Butternut Squash Macaroni and Cheese
The famous mac and cheese is reinvented in this orange dish that puts the spotlight on butternut squash and carrot, bringing a melty sweetness to the dish. Made with a blend of spices, béchamel and cheddar cheese, the sauce is super creamy and deliciously rich. Sprinkle with some pumpkin seeds and chives for a Tuesday […]
Ingredients
- 1 lb (450 g) macaroni or other short pasta
- 2 1/2 cups (400 g) butternut squash, peeled, seeded and grated (about 1 small squash)
- 1 carrot, peeled and grated
- 3 tbsp butter
- 1/4 cup (40 g) unbleached all-purpose flour
- 3 1/2 cups (875 ml) milk
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1 pinch cayenne pepper (optional)
- 2 cups (200 g) sharp orange cheddar cheese, grated
- 2 tbsp pumpkin seeds, chopped
- Chives, finely chopped, to taste
Instructions
- In 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.
- Meanwhile, in another pot over medium-high heat, cook the squash and carrot in the butter for 5 minutes. Season with salt.
- Add 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.
- Add 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.
- Serve the pasta in shallow bowls. Sprinkle with the pumpkin seeds and chives. Serve immediately.
The famous mac and cheese is reinvented in this orange dish that puts the spotlight on butternut squash and carrot, bringing a melty sweetness to the dish. Made with a blend of spices, béchamel and cheddar cheese, the sauce is super creamy and deliciously rich. Sprinkle with some pumpkin seeds and chives for a Tuesday night dinner that’ll look like a weekend meal.