Creamy Butternut Squash Mac and Cheese
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Butternut Squash
- 3 Cups Macaroni Pasta, cooked al dente
- 1 Onion, Sliced
- 1 Butter Stick, salted, divided
- 2 Cups Cream, more as needed
- 2 Cups Sharp Cheddar Cheese, grated
- ½ Cup Breadcrumbs, seasoned
- 2 Tbsp. All Purpose flour
- Salt and Pepper to Taste
Directions
- In a large pot, boil butternut squash, until soft and tender. Strain and remove from heat, let cool.
- Mash butternut squash with a potato masher. Season with salt and pepper.
- In a skillet on medium-low heat, add 2 Tbsp butter, add onions sauté until golden brown, stirring occasionally. Remove from skillet.
- In same skillet on medium-low heat, add 4 tbsp. Butter, sprinkle flour and whisk for 2 minutes to make a thin paste, then add cream, whisk until thickened for 2 minutes.
- Place on low heat, add mashed butternut squash, when heated add cheddar cheese. If sauce is thick add a splash of cream. Constantly stirring until sauce is hot. Add in Onions and, test and season with salt.
- Add 2 Tbsp. Melted Butter and breadcrumbs in a bowl, mix well.
- In an oven dish, add butternut cream sauce, cooked pasta, and remaining butternut squash cream sauce, mix until combined.
- Sprinkle breadcrumb mixture on Butternut Squash pasta, place in oven at 375 degrees for 15 minutes, until golden brown. Remove from heat and ready to serve.
What You Need
