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; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 30 mg cholesterol; 389 mg sodium. 234 mg potassium; 33 g carbohydrates; 2 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 1981 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 95 mcg folate; 0 mcg vitamin b12; 209 mg calcium; 1 mg iron;