Harvest Mac ‘N Cheese

September 19th, 2012

It’s feeling like fall outside and that’s put me in the mood for fall cooking.  In recent years, I’ve fallen madly in love with winter squash (particularly butternut squash and pumpkin) and endeavor to cook with it as much as possible between September and December.  This afternoon, I kicked off Squash Fest 2012 by dicing and roasting a massive butternut beauty and then making Harvest Mac ‘N Cheese and Rustic Squash Sausage Soup (recipe forthcoming).

This mac ‘n cheese is wonderful.  I adapted it from a recipe I picked up at a farmer’s market a few years ago.  I hate making cheese sauces because they take forever but if you’re patient and let it come together at its own pace, the results are divine.  The medley of fall flavors in the squash and herbs brings a great depth to a kid-approved staple!

Harvest Mac ‘N Cheese

This kid-approved casserole combines some of the best flavors of fall.


  • 1lb elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 3 1/2 cups sharp cheddar cheese (shredded and divided)
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarse black pepper
  • 3-4 cups butternut squash (peeled, chopped, and roasted)
  • 2 cups cooked chicken (chopped or shredded)


Step 1
Cook pasta 2 minutes less than package directions call for.

This recipe is shared on Life As Mom as part of the Fall Favorites Ultimate Recipe Swap.

2 responses to “Harvest Mac ‘N Cheese”

  1. April says:

    I don’t understand, why do you stop in December? Winter squash stays good forever (or until you eat it all). Maybe that’s why you stop in December?

  2. […] I launched Squash Fest 2012 this week, my squash-roasting bonanza was sparked by a need to make Harvest Mac ‘N Cheese for a dinner gathering.  But I bought a huge squash and had a bunch of extra roasted squash chunks […]

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