Squash Mac and Cheese

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  • Cooking Spray
  • 1 pound whole grain elbow macaroni (uncooked)
  • 2 (10-ounce) packages frozen pureed butternut squash
  • 2 cups 1% low fat milk
  • 2 cups low fat cheddar, grated
  • 3/4 cup part-skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon powdered mustard
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons unseasoned whole wheat bread crumbs
  • 1 teaspoon olive oil


    1. Pre-heat oven to 375°.
    2. Coat a 9 by 13 inch baking pan with cooking spray.
    3. Bring a large pot of water to boil.
    4. Add the macaroni and cook until tender but firm, about 5-8 minutes.
    5. Drain and transfer to a large bowl.
    6. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally, breaking up the squash with a spoon until defrosted.
    7. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
    8. Remove the pan from heat and stir in the cheddar, ricotta cheese, salt, mustard and cayenne pepper.
    9. Pour cheese mixture over the macaroni and stir to combine.
    10. Transfer the macaroni and cheese to the baking dish.
    11. Combine bread crumbs, Parmesan and oil in a small bowl.
    12. Sprinkle over the top of the macaroni and cheese.
    13. Bake for 20 minutes.
    14. Once cooked, broil for 3 minutes to brown the top.
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