Recipe Summary

20 mins
1 hr
14 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 13x9-inch baking dish with cooking spray.

  • Cook pasta in a large pot according to package directions. Drain, and return to the pot.

  • While the pasta cooks, melt 4 Tbs. butter in a large saucepan over medium heat. Whisk in the flour until smooth, about 30 seconds. Whisk in the milk. Bring to a boil over medium heat, whisking frequently, about 8 minutes. Remove from heat. Stir in mustard, salt, pepper, and nutmeg. Slowly add cheese, stirring until melted. Stir in squash. Add cheese sauce to cooked pasta; stir gently to coat.

  • Transfer mixture to the prepared dish, and sprinkle with panko. Bake for 30 minutes or until bubbly


If you can't find canned butternut squash, defrost 15-oz. frozen diced butternut squash. Puree in a food processor or mash with a fork until smooth.

Get It to the Party

Cover loosely with foil. Wrap in a kitchen towel to transport. Or, refrigerate mac 'n' cheese after step 3 and bake before serving.

Nutrition Facts

273 calories; fat 11g; cholesterol 30mg; saturated fat 6g; carbohydrates 33g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 11g; vitamin a 1981.3IU; vitamin c 3.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 94.8mcg; vitamin b12 0.5mcg; sodium 389mg; potassium 234mg; calcium 209mg; iron 1.4mg.