stove top butternut squash mac and cheese
The weeknight mac and cheese you need to make this fall. Guaranteed. No money back, cos I suck.
Ingredients
- 2 cups butternut squash cubes
- 8-10 fresh sage leaves
- 4 tbsp butter
- 1 lb short cut pasta
- 1 tbsp dijon mustard
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper, or to taste
- 1 1/2 cups whole milk (or canned full fat coconut milk)
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the butternut squash with 1 tablespoon olive oil and a big pinch of salt and pepper. Spread in an even layer on the baking sheet. Roast for 25 minutes until softened.
- Cool the squash until able to handle. Transfer to a food processor and whiz until smooth, adding 1-2 tablespoons of water as needed to soften the texture.
- Melt 1 tablespoon of butter in a large Dutch oven over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes. Remove to a plate.
- Toss in a second tablespoon of butter. Stir the pasta into the butter, then pour in 4 cups of water. Bring to a boil and cook the pasta according to package directions. Do not drain the water.
- Stir in the dijon mustard, garlic, onion, cinnamon, and cayenne pepper, then add the remaining butter, butternut squash puree, milk, and cheeses. Toss until smooth and creamy. Taste and adjust salt and pepper as needed.
- Divide into bowls and top with the crispy sage, extra thyme, and fresh cracked black pepper.