Butternut Squash Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*4 cups butternut squash, peeled and cubed into 1 to 1 1/2-inch cubes*1 1/2 cups milk (I used skim)*1 1/4 cups chicken or vegetable broth (use vegetable for vegetarian-friendly recipe)*3 cloves garlic, minced or pressed*1 teaspoon coarse salt*1 teaspoon pepper*1 (16-ounce) box elbow macaroni*1 cup freshly grated Parmesan cheese*1 cup Bleu cheese**Panko bread crumbs, for garnishing
1.) Peel and cube butternut squash and set aside. In a non-stick, medium-sized saucepan, bring the milk, broth, and garlic to a simmer. Add squash and season with salt and pepper. Cover with a lid and simmer until squash is tender (about 20 to 25 minutes).
2.) Meanwhile, preheat oven to 350F and prepare elbow macaroni according to package instructions. Remember to keep the two rules of pasta in mind: 1.) the water should taste like "sea water" (so the pasta has flavor) and 2.) the pasta should be cooked al dente (firm, but still tender). Strain and reserve for cheese sauce (do not rinse in cold water).
3.) When squash is tender, remove from heat and transfer to a food processor (or blender). Pulse until pureed (about 30 seconds, or until mixture is smooth and well-blended—be careful! Your mixture will be hot!), and pour puree into a bowl. Mix in Parmesan and Bleu cheese and fold in macaroni. Pour macaroni and cheese into a greased baking dish (about 9 x 13 inches will do), garnish with Panko bread crumbs, and bake until golden and bubbly on top (about 20 minutes). Remove from oven and rest for several minutes before serving.
Makes 8 servings.
Serving Size: 8 servings (about 1 1/2 cups each)
2.) Meanwhile, preheat oven to 350F and prepare elbow macaroni according to package instructions. Remember to keep the two rules of pasta in mind: 1.) the water should taste like "sea water" (so the pasta has flavor) and 2.) the pasta should be cooked al dente (firm, but still tender). Strain and reserve for cheese sauce (do not rinse in cold water).
3.) When squash is tender, remove from heat and transfer to a food processor (or blender). Pulse until pureed (about 30 seconds, or until mixture is smooth and well-blended—be careful! Your mixture will be hot!), and pour puree into a bowl. Mix in Parmesan and Bleu cheese and fold in macaroni. Pour macaroni and cheese into a greased baking dish (about 9 x 13 inches will do), garnish with Panko bread crumbs, and bake until golden and bubbly on top (about 20 minutes). Remove from oven and rest for several minutes before serving.
Makes 8 servings.
Serving Size: 8 servings (about 1 1/2 cups each)
Nutritional Info Amount Per Serving
- Calories: 375.1
- Total Fat: 9.8 g
- Cholesterol: 24.1 mg
- Sodium: 638.7 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 5.0 g
- Protein: 18.3 g
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