Sneaky Squash Mac And Cheese Recipes

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Bring a large pot of generously-salted water to a boil.
• Meanwhile, heat the butter in a separate large sauté pan until melted. Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a separate plate and set aside.
• Add the garlic and sauté for 1 minute, stirring occasionally. Then add in the butternut squash and vegetable stock and stir to combine. Continue cooking until the stock reaches a simmer. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork.
• Transfer the squash mixture to a blender. Add in the milk and give the mixture a quick stir. Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth.
• Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water for later. Then drain the pasta.
• While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat. Add in the shredded cheddar cheese, and stir until it has melted into the sauce.
• Taste and season the sauce with salt and pepper as needed. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.)
• Then once the pasta is drained, return it to the stockpot. Pour the butternut cheese sauce on top of the pasta, and toss to combine. If the sauce is too thick, add in some of the hot starchy pasta water to thin it out.
• Serve warm, garnished with the crispy sage leaves if desired.

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.

SNEAKY (HEALTHY) MAC AND CHEESE

Steps:

• •Put cauliflower florets in microwave safe dish and cook covered for 10 minutes, or until tender.
• •In a large pot, bring pasta water to a boil.
• •Add pasta, and cook until al dente, I recommend 2 minutes less than the package says.
• •Drain and add back to the pot, off the heat.
• •In another, small pot, boil milk and pasta water (scoop it out of the boiling pasta pot) with the butternut squash.
• •Add the butternut squash and milk mix into a blender with the cheeses.
• •Add the cauliflower.
• •Blend until smooth.
• •Taste, you will probably need to add a decent amount of salt.
• •Add the sauce to the pasta and place in a lightly greased 9x13 baking dish.
• •Taste and season with salt and pepper if needed (yes again - this is your last chance to get it perfect!).
• Melt butter and mix with bread crumbs.
• Sprinkle bread crumbs over mac n cheese.
• Cook at 400 degrees for 20 minutes, or until breadcrumbs are golden.
• Can be made ahead and refridgerated. Just cook 30 minutes.
• •Eat up! (And don't tell!).