3 Cheese Butternut Squash Mac & Cheese. This recipe for butternut squash macaroni and cheese is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Reviews for: Photos of Butternut Squash Mac and Cheese. 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.
I figured there was a good chance I'd be eating bad mac 'n cheese for a week straight while Eric ate cereal for dinner. But before we dig right in, I want you to know about the first time I had Butternut Squash Mac & Cheese. It was a chilly fall day and I wanted to. You can cook 3 Cheese Butternut Squash Mac & Cheese using 18 ingredients and 7 steps. Here is how you achieve that.
Ingredients of 3 Cheese Butternut Squash Mac & Cheese
- Prepare 1 of medium butternut squash, peeled and cubed (about 3 cups).
- You need 2 tsp of olive oil.
- You need 2 1/2 cup of dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta").
- You need of For the Sauce.
- It’s 2 tbsp of butter.
- You need 1/4 cup of all purpose flour.
- It’s 2 1/2 cup of milk.
- It’s 1 tbsp of dijon mustard.
- It’s 1/2 tsp of salt.
- You need 1/2 tsp of white pepper.
- You need 1/4 tsp of cayenne pepper (optional for a kick!).
- You need 1 1/2 tsp of garlic powder.
- It’s 1/4 tsp of freshly grated nutmeg (or ground nutmeg is fine).
- You need 1 tbsp of fresh thyme leaves(or dried is fine).
- Prepare 1 cup of Monterey Jack cheese, grated.
- Prepare 1 cup of Smoked Gouda, grated.
- Prepare 1/2 cup of Gruyere cheese, grated.
- You need 1/2 cup of panko breadcrumbs.
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! 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.
3 Cheese Butternut Squash Mac & Cheese step by step
- Preheat oven to 400 °..
- Toss squash with olive oil and transfer to a baking sheet. Bake for about 30 minutes, turning halfway through until squash is tender..
- Cook pasta according to the package instructions. Usually about 5-7 minutes until al dente depending on the pasta you choose. Drain pasta and set aside..
- In a large pot over medium high heat, melt butter. Whisk in the flour. Your flour mixture at this point will be thick, lumpy and dry..
- Slowly whisk in the milk a little at a time. Add the dijon mustard and spices. Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens..
- Add in cheeses, squash and pasta. Stir just enough to coat and cheese is slightly melted..
- Pour your mac & cheese into an oven proof baking dish. Top with panko breadcrumbs and bake for 20 minutes. If you want, you can just put the mac & cheese under the broiler too for about 2-3 minutes to toast the panko breadcrumbs on top and be done with it. I like to bake mine a little longer until all the cheeses are very melty through the whole dish..
Top with remaining mozzarella and white cheddar cheese. Bake this skillet mac and cheese just enough so that the breadcrumbs are golden and the edges are nice and crispy. Turn the heat to low and stir in the mashed butternut squash. When it is warmed through, stir in the cheese. If the sauce is too thick when the cheese is melted, add a splash of milk.
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