Butternut Squash Mac and Cheese
Butternut Squash Mac and Cheese

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Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, butternut squash mac and cheese. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

That butternut squash cheese sauce is endlessly rich and comforting. (And also a great way to use up some leftover butternut squash, be it raw, canned, or roasted!) If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to. This guilt-free mac and cheese gives you all the comfort of the classic dish, but with an extra heaping of nutrients. Made with whole-wheat noodles, three cheeses (Gruyere, cheddar and Parmesan), shallots, and lots of good-for-your-body butternut squash… it's cozy, creamy AND nourishing!

Butternut Squash Mac and Cheese is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Butternut Squash Mac and Cheese is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have butternut squash mac and cheese using 10 ingredients and 6 steps. Here is how you can achieve it.

Materials for making of Butternut Squash Mac and Cheese:
  1. Prepare 12 oz rigatoni (or favorite pasta)
  2. Make ready 1 1/2 lb butternut squash
  3. Take 2 3/4 cup milk
  4. Get 1/4 cup all-purpose flour
  5. Get 8 oz Gruyere cheese, shredded
  6. Prepare 8 slice bacon, crumbled
  7. Get 2 small sweet onions, cut into chunks
  8. Prepare 1 cup seasoned panko crumbs
  9. Get 2 tbsp butter, melted
  10. Make ready fresh flat-leaf parsley

This is a delicious fall inspired mac and cheese made with butternut squash, cashews, nutritional yeast. Adding butternut squash to your mac and cheese also gives it a gorgeous golden hue, makes for an extra-silky sauce, and adds a sweeter, earthier taste to the classic. The key to creamy, butternut squash mac and cheese is to cook the squash directly in the milk. Holy moly of mac and cheeses.

Step by step To Make Butternut Squash Mac and Cheese:
  1. Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
  2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
  3. Meanwhile, in another very large skillet cook chopped bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
  4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden. Mix together with cooked bacon and set aside about 1/4 cup.
  5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
  6. Mix panko with melted butter & 1/4 cup bacon/onion mixture. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. Bake until top is browned, about 10 to 12 minutes. Cool 5 minutes. Sprinkle with parsley if desired. Makes 6 to 8 servings.

This is seriously one to make throughout the entire year. You can swap out the butternut squash for sweet potato or pumpkin puree so you can have the trifecta of. Butternut Squash Tortellini with Brown Butter Sauce. Cooking notes for the butternut squash mac and cheese. Choosing the right gluten-free pasta : When I first created this recipe, I was on Pour mac and cheese into the prepared baking dish.

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