Baked Butternut Macaroni & Cheese with Barilla Whole Grain Elbow Pasta

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

By: Stanford University, Residential & Dining Enterprises
Elaine Magee, MPH, RD
Chef Joe Guinto



    Step 1

    Cook the Barilla® pasta for 2 minutes less than the time indicated on the package. Drain pasta and
    drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool
    in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic
    container; refrigerate and use within several hours.

    Step 2

    Coat one sheet pan with canola cooking spray. Add the squash cubes, garlic, and sweet onion to sheet pan and drizzle with the olive oil. Toss with a spatula or gloved hands to coat squash evenly with oil. Season with freshly ground black pepper to taste (light salt to taste is optional). Bake in a 425°F oven for 20 minutes, turning pan after 10 minutes, or until the squash is cooked throughout and browned in spots.

    Step 3

    Assembling Dish

    Step 4

    Reduce the oven to 350°F. In a food processor or mixer, working in batches if necessary, combine the roasted squash and the milk and process until smooth. Add nutmeg to taste and pulse or beat briefly with a mixer to blend well. Pour the puree into a bowl large enough to stir in the pasta and Parmesan with a large spoon.

    Step 5

    Coat one 2-inch hotel pan generously with canola cooking spray. Spread the pasta mixture into the prepared pan and dot with the ricotta or burrata cheese.

    Step 6

    Make the Topping:

    Step 7

    Add the butter to a saucepan and cook over medium heat, stirring constantly, until golden brown (it will smell like caramel). Add the bread crumbs and cookie crumbs and stir to combine. Sprinkle the mixture evenly over pasta mixture and bake for 30 minutes or until the pasta is heated through.

    Step 8

    Plate individual servings, topping the hot pasta with chopped heirloom tomatoes and fresh arugula.

    Recipe Type:
    Chef Recommended Cuts
    Related Recipes:
    • Braised Short Rib Penne

    • Rigatoni Sausage Caponata

    • Baked Orzotto with Cavallo Nero and Spring Peas

    • Campanelle al Salmone

    • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 1
    Servings Per Container

    Amount Per Serving
    Calories 428
    Calories from Fat 81
    % Daily Value*
    Total Fat 9g
    Saturated Fat 4g
    Trans Fat g
    Cholesterol 17mg
    Sodium 266mg
    Total Carbohydrate 74g
    Dietary Fiber 8g
    Sugars g
    Protein 18g

    Vitamin A 63%
    Vitamin C 17%
    Calcium 24%
    Iron %
    Allergy Information:
    *Percent Daily Values are based on a 2,000 calorie diet.
    Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.