Squasharoni and Cheese
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A hybrid of Recipe #135350 and Recipe #395105 that I made up. My version is far easier, and is no-bake to really enjoy the rich flavor and creaminess of the sauce. I bet pumpkin puree would be good in this too, by itself or to do half and half. Butternut squash is the best but I used winter squash puree from the freezer section cuz I'm lazy. :)
- Ready In:
- 35mins
- Serves:
- Units:
ingredients
- 16 ounces elbow macaroni
- 12 ounces squash puree (From the freezer section! But feel free to use your own fresh squash)
- 4 tablespoons salted butter (if using unsalted add a few shakes of table salt)
- 1⁄4 cup all-purpose flour
- 1 teaspoon dry mustard
- 1 teaspoon white pepper
- 1⁄2 teaspoon nutmeg
- 1 cup milk (I use 2%)
- 1 cup cream
- 1 cup sharp cheddar cheese, shredded
directions
- Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
- Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
- In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
- To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
- Incorporate with the flour and dry mustard.
- Add the milk and cream, and stir together. Raise the heat a little.
- Add the 1/2 cup of squash puree and fully blend it inches.
- Blend in the white pepper and nutmeg.
- Add the shredded cheese gradually, stirring every time, until fully melted inches.
- Keep stirring on medium-low heat until thickened.
- Pour over the macaroni and squash in the mixing bowl and mix together.
- Serve with a fresh parsley spring and enjoy the awesome nutty flavor.
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RECIPE MADE WITH LOVE BY
@the80srule
Contributor
@the80srule
Contributor
"A hybrid of Recipe #135350 and Recipe #395105 that I made up. My version is far easier, and is no-bake to really enjoy the rich flavor and creaminess of the sauce. I bet pumpkin puree would be good in this too, by itself or to do half and half. Butternut squash is the best but I used winter squash puree from the freezer section cuz I'm lazy. :)"
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A hybrid of Recipe #135350 and Recipe #395105 that I made up. My version is far easier, and is no-bake to really enjoy the rich flavor and creaminess of the sauce. I bet pumpkin puree would be good in this too, by itself or to do half and half. Butternut squash is the best but I used winter squash puree from the freezer section cuz I'm lazy. :)
