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Extra gooey mac & cheese

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Ingredients

  • 1 cup cubed fresh or frozen butternut squash
  • 3 cup dried fusilli pasta
  • 1/4 cup light butter with canola oil (land o
  • 3 cup tbs. all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tbs. low-fat milk
  • 1 1/2 cup fontina cheese, shredded
  • 1/2 cup whole wheat panko bread crumbs

Preparation

Baking Directions:

Make the stovetop mac & cheese recipe as directed, but swap cheddar cheese for fontina.

Boil 1 cup cubed fresh or frozen butternut squash until tender, about 20 minutes.

Drain and mash with fork.

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