Butternut Squash Mac and Cheese

Believe it or not – I have never cooked with a butternut squash until this recipe – but that is going to come to an end.  It was so easy to prepare.  I had a feeling that I would like this recipe, but I was blown away.  It was so flavorful and easy to make.  The sweetness of the squash pairs really well with the creaminess of the cheddar cheese.  I also used skim milk – so I may dare say that this is a ‘healthy’ recipe.  I will definitely be making this again soon – and I can judge that by the fact that I could not wait to eat the leftovers for lunch the next day. YUM!

The finished product – my new fall favorite! 

Ingredients

• 1 small butternut squash
• 12 ounces medium sized (elbow, shells, etc.) pasta
• kosher salt
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• ½ tsp. powdered mustard
• 2 cups milk
• 4 ounces (1 cup) Monterey Jack cheese, shredded
• 4 ounces (1 cup) sharp cheddar cheese, shredded

Directions
1. Adjust on oven rack to the middle position and heat the oven to 425 degrees.
2. Cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet.
3. Bake squash for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance.  Scoop 2 cups of flesh from the squash and mash it with a fork or puree it in a blender or food processor. [Any additional squash can be pureed and frozen]
4. Bring a large pot of water to a boil over high heat. Once it boils, add about a large pinch of salt and the pasta. Cook the pasta until it’s al dente according to package directions. Drain and return the pasta to the pot.
5. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add in the flour and mustard. Whisk constantly for 1 minute, then gradually whisk in the milk.
6. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream.
7. Add the cheeses, ½ teaspoon salt, squash, stirring until the cheese melts.
8. Pour the sauce over the drained pasta and stir thoroughly. Serve immediately.

Source: The Way the Cookie Crumbles
Printer-friendly version