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
Fresh Thyme Extra Virgin Olive Oil Spray
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
1 (7 oz.) pkg. white Cheddar cheese, shredded
Not Available
2 oz. (½ cup) Asiago cheese, finely shredded
Belgioioso Asiago Cheese Wedge
Belgioioso Asiago Cheese Wedge - 5 Ounce
$4.99$1.00/oz
2½ Tbsp. Fresh Thyme all-purpose flour, divided
Fresh Thyme Enriched Unbleached All Purpose Flour
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
$3.19$0.64/lb
2 (16 oz.) containers Fresh Thyme butternut squash cubes, divided
Organic Butternut Squash Cubes
Organic Butternut Squash Cubes - 14 Ounce
$5.99$0.43/oz
12 oz. Fresh Thyme farfalle pasta (about 4½ cups)
De Cecco Farfalle  Pasta
De Cecco Farfalle Pasta - 16 Ounce
$2.79$0.17/oz
1 Tbsp. water
Not Available
2 Tbsp. Fresh Thyme salted butter, divided
Fresh Thyme Salted Butter Quarters
Fresh Thyme Salted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 large shallot, minced
Organic Shallots
Organic Shallots - 8 Ounce
$3.99$0.50/oz
2½ cups 2% reduced-fat milk
Fresh Thyme 2% Milk
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
Vigo Plain Panko Bread Crumbs
Vigo Plain Panko Bread Crumbs - 8 Ounce
$2.79$0.35/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.