Butternut Squash Mac & Cheese

12 mins
Serves 6
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Directions

  1. 1Roast butternut squash until tender, then blend into a puree using an immersion blender.
  2. 2Roast butternut squash until tender, then blend into a puree using an immersion blender.
  3. 3Roast butternut squash until tender, then blend into a puree using an immersion blender.
  4. 4Cook pasta according to package directions; do not rinse.
  5. 5Cook pasta according to package directions; do not rinse.
  6. 6Cook pasta according to package directions; do not rinse.
  7. 7In a saucepan, melt butter over medium heat.
  8. 8In a saucepan, melt butter over medium heat.
  9. 9In a saucepan, melt butter over medium heat.
  10. 10Whisk in flour until combined.
  11. 11Whisk in flour until combined.
  12. 12Whisk in flour until combined.
  13. 13Add milk and whisk until simmering.
  14. 14Add milk and whisk until simmering.
  15. 15Add milk and whisk until simmering.
  16. 16Stir in sage, thyme, garlic powder, salt, pepper, nutmeg, and chili flakes.
  17. 17Stir in sage, thyme, garlic powder, salt, pepper, nutmeg, and chili flakes.
  18. 18Stir in sage, thyme, garlic powder, salt, pepper, nutmeg, and chili flakes.
  19. 19Whisk in butternut squash puree, cheddar cheese, and Gouda cheese until melted and smooth.
  20. 20Whisk in butternut squash puree, cheddar cheese, and Gouda cheese until melted and smooth.
  21. 21Whisk in butternut squash puree, cheddar cheese, and Gouda cheese until melted and smooth.
  22. 22Remove from heat and stir in cooked pasta.
  23. 23Remove from heat and stir in cooked pasta.
  24. 24Remove from heat and stir in cooked pasta.
  25. 25Serve with grated Parmesan cheese.
  26. 26Serve with grated Parmesan cheese.
  27. 27Serve with grated Parmesan cheese.

Ingredients

  • 16 oz pasta
  • 16 oz pasta
  • 16 oz pasta
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 1.5 tbsp all purpose flour
  • 1.5 tbsp all purpose flour
  • 1.5 tbsp all purpose flour
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 tbsp fresh sage
  • 1 tbsp fresh sage
  • 1 tbsp fresh sage
  • 1 tbsp fresh thyme
  • 1 tbsp fresh thyme
  • 1 tbsp fresh thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.125 tsp chili flakes or cayenne pepper
  • 0.125 tsp chili flakes or cayenne pepper
  • 0.125 tsp chili flakes or cayenne pepper
  • 0.5 cup butternut squash purée
  • 0.5 cup butternut squash purée
  • 0.5 cup butternut squash purée
  • 2 cups shredded cheddar cheese
  • 2 cups shredded cheddar cheese
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Gouda cheese
  • 2 cups shredded Gouda cheese
  • 2 cups shredded Gouda cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp grated Parmesan cheese

Equipment

ovenbaking sheetimmersion blendersaucepanwhisk