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Butternut Squash Mac and Cheese

Prep Time
5 min
Cook Time
15 min
Yields
5 servings

Up your mac and cheese game by adding butternut squash, onion and herbs for a boost of warm fall flavours.

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ingredients

1
lb(s) macaroni with lines, such as tubatini or mini penne rigate
Salt
1
tbsp extra-virgin olive oil, 1 turn of the pan
2
tbsp butter
½
onion
2
tbsp chopped fresh thyme leaves, plus a few sprigs for garnish
3
tbsp all-purpose flour
2
cups chicken stock
1
(10-oz) box frozen cooked butternut squash, defrosted
1
cup cream
2
cups (8 ounces) sharp Cheddar, grated
½
cup grated Parmigiano-Reggiano, a couple of handfuls
¼
tsp ground nutmeg, eyeball it
Black pepper
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directions

Step 1

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.

Step 2

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.

Step 3

Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

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