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Butternut Squash Macaroni and Cheese
Serves 6 |
A yummy twist on the classic dish.
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Ingredients:
| 1 lb macaroni |
| 1 tablespoon extra-virgin olive oil |
| 2 tablespoons butter |
| 1/2 onion, grated |
| 2 tablespoons chopped fresh thyme |
| 3 tablespoons flour |
| 2 cups chicken stock |
| 1 butternut squash, grated |
| 1 cup cream |
| 2 cups grated sharp Cheddar |
| 1/2 cup grated Parmigiano-Reggiano |
| 1/4 teaspoon ground nutmeg |
| Salt, to taste |
| Ground black pepper, to taste |
Directions:
- Bring a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente.
- While pasta cooks, heat a pot to medium heat. Add the extra-virgin olive oil and butter. Once the butter melts into the oil, add the thyme and grated onion to the pot. Cook for 2 minutes, then add flour and cook for an additional 2 minutes.
- Whisk in chicken stock and butternut squash, stir together until smooth. Stir in cream and bring to a bubble. Stir in cheeses and season with nutmeg, salt and pepper.
- Drain water from cooked pasta. Pour pasta into the sauce and stir together.
| Main Ingredient: | Squash, Pasta |
| Cooking Method: | Boil, Stovetop |
| Course: | Lunch |
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