Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese
Cuisine: American
Ingredients: 2 cups diced butternut squash; 1 quart low sodium chicken stock (vegetable stock or even water!); 1/2 tsp smoked paprika; 1/2 tsp dry mustard; 1/4 tsp turmeric; 1/4 tsp cayenne; 1/8 tsp freshly grated nutmeg; 2 Tbsp unsalted butter; 1/2 small onion (minced); 3 garlic cloves (minced); 2 cups elbow macaroni; 4 oz shredded sharp cheddar, plus 1/4 cup more for topping; 4 oz shredded gouda, plus 1/4 cup more for topping; Kosher salt and pepper; 2 Tbsp panko breadcrumbs; Olive oil (for drizzling)

13 steps

Serves 3-4*

Updated at: Sat, 23 Nov 2024 07:31:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories669.9 kcal (33%)

Total Fat36.5 g (52%)

Carbs56.5 g (22%)

Sugars6 g (7%)

Protein29 g (58%)

Sodium1043.6 mg (52%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 cupsdiced butternut squash

1 quartlow sodium chicken stock

vegetable stock or even water

½ tspsmoked paprika

½ tspdry mustard

¼ tspturmeric

¼ tspcayenne

⅛ tspnutmeg

freshly grated

2 Tbspunsalted butter

0.5onion

small, minced

3garlic cloves

minced

2 cupselbow macaroni

4 ozshredded sharp cheddar

plus 1/4 cup more for topping

4 ozgouda

shredded, plus 1/4 cup more for topping

kosher salt

pepper

2 Tbsppanko breadcrumbs

olive oil

for drizzling

Instructions

Step 1

Place butternut squash and chicken stock into a small sauce pot. Bring to a simmer and cook until squash is very tender, about 10 minutes.

Step 2

Remove butternut squash from stock. Set stock aside. Add squash to a blender.

Step 3

Blend squash with a splash or two of the chicken stock along with the paprika, mustard, turmeric, cayenne, and nutmeg. Be sure to blend until very smooth! Set aside.

Step 4

In a large skillet, heat butter over medium heat until melted. Add in onions and garlic and cook until softened.

Step 5

Add in elbows and stir to coat.

Step 6

Add in about 1/3 of the stock and cook over medium heat, stirring until most of the liquid is evaporated.

Step 7

Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through. **

Step 8

If the pasta is tender but there is no liquid left, just add a splash more. You need a bit of liquid in there for the cheese to melt nicely.

Step 9

Reduce heat to low and stir in cheeses until fully melted. Stir in reserved butternut squash puree.

Step 10

Season to taste with salt and pepper. ***

Step 11

Pour into a small greased baking dish and top with the 1/4 cup extra cheddar and gouda cheeses. Sprinkle on panko. Drizzle all over with olive oil.

Step 12

Turn on broiler to high. Place mac and cheese under the broiler and broil until golden, about 5 minutes. Keep an eye on it!

Step 13

Enjoy!