Butternut Squash Macaroni and Cheese
Prep Time
Cooking Mode
1 lb macaroni or other short pasta
2 ½ cups butternut squash, peeled, seeded and grated (about 1 small squash)
1 carrot, peeled and grated
3 tbsp butter
¼ cup unbleached all-purpose flour
3 ½ cups milk
1 tsp sweet paprika
½ tsp garlic powder
¼ tsp ground nutmeg
1 pinch cayenne pepper (optional)
2 cups sharp orange cheddar cheese, grated
2 tbsp pumpkin seeds, chopped
Chives, finely chopped, to taste
1 lb macaroni or other short pasta
2 ½ cups butternut squash, peeled, seeded and grated (about 1 small squash)
1 carrot, peeled and grated
3 tbsp butter
¼ cup unbleached all-purpose flour
3 ½ cups milk
1 tsp sweet paprika
½ tsp garlic powder
¼ tsp ground nutmeg
1 pinch cayenne pepper (optional)
2 cups sharp orange cheddar cheese, grated
2 tbsp pumpkin seeds, chopped
Chives, finely chopped, to taste
Directions
1In a large pot of salted boiling water, cook the macaroni until very tender (see note). Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta.
2Meanwhile, in another pot over medium-high heat, cook the squash and carrot in the butter for 5 minutes. Season with salt.
3Add the flour to the vegetables and cook for 1 minute while stirring. Pour in the milk while stirring. Bring to a boil, stirring constantly. Add the spices and simmer for 5 minutes or until the vegetables are tender. Season generously with pepper. Remove from the heat.
4Add the cheese to the pot of sauce and mix until completely melted. Adjust the seasoning. Add the pasta and stir to coat well in the sauce. Reheat over low heat as needed, without letting the sauce boil. Add the reserved pasta cooking water to thin out the sauce as needed.
5Serve the pasta in shallow bowls. Sprinkle with the pumpkin seeds and chives. Serve immediately.
Disclaimer
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Personal Note
Personal Note
