Butternut Squash Macaroni and Cheese
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 lb. dry elbow pasta
  • 4 tbsp. butter
  • ¼ cup flour
  • 3 cups milk
  • 1 tsp. salt + more to taste
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. nutmeg
  • ¼ tsp. thyme
  • Pinch of cayenne pepper (optional)
  • 2 cups pureed cooked butternut squash*
  • 2 cups shredded cheddar cheese
Instructions
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  2. In the same pot, melt butter. Once melted, whisk in flour. Add milk and bring to a simmer, whisking occasionally to ensure it doesn't stick.
  3. Add salt, pepper, nutmeg, thyme, and cayenne pepper if using.
  4. Whisk in butternut squash and cheddar cheese and cook over low heat until cheese is melted.
  5. Fold in noodles.
  6. Pasta can be served immediately, or transferred to a baking dish to refrigerate and bake to reheat.
  7. Enjoy!
Notes
* Here's how I cook and puree my squash! I halve it lengthwise, scoop out the seeds, and place it cut side down on a rimmed baking sheet lined with foil and sprayed with nonstick cooking spray. Then I roast at 400 degrees Fahrenheit until tender, starting to check it at the one hour mark. Once it's cooked, I let it cook and then puree it with my high-powered blender.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/butternut-squash-macaroni-and-cheese/