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Butternut Squash Mac and Cheese
You can find white cheddar cheese powder in the snacks aisle with the popcorn seasonings.
1 large butternut squash, peeled, seeded, and diced into 1/2" pieces (about 6 cups)
1 Tbsp. olive oil
Salt and pepper
1 lb. rotini pasta
6 cups baby spinach or kale, chopped
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
3 cups milk
3/4 cup grated Parmesan cheese
1/3 cup white cheddar cheese powder
2 1/2 cups shredded sharp cheddar cheese (10 oz.)
1 cup panko breadcrumbs
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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:30 minutes
1. Center a rack in the oven and heat to 400 degrees. In a large bowl, combine squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Transfer to a parchment-lined baking sheet and roast until tender and lightly browned, 25 to 30 minutes.
2. While squash is roasting, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain pasta and transfer to a large bowl; stir in spinach and set aside.
3. Melt butter in now-empty pot over low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Increase heat to medium and slowly whisk in 1/4 cup milk, stirring until mixture becomes a smooth paste; whisk in remaining milk.
4. Whisk in Parmesan cheese and cheese powder and continue to cook, stirring frequently, until mixture is the consistency of heavy cream, about 5 minutes.
5. Heat broiler. Remove pot from heat and whisk in cheddar cheese until melted. Add pasta-spinach mixture and squash and use a spoon to fold gently into cheese sauce until combined. Season with salt and pepper to taste and transfer to a lightly greased 9x13" baking dish (or individual 6-oz. ramekins). Sprinkle surface evenly with breadcrumbs and broil until golden brown and bubbling, 1 to 2 minutes.
Source: Hannaford fresh Magazine, September - October 2016