Butternut Mac and Cheese Recipe
City Market Prepared Foods: Put a local twist on the classic mac and cheese by adding butternut squash!
Yields: 4 servings
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
Amount |
Ingredient |
|---|---|
1 (about 2 lb) |
butternut squash, peeled and diced |
2 tbsp |
vegetable oil |
2 oz |
unsalted butter |
2 oz |
all-purpose flour |
1½ cups |
milk, warmed |
4 oz |
cheddar cheese, shredded (Shelburne Farms 2 or 3 year cheddar is recommended) |
8 oz |
elbow pasta, cooked according to package directions and drained |
To taste |
salt |
To taste |
black pepper |
Instructions
Pre-heat oven to 375°F. Toss butternut squash with oil and season with salt and pepper. Roast 30 minutes or until cooked & nicely browned (squash is done when piercing with a fork will meet no resistance). Remove from baking pan and reserve
For the roux:
Place butter in a saucepan over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low.. Cook 10 minutes, stirring.
For the sauce:
Add the warm milk to the roux, stirring vigorously. Continue cooking until sauce thickens. Continue stirring especially into the edges (this sauce scorches easily); the consistency should be like a soup. You can thin with more milk if it’s too thick. An electric hand blender can be helpful for this step. Strain sauce through a fine mesh strainer. Stir in cheddar and season to taste. Toss together cooked pasta, squash and sauce. Adjust seasoning as necessary. Place in a casserole dish and broil in the oven for a few minutes until the top is lightly browned.