Butternut Squash Mac & Cheese

Serves 4-6
Upgrade your mac & cheese with sweet butternut squash and salty bacon.


  • 2 tablespoons cornstarch
  • 1 ½ cups whole milk
  • 1 ½ cups frozen butternut squash cubes or cubed and roasted butternut squash
  • 4 ounces Original or Organic Roth Van Gogh® Gouda, shredded
  • 4 ounces Roth Havarti, shredded
  • 4 ounces bacon, cooked and crumbled
  • 4 cups of macaroni or penne pasta, cooked (approx. 8 ounces dry)
  • 1 teaspoon smoked paprika
  • ¼ cup panko breadcrumbs


  1. Preheat oven to 425° F.
  2. Combine the cornstarch and cold milk together; whisk until fully incorporated. Note: Do not mix cornstarch into heated liquids, this will produce lumps.
  3. In a sauté pan over medium heat, slowly stir the milk mixture with the butternut squash until the sauce begins to thicken.
  4. Slowly add the grated Van Gogh® Gouda and Havarti cheeses until fully incorporated. Season sauce with salt and pepper to taste.
  5. Mix in the bacon and cooked pasta.
  6. Place mixture in a 9×9 baking dish (a 2 ½ quart casserole or gratin dish will also work). At this point, you can cover and refrigerate for 1-2 days or freeze for later use.
  7. Sprinkle paprika and breadcrumbs on top and bake for 15 minutes or until golden and bubbly. You may brown top under broiler for approx. 2 minutes.