Butternut Squash Mac 'N Cheese
A great take on an original home-cooked meal. This Fall-inspired Butternut Squash Mac 'N Cheese will not disappoint. Although the recipe calls for frozen butternut squash, fresh is my go-to choice. Be sure to precook the squash till it's soft enough to add to the recipe. This is a borrowed recipe and a favorite of my home. Enjoy the sweet richness of this recipe.
Ingredients
- 4 c. 20 ounces frozen butternut squash cubes
- 4 tbsp. butter
- 1 tsp. kosher salt (divided)
- 1/2 tsp. freshly ground black pepper (divided)
- 1/4 c. all-purpose flour
- 2 c. whole milk
- 1/2 tsp. garlic powder
- Pinch cayenne pepper
- 1 tsp. chopped fresh thyme
- 4 oz. shredded cheddar
- 4 oz. goat cheese
- 1 lb. large shells or other short pasta
Instructions
- Bring a large pot of salted water to boil over high heat.
- In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.
- Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens, and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.
- Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot.
- Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).
- Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you've reached your desired consistency.
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