Friday, November 11, 2016

Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese


1 lb. short pasta (Macarone, Ziti, Penne...etc.  I used Rotini)
2 C butternut squashed, cubed and steamed or roasted
4 T butter
3 T flour
2 C whole milk (approximate)
2 C shredded sharp cheddar cheese
1 C grated Parmesan cheese
4 oz. goat cheese
1 C fresh bread crumbs
1 clove garlic, minced

Preheat oven to 375.  Get a large pot of boiling water on to boil.  Cook for 2 minutes less than package directions, reserving a cup of cooking liquid before draining.  Set aside.  While that happens, get going on the sauce.  In a large, wide, ovenproof skillet (I used a cast iron enamel braiser but really anything goes as long as it's big enough and oven proof) melt butter.  Add the flour and whisk into a paste.  Add your milk and keep whisking over medium heat until the sauce thickens.  Season generously with S&P.  Add in 1C of the cheddar and the rest of the cheese.  Stir until melted and combined.  Add in the pasta and your squash (I cheated here...used the steam in bag from Target but I've also roasted fresh in a hot oven with S&P, which is obvi. better).  If it looks thick, add in some reserved water until it's a bit soupy.  Combine your bread crumbs, 1 T melted butter, garlic and reserved cup of cheddar and sprinkle over the top.  Bake until browned and bubbly, about half an hour.  

*If you don't have any breadcrumbs, like I didn't when I made this, just whizz up some bread with the garlic and butter.  

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