BUTTERNUT MAC 'N' CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
- Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
- While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
- In the same skillet, 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, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
- Turn the heat to low and stir in the mashed butternut squash. When it is warm, 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 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.
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
BUTTERNUT SQUASH MAC AND CHEESE
I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.
Provided by bwayfreak3
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place butternut squash, cut-side down, on a baking sheet.
- Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
- Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
- Bake in the preheated oven until bread crumbs are golden, about 10 minutes.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g
BUTTERNUT MAC AND CHEESE WITH BACON
Delicious creamy butternut squash macaroni and cheese with added bacon! I served it with garlic bread.
Provided by Kita
Categories Macaroni
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
- Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
- Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
- Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
- Serve topped with crumbled bacon.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 60.8 g, Cholesterol 39.9 mg, Fat 14.9 g, Fiber 5 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 562.2 mg, Sugar 5.1 g
SPIRALIZED BUTTERNUT MAC 'N' CHEESE
All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Use this recipe as a base and experiment with other veggie noodles
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.
- Gradually whisk in the milk until you have a smooth sauce. Simmer for 3-4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.
- Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.
- Scatter the breadcrumb mixture over the top of the butternut then bake for 20-25 mins until bubbling, crisp and golden.
Nutrition Facts : Calories 431 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
BUTTERNUT MAC 'N' CHEESE
I tripled this recipe and made 5 quarts. You can change the squash to macaroni ratio to suit your taste (more squash makes it more like casserole, as listed it's pretty much a glorified mac n' cheese). This is the best mac n' cheese you'll ever have, thanks to A Veggie Venture's Thanksgiving Recipe tour. http://kitchen-parade-veggieventure.blogspot.com/
Provided by veghead in ny
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Squash:.
- Preheat oven to 400°F.
- Cut squash in half, lengthwise and rub cut side with olive oil.
- Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
- Scoop out flesh while still warm and break apart with a spoon.
- Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
- NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy-I think this ratio is ideal because is comes out like mac n' cheese but there is still a good amount of squash hiding in there --.
- Cook macaroni in salted water.
- Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
- Sauce:.
- In a saucepan, melt the butter on MEDIUM heat until shimmery.
- Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
- Stir in the flour and mix well.
- A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce).
- Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
- Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled).
- COMBINE.
- In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
- Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
- Transfer to a greased baking dish.
- If you like, sprinkle the top with pimento or paprika.
- If making ahead, let cool to room temperature, cover and refrigerate.
- BAKE.
- Return dish to room temperature.
- Bake at 350°F for 30 minutes until hot and bubbly throughout.
- To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.
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