Mac and Cheese with Winter Squash
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5 from 2 votes

Winter Squash Mac and Cheese

Sharp cheddar and pureed winter squash create a thick and creamy sauce for this easy stove top mac and cheese. Kid-friendly, adult approved!
Course Entree, Pasta, Side Dish
Cuisine American
Keyword mac and cheese, stovetop, winter squash
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 343kcal
Author Liz Della Croce


  • 1 pound whole wheat shells
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups low fat milk
  • 2 cups chicken broth low sodium
  • 1 tablespoon dry mustard
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces cooked winter squash puree thawed if frozen
  • 1 3/4 cups shredded sharp cheddar cheese low fat


  • Cook pasta in salty water according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.
  • In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes whisking frequently.
  • Pour in milk, broth, dry mustard, smoked paprika, salt and pepper. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken.
  • Stir in winter squash and shredded cheese. Mix until melted, about 2-3 minutes. Check for seasoning and adjust accordingly.
  • Add reserved shells to the pot and stir until noodles are evenly coated.
  • Serve immediately.


Calories: 343kcal | Carbohydrates: 51.3g | Protein: 17.5g | Fat: 10.7g | Saturated Fat: 4.8g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 352mg | Fiber: 6.8g | Sugar: 2g