Mac and Cheese with Squash


Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

Serves: 6

Cost per Serving:



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12 ounces elbow macaroni
2 1/2 cups milk
1 12-oz. package frozen cooked squash puree, thawed
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
8 ounces shredded Cheddar (about 2 cups)
1 tablespoon unsalted butter, melted
3 tablespoons panko
2 tablespoons grated Parmesan


Prep: 15 Minutes
Cook: 30 Minutes

1. Place a rack in the top third of the oven and preheat to 375°F. Mist a 2-quart baking dish with cooking spray. Bring a large pot of salted water to a boil and cook pasta until al dente, about 7 minutes or as package label directs. Drain and place back in pot.

2. In a pan over medium-high heat, bring milk and squash to a simmer, stirring occasionally, about 5 minutes. Remove from heat and add mustard, 1/2 tsp. salt, cayenne and Cheddar, stirring until cheese has melted. Stir sauce into pasta and toss until pasta is well-coated. Transfer mixture to baking dish.

3. In a small bowl, mix butter, panko and Parmesan; sprinkle over macaroni. Bake until bubbling around edges and beginning to brown on top, about 20 minutes. Turn broiler to high and cook until top is golden and crispy, about 2 minutes, watching carefully to be sure it doesn't burn. Let rest for 5 minutes before serving.

Created date

June 2013

Nutritional Information

Calories 486
Fat 19 g
Satfat 10 g
Protein 22 g
Carbohydrate 58 g
Fiber 3 g
Cholesterol 62 mg
Sodium 386 mg