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Butternut Squash Mac ‘n’ Cheese

Crushed cheddar-flavored pretzels lend a crunchy holiday twist to a mac ‘n’ cheese enhanced by a bounty of butternut squash.


  • pkg (2.32 oz each) Pasta Roni® Parmesan & Romano Corkscrew

  • cups cubed cooked butternut squash

  • cup milk

  • tbsp Dijon mustard

  • tsp each salt and pepper

  • cup shredded aged Cheddar cheese

  • cup crushed Rold Gold® Tiny Twists Cheddar Flavored

  • tbsp melted butter

  • tsp finely chopped fresh chives


  1. Preheat oven to 400˚F. Cook pasta according to package directions; drain and toss with squash, milk, mustard, salt and pepper. Stir in cheese.

  2. Transfer to greased 8-inch baking dish. Toss together crushed pretzels, butter and chives; sprinkle over pasta. Bake for 20 to 25 minutes or until golden brown and bubbling.

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