Mac N Cheese With Zucchini And Squash Recipes

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
• Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
• Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.

BUTTERNUT SQUASH MAC AND CHEESE

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.

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
• Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
• Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
• Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

MAC-N-CHEESE WITH ZUCCHINI AND SQUASH

Steps:

• Cook the macaroni per directions until tender.
• Saute the zucchini, squash, onion, and pepper in the oil until tender.
• in a sauce pan on medium heat add the milk and margarine and heat until margarine is melted.
• Cube the Velveeta and add to sauce pan. Stir with wisk until you have cheese sauce.
• Add the macaroni and the sauteed vegetables to your baking dish.
• Mix in the cheese sauce.
• Mix the bread crumbs and the parm and then top the dish with it.
• Bake at 350 for 30 to 45 minutes.

SQUASH BAKED MACARONI

Steps:

• Preheat oven to 350 degrees with oven racks placed in the upper and lower third of the oven. Butter a 14-by-10-by-3-inch baking dish with 1 tablespoon room-temperature butter; set aside. Divide squashes between two rimmed baking sheets; drizzle with oil. Toss squashes until evenly coated. Rub the cut sides and the cavities of the squashes with the remaining tablespoon room-temperature butter, and season with salt and pepper. Place cut sides down, and bake until squashes are very soft, about 45 minutes. Remove from oven and set aside to cool. Do not turn off oven.
• When the squashes are cool enough to handle, use a large spoon to scoop flesh into the bowl of a food processor; discard skins. Add cream and milk; puree until smooth. Add nutmeg, and season with salt and pepper. Process until well combined. Transfer mixture to a large bowl; set aside.
• Bring a large covered pot of water to a boil; add salt. Add pasta, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain and add to bowl with squash mixture along with parmesan cheese and the mascarpone cheese. Stir until well combined. Transfer mixture to prepared baking dish. Using a tablespoon, dollop ricotta cheese on top of the pasta mixture. Place the breadcrumbs, amaretto crumbs, and browned butter into a small bowl; stir to combine. Sprinkle mixture evenly over the surface of the pasta mixture. Bake until golden brown and heated through, about 30 minutes.