BUTTERNUT MAC-N-CHEESE
When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it's one of her most popular fall dishes. "We sell so much of that, and you don't have to feel as bad eating it,'' she said. "You might not want to eat it every single day, but you're still lowering the guilt factor.''
Provided by Tara Parker-Pope
Categories sauces and gravies, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
- Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
- To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 768 milligrams, Sugar 11 grams, TransFat 1 gram
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Harmson Little
[email protected]I'm not a big fan of butternut squash, but this recipe was delicious! The squash was roasted perfectly and the cheese sauce was creamy and flavorful.
Tatisha Duley
[email protected]This dish is a great way to use up leftover butternut squash. It's a delicious and easy way to get your daily dose of vegetables.
Asive Dyani Asive Asvyy
[email protected]I love that this recipe uses butternut squash instead of pasta. It's a healthier and more flavorful alternative.
Rebs Naki
[email protected]I've made this butternut mac n' cheese recipe several times now, and it's always a hit. It's the perfect comfort food for a cold winter night.
Priest Kip.
[email protected]This is the best mac n' cheese I've ever had! The butternut squash adds a delicious twist that makes it stand out from the rest.
Cristine Cabrera
[email protected]I'm not a huge fan of butternut squash, but I was pleasantly surprised by how much I enjoyed this dish. The sweetness of the squash really balances out the richness of the cheese sauce.
Abdulqadir Imran
[email protected]This recipe is a lifesaver for busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
Noyan Islam
[email protected]I love the unique flavor combination of butternut squash and cheese. It's a great way to change up the classic mac n' cheese recipe.
Ruel Gordon
[email protected]The butternut mac n' cheese was easy to make and turned out perfectly. The flavor was amazing and everyone loved it.
Ms Jamil ahmed
[email protected]This dish was a hit with my whole family! Even my picky kids loved it. I'll definitely be making it again soon.
Mfiah Baby
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The squash is roasted until caramelized, which gives it a rich, sweet flavor that pairs perfectly with the creamy cheese sauce.
Davino Og
[email protected]This butternut mac n' cheese is an absolute game-changer! The butternut squash adds a creamy, nutty flavor that takes this classic dish to the next level. It's the perfect comfort food for a cold night.