Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
Special equipment needed:
- Large pot
- Colander
- Blender or food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
3. In the same pot, add the butternut squash and enough water to cover it. Bring to a boil and cook until the squash is tender, about 10-15 minutes.
4. Drain the squash and transfer it to a blender or food processor. Puree until smooth.
5. In the same pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Gradually whisk in the milk and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
7. Add the cheddar cheese, Parmesan cheese, nutmeg, salt, and pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
8. Add the butternut squash puree to the sauce and stir until combined.
9. Add the cooked macaroni to the sauce and stir until coated.
10. Transfer the mac and cheese to a 9x13 inch baking dish.
11. Bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni.
- Use any type of cheese instead of cheddar and Parmesan.
- Use any type of winter squash instead of butternut squash.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Add hot sauce or jalapeños for a spicy version.
Tips and tricks:
- Make sure to cook the butternut squash until it's tender, otherwise it will be difficult to puree.
- Use a high-quality cheese for the best flavor.
- If the sauce is too thick, add more milk until it reaches the desired consistency.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a fancy presentation.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted Brussels sprouts
- Roasted carrots
Troubleshooting advice:
- If the sauce is too thin, add more cheese or flour to thicken it.
- If the sauce is too thick, add more milk to thin it out.
Food safety advice:
- Make sure to cook the butternut squash and macaroni thoroughly.
- Store leftovers in the refrigerator and reheat until heated through.
Food history:
- Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson.
- Butternut squash is native to North America and was first cultivated by Native Americans.
Flavor profiles:
- Creamy, cheesy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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