer everything to a high powered blender, and blend until completely smooth. Taste and adjust seasonings as needed.
From mindfulavocado.com


BUTTERNUT MAC-N-CHEESE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Butternut Mac-n-cheese Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Substitute For Molasses Is Blackstrap Molasses Healthy Healthy Molasses Oatmeal Cookies ...
From recipeshappy.com


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