Butternut Squash Mac&Cheese
photo by Chef LLC
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
7
ingredients
- 1 lb macaroni, with lines mini penne rigate
- 1⁄2 kosher salt
- 4 tablespoons butter
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 3 tablespoons all-purpose flour
- 1 (10 ounce) box cooked organic frozen butternut squash, defrosted
- 2 cups Cracker Barrel sharp cheddar cheese, grated
- 1⁄4 teaspoon ground nutmeg, eyeball it
- 1⁄4 black pepper
- 1 lb colby-monterey jack cheese
- 2 cups whole milk
- 1⁄4 tablespoon parsley
directions
- Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
- In other pot melt Butter,Once melted add Butternut Squash and Black pepper. Cook Squash once done add milk and Mash Squash until you get a Soup like Base -- them Add 1 cup of Cheese to mixture -- pour over Pasta,add remaining lb of cheddar & 1 lb of Colby&Monterey cheese and Parsley along with the other 2 tablespoons of butter .
- Place in Baking dish and baked 20 or til cheese melts.
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