Butternut Mac & CheeseButternut Mac & Cheese
Butternut Mac & Cheese
Butternut Mac & Cheese
This is a kid favorite with a twist of golden butternut squash.
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Recipe - Downers Grove, IL
Butternut Mac And Cheese.jpg
Butternut Mac & Cheese
Prep Time50 Minutes
Servings10
Cook Time30 Minutes
0
Ingredients
Fresh Thyme olive oil cooking spray
1 (7 oz.) pkg. white Cheddar cheese, shredded
2 oz. (½ cup) Asiago cheese, finely shredded
2½ Tbsp. Fresh Thyme all-purpose flour, divided
2 (16 oz.) containers Fresh Thyme butternut squash cubes, divided
12 oz. Fresh Thyme farfalle pasta (about 4½ cups)
1 Tbsp. water
2 Tbsp. Fresh Thyme salted butter, divided
1 large shallot, minced
2½ cups 2% reduced-fat milk
1 tsp. finely chopped fresh rosemary
¼ tsp. ground black pepper
3 Tbsp. plain panko bread crumbs
Directions
  1. Preheat oven to 350°F. Spray a 2½-qt. baking dish with cooking spray; set aside. In a bowl, toss Cheddar and Asiago cheeses with 1 Tbsp. flour; set aside.
  2. Cut 1 cup of squash cubes in half. Cook pasta per package directions; add cut-up squash during last 4 minutes of cooking. Drain pasta and squash.
  3. Meanwhile, place remaining squash in a microwave-safe bowl and sprinkle with water. Cover and microwave on HIGH 9 to 11 minutes or until very soft, stirring halfway through. Drain. Transfer to food processor and process until mashed.
  4. In a large saucepan, melt 1 Tbsp. butter. Add shallot; cook over medium heat 1 to 2 minutes or until softened. Whisk together milk and remaining 1½ Tbsp. flour until combined; add to shallot in pan. Stir in rosemary, black pepper, and mashed squash. Cook and stir 2 to 3 minutes or until thickened. Stir in cheese mixture. Cook and stir 1 minute.
  5. Stir cooked pasta and squash pieces into sauce mixture. Transfer to prepared baking dish. Mix remaining 1 Tbsp. butter with panko crumbs; sprinkle over pasta. Bake 25 to 30 minutes or until heated through and bubbly around edges.
Nutritional Information

Each serving contains: 306 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 25 mg cholesterol, 304 mg sodium, 43 g carbohydrates, 4 g fiber, 7 g sugar, 16 g protein. Daily values: 95% vitamin A, 11% vitamin C, 32% calcium, 14% iron.

50 minutes
Prep Time
30 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
Fresh Thyme olive oil cooking spray
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Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$2.99$0.60/fl oz
1 (7 oz.) pkg. white Cheddar cheese, shredded
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Horizon Organic White Cheddar Shredded Cheese - 6 Ounce
Sale
$1.99 was $4.99$0.33/oz
2 oz. (½ cup) Asiago cheese, finely shredded
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Belgioioso Asiago Cheese Wedge - 5 Ounce
$4.99$1.00/oz
2½ Tbsp. Fresh Thyme all-purpose flour, divided
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Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
$2.99$0.60/lb
2 (16 oz.) containers Fresh Thyme butternut squash cubes, divided
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Fresh Thyme Organic Butternut Squash Cubes - 14 Ounce
$5.99$0.43/oz
12 oz. Fresh Thyme farfalle pasta (about 4½ cups)
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De Cecco Farfalle Pasta - 16 Ounce
$2.99$0.19/oz
1 Tbsp. water
Not Available
2 Tbsp. Fresh Thyme salted butter, divided
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Fresh Thyme Salted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 large shallot, minced
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Organic Shallots - 8 Ounce
$4.99$0.62/oz
2½ cups 2% reduced-fat milk
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Fresh Thyme 2% Milk - 64 Fluid ounce
$2.29$0.04/fl oz
1 tsp. finely chopped fresh rosemary
Not Available
¼ tsp. ground black pepper
Not Available
3 Tbsp. plain panko bread crumbs
an image
Vigo Plain Panko Bread Crumbs - 8 Ounce
Sale
$2.29 was $2.79$0.29/oz

Nutritional Information

Each serving contains: 306 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 25 mg cholesterol, 304 mg sodium, 43 g carbohydrates, 4 g fiber, 7 g sugar, 16 g protein. Daily values: 95% vitamin A, 11% vitamin C, 32% calcium, 14% iron.

Directions

  1. Preheat oven to 350°F. Spray a 2½-qt. baking dish with cooking spray; set aside. In a bowl, toss Cheddar and Asiago cheeses with 1 Tbsp. flour; set aside.
  2. Cut 1 cup of squash cubes in half. Cook pasta per package directions; add cut-up squash during last 4 minutes of cooking. Drain pasta and squash.
  3. Meanwhile, place remaining squash in a microwave-safe bowl and sprinkle with water. Cover and microwave on HIGH 9 to 11 minutes or until very soft, stirring halfway through. Drain. Transfer to food processor and process until mashed.
  4. In a large saucepan, melt 1 Tbsp. butter. Add shallot; cook over medium heat 1 to 2 minutes or until softened. Whisk together milk and remaining 1½ Tbsp. flour until combined; add to shallot in pan. Stir in rosemary, black pepper, and mashed squash. Cook and stir 2 to 3 minutes or until thickened. Stir in cheese mixture. Cook and stir 1 minute.
  5. Stir cooked pasta and squash pieces into sauce mixture. Transfer to prepared baking dish. Mix remaining 1 Tbsp. butter with panko crumbs; sprinkle over pasta. Bake 25 to 30 minutes or until heated through and bubbly around edges.