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Level
very easy
Prep Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

1 lb
macaroni or other short pasta
450 g
2 1/2 cups
butternut squash, peeled, seeded and grated (about 1 small squash)
400 g
1
carrot, peeled and grated
3 tbsp
butter
1/4 cup
unbleached all-purpose flour
40 g
3 1/2 cups
milk
875 mL
1 tsp
sweet paprika
1/2 tsp
garlic powder
1/4 tsp
ground nutmeg
1 pinch
cayenne pepper (optional)
2 cups
sharp orange cheddar cheese, grated
200 g
2 tbsp
pumpkin seeds, chopped
Chives, finely chopped, to taste

Directions

Step 1

In a large pot of salted boiling water, cook the macaroni until very tender (see note). Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta.

Step 2

Meanwhile, in another pot over medium-high heat, cook the squash and carrot in the butter for 5 minutes. Season with salt.

Step 3

Add the flour to the vegetables and cook for 1 minute while stirring. Pour in the milk while stirring. Bring to a boil, stirring constantly. Add the spices and simmer for 5 minutes or until the vegetables are tender. Season generously with pepper. Remove from the heat.

Step 4

Add the cheese to the pot of sauce and mix until completely melted. Adjust the seasoning. Add the pasta and stir to coat well in the sauce. Reheat over low heat as needed, without letting the sauce boil. Add the reserved pasta cooking water to thin out the sauce as needed.

Step 5

Serve the pasta in shallow bowls. Sprinkle with the pumpkin seeds and chives. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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