Butternut Mac 'n Cheese (My Other Version)
- Reviews 1
Ready In: 50 mins
Serves: 6-8
Ingredients
- 16 ounces pasta (we like wagon wheel)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1 1⁄2 cups frozen butternut squash puree
- 1 cup chicken stock
- 1 1⁄2 cups milk
- 1⁄3 cup ricotta cheese (both are tasty here!) or 1⁄3 cup cream cheese (both are tasty here!)
- 8 ounces sharp cheddar cheese, shredded
- 1⁄2 cup parmesan cheese, grated
Directions
- cook pasta al dente, drain.
- melt butter, whisk in flour for 1 minute.
- add milk slowly, whisking constantly.
- add stock and spices.
- bring to a boil over medium heat, whisking until it starts to thicken.
- add squash puree
- stir in ricotta or cream cheese until smooth and melted.
- add cheddar cheese, turn off heat and stir until smooth.
- pour over pasta and pour it into a 13x9 or 3 qt casserole dish.
- sprinkle with parmesan cheese and bake at 350 for 30-40 minutes.
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