1/1 Photo of Butternut Mac 'n' Cheese
veghead in ny's Note:
I tripled this recipe and made 5 quarts. You can change the squash to macaroni ratio to suit your taste (more squash makes it more like casserole, as listed it's pretty much a glorified mac n' cheese). This is the best mac n' cheese you'll ever have, thanks to A Veggie Venture's Thanksgiving Recipe tour. http://kitchen-parade-veggieventure.blogspot.com/
My Private Note
Units: US | Metric
- 1 (1 lb) butternut squash
- 1/2 lb elbow macaroni
- 2Preheat oven to 400°F.
- 3Cut squash in half, lengthwise and rub cut side with olive oil.
- 4Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
- 5Scoop out flesh while still warm and break apart with a spoon.
- 6Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
- 7NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy—I think this ratio is ideal because is comes out like mac n’ cheese but there is still a good amount of squash hiding in there --.
- 8Cook macaroni in salted water.
- 9Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
- 11In a saucepan, melt the butter on MEDIUM heat until shimmery.
- 12Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
- 13Stir in the flour and mix well.
- 14A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce).
- 15Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
- 16Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled).
- 18In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
- 19Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
- 20Transfer to a greased baking dish.
- 21If you like, sprinkle the top with pimento or paprika.
- 22If making ahead, let cool to room temperature, cover and refrigerate.
- 24Return dish to room temperature.
- 25Bake at 350°F for 30 minutes until hot and bubbly throughout.
- 26To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.
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Nutritional Facts for Butternut Mac 'n' Cheese
Serving Size: 1 (246 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 800.1
- Calories from Fat 393
- Total Fat 43.6 g
- Saturated Fat 27.2 g
- Cholesterol 132.8 mg
- Sodium 737.0 mg
- Total Carbohydrate 63.8 g
- Dietary Fiber 4.6 g
- Sugars 8.2 g
- Protein 39.2 g