Butternut Mac & Cheese
- 12 ounces, weight Macaroni
- 1/2 whole Butternut Squash
- Olive Oil, For Drizzling
- 2 whole Yellow Onions, Sliced
- 8 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Whole Milk
- Salt And Pepper
- 2 cups Grated Sharp Cheddar
- 1/2 cups Seasoned Breadcrumbs
- Cook the macaroni until al dente.
- Drain, rinse with cold water to stop the cooking process, and set aside.
- Preheat the oven to 400 degrees.
- Carefully cut a whole butternut squash in half lengthwise.
- Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up.
- Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesnt get burned (it should have some brown areas.)
- Store the other half of the squash in the fridge for another use.
- When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher.
- Sprinkle it with salt and pepper and set it aside.
- While youre roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat.
- Stir occasionally, cooking the onions until theyre deep golden brown.
- Remove them to a plate and set them aside.
- To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat.
- Sprinkle over the flour and whisk it to make a thin paste.
- Cook it for 2 minutes, then whisk in the milk.
- Cook it, whisking gently, for a couple of minutes or until slightly thick.
- Taste and adjust seasonings.
- Youll probably want to add more salt!
- Turn the heat to low and stir in the mashed butternut squash.
- When it is warmed, stir in the cheese.
- If the sauce is overly thick when the cheese is melted, add a splash of milk.
- Keep stirring until the sauce is nice and hot, then stir in the macaroni.
- Taste and add more salt if needed.
- Melt the remaining butter and combine it with the breadcrumbs.
- Sprinkle the breadcrumbs over the macaroni and bake it (I do it straight in the skillet!)
- at 400 degrees for about 15 minutes, or until the crumbs are golden and the edges bubbly.
- Serve immediately!
macaroni, butternut squash, olive oil, yellow onions, butter, flour, milk, salt, cheddar, breadcrumbs
Taken from tastykitchen.com/recipes/main-courses/butternut-mac-cheese/ (may not work)