Butternut Squash Mac & Cheese Recipe

Butternut Squash Mac & Cheese Recipe
Recipe Date:
December 9, 2022
Serving Size:
6
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 Whole Butternut Squash
  • 1 tbsp Extra Virgin Olive Oil
  • 4 tbsps Butter
  • 2 Sprigs Rosemary
  • 2 tbsps Garlic, minced
  • Kosher salt
  • 2 cups Shell Pasta
  • 2 1/2 cups H2O
  • 2 cups Heavy Cream
  • 1/2 tsp each ground mustard, nutmeg, white pepper, cayenne
  • 3 cups Sharp Cheddar
  • 2 cups Gruyère
  • 1 cup Parmesan
Directions

1. Preheat oven to 375. Cut squash in half and drizzle with olive oil. Roast squash cut side down until soft, 20-30 minutes. Set aside to cool.


2. Add butter, rosemary, and garlic. Allow butter to brown, then add the pasta, water, and 1.5 cups heavy cream. Salt to taste.


3. Bring to a boil, then lower to a simmer until pasta is cooked Al dente, about 8 minutes.


4. While cooking pasta, purée the flesh of the squash with ½ cup of heavy cream. Then
add to the pasta.


5. Add spices & taste for salt levels. When pasta is cooked, add the cheese a handful at a time and stir to incorporate before each addition.


6. Remove the rosemary sprig before serving, taste again, and adjust the seasoning if needed.


7. Serve and enjoy!