Mac and Cheese with Squash

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Yield: Serves: 6
Cost per Serving: $1.17
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 486
  • Fat: 19g
  • Saturated fat: 10g
  • Protein: 22g
  • Carbohydrate: 58g
  • Fiber: 3g
  • Cholesterol: 62mg
  • Sodium: 386mg

Ingredients

  • Salt
  • 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

Preparation

  1. 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. 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. 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.
Note:

This recipe was previously published in All You, May 2013.

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