Butternut Squash Mac and Cheese
Serves 1
Directions
- 1Cut the ends off the butternut squash.
- 2Cut the butternut squash in half.
- 3Scoop out the seeds from the butternut squash.
- 4Add oil, salt, pepper, paprika, chopped thyme, and sage to a small bowl.
- 5Brush the seasoning mixture evenly onto the butternut squash halves.
- 6Place the squash halves face down on a baking sheet.
- 7Bake in the oven at 400 degrees Fahrenheit until soft.
- 8Add 2 tablespoons of butter to a pan.
- 9Add 2 tablespoons of flour to the pan with the melted butter.
- 10Mix the butter and flour together and cook for a couple of minutes.
- 11Slowly add about 1 to 1 1/2 cups of milk to the mixture while stirring.
- 12Start boiling the pasta (about half a bag of cavatappi).
- 13Add salt, pepper, garlic powder, and paprika to the sauce.
- 14Add Dijon mustard to the sauce.
- 15Slowly add 4 ounces of Gouda and 4 ounces of cheddar cheese to the sauce while stirring.
- 16Scoop out the roasted butternut squash and add it to a blender.
- 17Add a splash of milk to the blender with the squash.
- 18Blend the squash and milk until smooth.
- 19Pour the blended squash into the cheese sauce and mix until combined.
- 20Add the cooked pasta directly to the sauce.
- 21Add some pasta water to the sauce if needed for consistency.
- 22Mix everything together until well combined.
- 23Serve the butternut squash mac and cheese.
Ingredients
- 1 butternut squash
- 1 tbs oil
- 1 tbs thyme
- 1 tbs sage
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 2 tbs butter
- 2 tbs flour
- 1 cup milk
- 8 oz pasta
- 4 oz cheddar cheese
- 4 oz Gouda cheese
- 1 tbs Dijon mustard
- 1 tsp garlic powder
Equipment
cutting boardknifesmall bowlbrushbaking sheetovenpanwooden spoonmeasuring cuppotblendertongsladleserving bowl
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