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Main Course Savory Side Dish  •  September 16, 2022

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese
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Butternut Squash Mac and Cheese

Serves 3-4*
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Course Main Course, Side Dish
Servings 3 people

Equipment

  • Blender
  • Small sauce pot
  • Large skillet
  • Baking dish

Ingredients
  

  • 2 cups diced butternut squash
  • 1 quart low sodium chicken stock vegetable stock or even water!
  • ½ tsp smoked paprika
  • ½ tsp dry mustard
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • ⅛ tsp freshly grated nutmeg
  • 2 Tbsp unsalted butter
  • ½ small onion minced
  • 3 garlic cloves minced
  • 2 cups elbow macaroni
  • 4 oz 1 cup shredded sharp cheddar, plus 1/4 cup more for topping
  • 4 oz 1 cup shredded gouda, plus 1/4 cup more for topping
  • Kosher salt and pepper
  • 2 Tbsp panko breadcrumbs
  • Olive oil for drizzling

Instructions
 

  • Place butternut squash and chicken stock into a small sauce pot. Bring to a simmer and cook until squash is very tender, about 10 minutes.
  • Remove butternut squash from stock. Set stock aside. Add squash to a blender.
  • Blend squash with a splash or two of the chicken stock along with the paprika, mustard, turmeric, cayenne, and nutmeg. Be sure to blend until very smooth! Set aside.
  • In a large skillet, heat butter over medium heat until melted. Add in onions and garlic and cook until softened.
  • Add in elbows and stir to coat.
  • Add in about 1/3 of the stock and cook over medium heat, stirring until most of the liquid is evaporated.
  • Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through. **
  • If the pasta is tender but there is no liquid left, just add a splash more. You need a bit of liquid in there for the cheese to melt nicely.
  • Reduce heat to low and stir in cheeses until fully melted. Stir in reserved butternut squash puree.
  • Season to taste with salt and pepper. ***
  • Pour into a small greased baking dish and top with the 1/4 cup extra cheddar and gouda cheeses. Sprinkle on panko. Drizzle all over with olive oil.
  • Turn on broiler to high. Place mac and cheese under the broiler and broil until golden, about 5 minutes. Keep an eye on it!
  • Enjoy!

Notes

*This can be doubled! Just need to use a larger pot.
**You may not use all the stock, thats ok!
***Can be enjoyed at this point! The broiling steps are optional 🙂
Keyword Pasta
Tried this recipe?Let us know how it was!

Tags

  • Baked Dishes
  • Pasta

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