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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


Recipe Summary

25 mins
25 mins


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

1 1/2 cups
528 calories; protein 26.2g; carbohydrates 66.5g; dietary fiber 8g; sugars 9.3g; fat 19.9g; saturated fat 11.1g; cholesterol 67.5mg; vitamin a iu 8159.7IU; vitamin c 17mg; folate 89.8mcg; calcium 508.9mg; iron 3.8mg; magnesium 137.3mg; potassium 642.2mg; sodium 746mg.