3 Cheese Butternut Squash Mac & Cheese. I decided to make a lighter Butternut Squash Mac 'n Cheeze. But of course, I wasn't so sure if it would work. 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.
If you don't tell them, I'm sure no one will ever guess that this thing is not only loaded with butternut squash but that it also contains a very. Here is a creamy, cheesy butternut squash mac and cheese recipe that I guarantee is just tasty as the original. You'll be an instant hero at meal time! You can cook 3 Cheese Butternut Squash Mac & Cheese using 18 ingredients and 7 steps. Here is how you cook it.
Ingredients of 3 Cheese Butternut Squash Mac & Cheese
- It's 1 of medium butternut squash, peeled and cubed (about 3 cups).
- Prepare 2 tsp of olive oil.
- It's 2 1/2 cup of dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta").
- It's of For the Sauce.
- It's 2 tbsp of butter.
- Prepare 1/4 cup of all purpose flour.
- It's 2 1/2 cup of milk.
- You need 1 tbsp of dijon mustard.
- It's 1/2 tsp of salt.
- Prepare 1/2 tsp of white pepper.
- It's 1/4 tsp of cayenne pepper (optional for a kick!).
- It's 1 1/2 tsp of garlic powder.
- It's 1/4 tsp of freshly grated nutmeg (or ground nutmeg is fine).
- Prepare 1 tbsp of fresh thyme leaves(or dried is fine).
- You need 1 cup of Monterey Jack cheese, grated.
- It's 1 cup of Smoked Gouda, grated.
- Prepare 1/2 cup of Gruyere cheese, grated.
- You need 1/2 cup of panko breadcrumbs.
Remove the seeds from the inside and then place the butternut squash on a baking sheet. Spray it with coconut or olive oil and sprinkle with sea salt. This recipe for butternut squash macaroni and cheese is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. I created this dish after my father had triple bypass surgery.
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..
He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for. The key to creamy, butternut squash mac and cheese is to cook the squash directly in the milk. Cooking cubed squash in whole milk makes the cheese sauce prettier, eliminates extra dishes, and adds sweetness that perfectly balances the tang of both the cheddar and Parmesan cheeses added. This decadent, gooey mac and cheese is packed with flavor.
0 Response to "Recipe: Perfect 3 Cheese Butternut Squash Mac & Cheese"
Post a Comment