Butternut Squash Mac ‘n Cheese

Get ready to fall in love with our seasonal mac ‘n cheese recipe! Creamy and oh-so-delicious, this dish combines the comforting goodness of classic mac 'n cheese with the subtle sweetness of butternut squash. It is the ultimate comfort food and a great way to hide veggies for picky eaters! If you roast the squash in advance, dinner is on the table in less than 30 minutes. We served it two ways -- plain and kicked up with sauteed mushrooms and Italian sausage!

Yield: 8 servings

Ingredients

3 cups Butternut Squash (1 medium squash, about 1.5 lb.)
4 tbsp Butter
1 tsp salt
½ tsp black pepper
2 tbsp flour
2 cups Farmer Cow Whole milk
½ tsp Garlic Powder
1 tsp Thyme (optional)
¼ tsp nutmeg (optional)
8 ounces shredded cheddar cheese (or mix it up with 4 ounces of cheddar and 4 ounces of another cheese, such as pepperjack or goat cheese)
1 lb large shells or other short pasta

Directions

Preheat the oven to 425 degrees. Carefully cut the butternut squash in half lengthwise, scoop out the seeds, and rub olive oil on the cut sides. Place each half cut-side down on a parchment-lined rimmed baking sheet and bake until the squash flesh is easily pierced through with a fork, about 45 to 60 minutes.
Once the cooked squash is cool enough to handle, peel off the skin and discard it. Use a potato masher to smash the squash until smooth. Measure out 3 cups and set aside.
Bring a large pot of lighted salted water to a boil. Cook pasta 3 minutes short of package directions and drain, reserving ¼ cup of pasta water. Return pasta to the pot.
In a large skillet over medium high heat, combine the squash, butter, salt and pepper. Stir until the butter is melted. Add flour and stir to incorporate. Cook stirring constantly until squash mixture thickens and flour has had a chance integrate, about 2 to 3 minutes.
Gradually add milk, stirring constantly. Add garlic powder and optional nutmeg and thyme and bring to a gentle simmer.
Add cheese and stir until melted. Remove from heat and let cool slightly.
Transfer the squash cheese mixture to a blender and puree until smooth or use an immersion blender.
Place the pot with cooked pasta on medium-low and stir in the cheese sauce until coated. Remove from heat and let cool for 5 minutes. If the sauce looks looks thin, don’t worry as it will thicken a bit as it begins to cool. If the sauce is too thick, add splashes of the reserved pasta water to loosen it to your desired consistency.
Serve as a main or a side and enjoy!

Date Posted: October 7, 2024