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mac and cheese in a ramikin

DIY Butternut Squash Mac and Cheese

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  • Author: Jennifer McDaniel
  • Yield: 10 cups 1x


  • 1 butternut squash, peeled, chopped
  • ½ yellow onion, sliced
  • 1 T. olive oil
  • Salt and pepper to taste
  • ½ c. of vegetable broth
  • 1 t. garlic powder
  • 1 pinch of nutmeg
  • 1 lb. of macaroni
  • 2 T. butter, unsalted
  • ¼ c. all-purpose flour
  • 2 c. skim milk
  • 1 c. shredded Trader Joe’s Quattro Formaggio cheese
  • ½ c. shredded Monterey Jack cheese


  1. Preheat the oven to 400 degrees.
  2. Start by peeling and cutting the squash into cubes. Slice the onion. Layer on a parchment-lined baking sheet. Drizzle olive oil and salt and pepper. Roast the squash and onions in the oven for 30-40 minutes.
  3. Remove the butternut squash from the oven and transfer to a blender with vegetable broth. Season with garlic powder and nutmeg.
  4. Start boiling water and cook the macaroni until it is al dente. Drain.
  5. Start by melting the butter in a pot and add flour. Mix it together with a whisk until it forms a paste.
  6. Add in skim milk and continue to whisk until the sauce begins to thicken. Remove from heat.
  7. Stir in butternut squash puree and ½ cup of Quatro Frommagio and ½ cup of Monterey Jack cheese. Stir in the macaroni noodles.
  8. Transfer to an oven-safe dish and top with the other ½ cup of Quattro Frommagio cheese. Turn the oven on to broil and bake in the oven for 3-5 minutes until it begins to golden.


  • Serving Size: 1 cup
  • Calories: 317
  • Sugar: 5.5 g
  • Sodium: 347.2 mg
  • Fat: 8.7 g
  • Carbohydrates: 46.7 g
  • Fiber: 2.8 g
  • Protein: 13.3 g
  • Cholesterol: 18.7 mg