If you make any of my recipes, you need to make this one. Really. It’s so good. I could make it every single week. Even my husband said this is the only way he wants me to make mac and cheese now. The addition of pureed butternut squash not only gives this dish a nutritional boost, it adds just a hint of sweetness and even more creaminess. And the smoked paprika pares perfectly with the squash and rich cheese flavors. My stomach is growling from writing this. Time for leftovers!
Butternut Squash Mac and Cheese
2016-01-26 08:33:52
Serves 6
Ingredients
- 10 oz. pasta (I liked whole wheat medium shells)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups grated cheese (I used blend of sharp cheddar, Gruyere, and Parmesan) + 1/2 cup for on top
- 1 cup puréed butternut squash*
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees.
- Bring a medium pot of salted water to a boil. Add the pasta and cook according to box direction. Drain and set aside.
- Heat a large saucepan over medium heat. Add the butter. When melted, whisk in the flour and cook for a minute until golden. Add the milk, whisking constantly until thickened, about 5 minutes. Stir in the butternut squash. Remove from heat and stir in the cheese. Add in the paprika, cayenne pepper, and salt and pepper. Stir in the cooked pasta until evenly coated with sauce.
- Pour into a greased 11/2 quart baking dish. Top with remaining 1/2 cup of cheese.
- Cover and bake for 30 minutes, uncovering for the last 10 minutes.
Notes
- *I always have butternut squash puree in my freezer. (It's great for cookies, cakes, pumpkin whoopie pies, etc.) To make, cut the ends off a butternut squash. Carefully cut in half lengthwise, and scrape out the seeds. Place cut-side up on a baking sheet. Sprinkle with water, and then cover with foil. Roast at 375 degrees for about an hour, until soft. Let cool and then scrape squash from the peel into a food processor and process until smooth. Freeze in half cups and 1 cup amounts in sealable bags or freezer-safe containers.
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