Butternut Squash Macaroni and Cheese Recipe


1 medium butternut squash, peeled and diced

1 package (16 oz. or 12 oz.) pasta of choice

1/2 piece of Moody Blue cheese (grated/crumbled)

1/2 piece of The Stag cheese (grated/shredded)

1 head Lacinato kale (finely “Chiffonade”)

2 leeks

1 cup milk

2 Tbsp butter

2 Tbsp flour or potato flour

Salt, pepper, olive oil

1 package fresh sage

1 package bacon, crisp (optional)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Boil water and cook pasta.
  3. Roast squash with chopped sage, salt, pepper, extra virgin olive oil, and leeks until fork tender.
  4. In sauce plan over medium/medium-low heat, melt butter. Add flour and whisk until bubbly and browning (you made a roux, yeah!). Add milk to the pan, continuing to whisk. It should start to thicken. Add shredded cheeses, always whisking. *If it gets too thick, just add more milk.*
  5. Add kale and squash mixture to the pasta, and pour sauce over (it will wilt the kale).
  6. Add crispy bacon at the end, if desired.

This recipe is from the kitchen of Beth Donohoe, Harvest Market’s Cheesemonger.

Photo from: www.ohsheglows.com.