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Butternut Squash Mac and Cheese

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine American
Servings 5 people
Calories 3144.5 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Medium Heavy-Bottomed Pot For making the sauce
  • 1 Whisk For making the roux and smoothing the sauce
  • 1 Handheld Grater or Microplane For grating onion
  • 1 Colander For draining pasta

Ingredients
  

Main

  • 1 pound macaroni with lines such as tubatini or mini penne rigate
  • Salt
  • 1 tablespoon extra-virgin olive oil 1 turn of the pan
  • 2 tablespoons butter
  • 1/2 medium onion
  • 2 tablespoons chopped fresh thyme leaves plus a few sprigs for garnish
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 10 ounce box frozen cooked butter nut squash, defrosted
  • 1 cup cream or half-and-half
  • 2 cups 8 ounces sharp Cheddar, grated
  • 1/2 cup grated Parmigiano-Reggiano a couple of handfuls
  • 1/4 teaspoon ground nutmeg eyeball it
  • Black pepper

Instructions
 

  • 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.
  • While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
  • Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

Notes

Ensure your onion is grated very finely to help it dissolve smoothly into the sauce base. When making the roux, cook the flour for at least 1-2 minutes to eliminate the raw flour taste. Add the stock gradually, whisking continuously to prevent lumps. Remove the pot from direct heat or lower the heat significantly before stirring in the cheeses in a figure-eight motion; this helps prevent the cheese from seizing or becoming grainy. Taste and adjust seasoning with salt, nutmeg, and pepper at the end.