Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick coating; set aside. Cook fusilli as directed on package. Drain and return to pot; keep warm.

  • Meanwhile cook butternut squash until it's tender enough to mash with a fork (about 8 minutes) in boiling water. Drain water, mash. Stir into macaroni along with the cheese sauce.

  • While macaroni cooks, melt light butter in a medium saucepan. Add flour and salt; stir for 1 minute. Add milk; stir over medium heat until thickened and bubbly. Remove from heat; stir in cheese until melted.

  • Toss together macaroni, sauce and squash. Transfer to prepared dish. Sprinkle evenly with breadcrumbs. Bake for 20 minutes or until heated through.

Nutrition Facts

308 calories; 13 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 32 mg cholesterol; 343 mg sodium. 203 mg potassium; 33 g carbohydrates; 2 g fiber; 3 g sugar; 12 g protein; 0 g trans fatty acid; 2982 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 82 mcg folate; 0 mcg vitamin b12; 240 mg calcium; 1 mg iron;