A new perspective on mac & cheese.


15 minutes


1 hour, 15 minutes


Serves 4 


For The Pasta
  • 1 bag of Felicetti Organic Lumache (or Conchiglie)
  • 1 small butternut squash
  • 1/3 cup of baby portabella (buy them sliced)
  • 1 cup of cheddar
For The Sauce
  • 1/3 cup of flour
  • 2 cups of milk
  • 1/3 cup of butter
  • Salt and pepper


  1. Cut the butternut squash into wedges and bake for 1 hour at 200°C – 390°F. While the butternut squash is baking, you can prepare the sauce, just mix 1/3 cup of butter and 1/3 cup of flour and cook for 10/15 min over medium heat. Stir constantly. When you get to the end of the 10-15 minutes add 2 cups of hot milk and mix until you reach desired thickness. Once the butternut squash is finished baking, scoop out the pulp with a spoon and add to the sauce. Optional: season with salt and nutmeg if you like.
  2. In a separate pot, cook the pasta following the instructions on the bag. Season the pasta with the sauce. Add in raw mushrooms. Pour into oven bowls and sprinkle with cheese. Bake at 350°F for 15 minutes.

*add in sweet Italian sausage if you would like*