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Dinnertime Recipes

Butternut Squash Mac ‘n’ Cheese


Instead of a thick and heavy sauce, this lightened-up casserole features a simple sauce of milk and shredded Cheddar cheese – and it’s loaded with butternut squash.

What You Need

  • 4 pkg (2.32 oz each) Pasta Roni® Parmesan & Romano Corkscrew
  • 4 cups cubed cooked butternut squash
  • 1 cup milk
  • 1 tbsp Dijon mustard
  • 1/4 tsp each salt and pepper
  • 1 cup shredded aged Cheddar cheese
  • 1/2 cup crushed Rold Gold® Tiny Twists Cheddar Flavored
  • 2 tbsp melted butter
  • 4 tsp finely chopped fresh chives


  1. Preheat oven to 400˚F. Cook pasta according to package directions; drain and toss with squash, milk, mustard, salt and pepper. Stir in cheese.
  2. Transfer to greased 8-inch baking dish. Toss together crushed pretzels, butter and chives; sprinkle over pasta. Bake for 20 to 25 minutes or until golden brown and bubbling.

Alternatively, sprinkle with chopped fresh basil or parsley instead of chives. Use mild or medium Cheddar cheese if desired.

Cooking time (duration)

Prep: 10 min. Total: 40 min.

Number of servings (yield)

6 servings




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