Chickpea Rotini Creamy Butternut Squash Mac & Cheese

Smoked Gouda cheese, sharp cheddar and butternut squash puree take traditional baked mac and cheese to a whole new level.

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Ingredients 4 Servings


  • 1 box Barilla® Chickpea Rotini pasta 
  • 3 cups butternut squash, diced into small pieces (½ for puree, ½ for roasting)
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 clove garlic, chopped
  • 2 tablespoons flour
  • 2 cups 2% milk, warm
  • ½ pound cheddar cheese, shredded
  • ¼ cup smoked Gouda cheese, shredded
  • Fresh parsley or chives, chopped [optional]
  • Salt and white pepper to taste

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  • In a small pot boil 1/2 of the butternut squash until fully cooked, let cool, then process in a blender with enough cooking liquid to make a puree.

  • Pre-heated oven to 425°F, roast the remaining half of the butternut squash with olive oil, salt, and pepper until golden brown and fully cooked.

  • Meanwhile, in a small saucepan sauté garlic in butter until slightly yellow in color. Add flour and make a roux, cook for about 3 minutes on medium heat. Add warm milk and bring to a simmer, let simmer for 5 minutes. Season with salt and pepper.

  • Add butternut squash puree to the roux then remove from heat and add cheddar and Gouda slowly to incorporate. 

  • Cook pasta 1 minute less than package directions, drain and toss with the sauce.

  • Top with roasted butternut squash and parsley or chives [optional].

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