Precut butternut squash in your grocery store's produce section makes this healthy mac and cheese recipe come together in a flash. For extra flavor, try smoked Gouda cheese. Source: EatingWell Magazine, January/February 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook pasta and squash according to the package instructions. Drain.

  • Whisk 1/4 cup milk, flour, rosemary, salt and pepper in a small bowl; place near the stove. Add the remaining 1 1/2 cups milk to the saucepan. Heat over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in gouda, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and squash into the sauce. Serve topped with chives.

Nutrition Facts

528 calories; total fat 19.9g 31% DV; saturated fat 11.1g; cholesterol 68mg 23% DV; sodium 746mg 30% DV; potassium 642mg 18% DV; carbohydrates 66.5g 21% DV; fiber 8g 32% DV; sugar 9g; protein 26.2g 52% DV; exchange other carbs 5; vitamin a iu 8160IU; vitamin c 17mg; folate 90mcg; calcium 509mg; iron 4mg; magnesium 137mg.

Reviews (1)

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2 Ratings
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Rating: 5 stars
I swapped out one cup of milk for one cup of veggie stock to lighten up a bit. I also divided this into 5 servings instead of 4 and used a smoked gouda. This was one of the best mac and cheese recipes that I've ever made! Loved it! I would only use one teaspoon of rosemary next time because it was a bit too floral for me. Read More