Butternut Squash Mac and Cheese
Serves: 8
  • 1 (16 ounces) box Cavatappi Pasta
  • 8 ounces Mac and Cheese Blend Shredded Cheese (or Triple Cheese Blend)
  • 10 ounces Frozen Winter Squash puree (defrosted)
  • ⅔ cup Sour Cream
  • 1 tsp Salt
  • ½ cup Heavy Cream
  • 2 eggs
  1. Preheat oven to 350.
  2. Prepare pasta according to package directions. Once pasta is cooked, in a large bowl combine pasta, shredded cheese, squash, sour cream, salt, heavy cream and eggs.
  3. Add mixture to a greased 9X13 pan. Follow directions for Mini Cheeseburgers (below) and use a small scoop to make rows on top of the mac and cheese for about 24 mini cheeseburgers.
  4. Spray a piece of tin foil with nonstick spray and seal with spray-side down. Bake in the oven for 30 minutes covered and 25 minutes uncovered.
Recipe by Dining with Alice at http://diningwithalice.com/twin-cities-live/butternut-squash-mac-and-cheese/