Italian-Style Mac & Cheese with Roasted Butternut Squash

  • Yield : 24 Servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The roasted butternut squash in this comfort food classic adds a depth a flavor and bright pop of color.


Step 1

Combine squash and olive oil on half sheet pan. Bake in 425°F standard oven for 15-20 min. or until lightly browned and cooked through. Cool.

Step 2

Bring salted water to boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 2 min. less than directed on package. Drain.

Step 3

Meanwhile, heat butter in large stockpot or rondeau on medium heat until melted. Add onion; cook 4-5 min. or until softened, avoiding the development of any color. Whisk in flour; cook 2 min. whisking constantly, until light golden brown. Reduce heat to low.

Step 4

Slowly whisk in milk, 1 cup at a time. Whisk continuously until mixture is smooth and thickened.

Step 5

Stir in cheeses; slowly mix until melted and smooth. Season to taste with salt and pepper. Remove pot from heat.

Step 6

Stir in pasta; toss to coat. Fold in roasted squash before serving.


  • 1-1/2 lbs butternut squash, diced
  • 2 tablespoons extra virgin olive oil
  • 3 lbs Barilla Elbows
  • 15 tablespoons butter
  • 1 small onion, minced
  • 15 tablespoons flour
  • 15 cups whole milk, scalded
  • 4 ounces grated Parmigiano Reggiano cheese
  • 4 ounces shredded Asiago cheese
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  • Elbows
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Nutritional Info

This information is per serving.