Protein+® Cellentani with Butternut Squash Mac & Cheese

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Pureed squash is mixed with milk, cheddar cheese, and gouda. Protein+® pasta is folded into the cheese mixture and topped with crispy thyme infused breadcrumbs. 

Ingredients 7 Servings

Ingredients for Butternut Squash Mac & Cheese:

Mac & Cheese

  • 1 box Barilla® Protein+® Cellentani pasta
  • 2 cups Butternut squash, diced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 clove garlic, chopped
  • 4 cups, 2% milk, room temperature
  • ½ pound cheddar cheese, shredded
  • ½ cup smoked gouda cheese, shredded
  • Salt and white pepper to taste


  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons panko breadcrumbs
  • 1 teaspoon fresh thyme
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  • In a small pot boil squash until fully cooked, let cool, then process in a blender with enough cooking liquid to make a puree.

  • 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 squash puree then remove from heat and add cheddar and gouda slowly to incorporate.

  • Meanwhile, in a bowl combine panko and thyme then place into a large skillet with olive oil, toast for 5 minutes or until slightly browned, set aside.

  • Cook pasta one minutes less than package directions, drain and toss with the sauce.

  • Top with toasted breadcrumbs.

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