Butternut-Squash Mac and Cheese
Meredith Hayden
Ingredients
- For the mac and cheese:
1 pound pasta
1 whole butternut squash (Hayden's favorite is the honeynut variety)
1/2 yellow onion, halved
6 cloves of garlic, not peeled
1 cup chicken stock, plus more as needed
1 cup Parmesan cheese, grated
1/2 cup aged gouda, grated
1 tablespoon olive oil
2 tablespoons butter
pinch of cayenne
pinch of red pepper flakes
kosher salt
fresh cracked pepper
- For the crispy mushrooms:
4 ounces assorted mushrooms
1 tablespoon olive oil
1 tablespoon butter
fresh thyme
salt and pepper
Directions
- Chop off the stem end of the butternut squash and then slice in half longways. Scoop out the seeds. Transfer to a sheet tray along with onions and garlic. Coat in olive oil and season with salt and pepper. Roast for 45 minutes or until the squash is tender.
- Allow the vegetables to cool. Peel the skins off the garlic cloves and butternut squash. Transfer squash, garlic, and onions to a blender with the chicken stock. Blend until smooth, adding extra chicken stock or water as needed. Taste and season with salt.
- Boil pasta in heavily salted water 2 minutes shy of package directions. Reserve 1 cup of cooking liquid and strain. Transfer the cooked pasta back to the pot.
- Set the pot over medium-low heat and fold in the puréed butternut squash. Add the butter, the cheese, a few splashes of pasta water and stir until the cheese has melted, 1–2 minutes, adding additional pasta water as needed. Taste and season with cayenne, black pepper, and additional salt.
- Heat a pan over medium-high heat. Add olive oil and butter. Once butter is melted, add the mushrooms. Cook until crispy, tossing occasionally, about 7–10 minutes. Add fresh thyme and salt and cook for 1 minute more.
- To serve, top with red pepper flakes, crispy mushrooms and additional cheese.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour, 9 minutes, 59 seconds