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Butternut Squash Mac and Cheese
Submitted by Meredith {In Sock Monkey Slippers} on July 5, 2010 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 cups Small Pasta (Shells, Elbow Or Piccolini)
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- ¾ cups Milk
- ½ cups Butternut Squash Puree
- 1-½ cup Monterey Jack Cheese
- 2 Tablespoons Cream Cheese
- ½ teaspoons Salt
- ⅛ teaspoons Pepper
- ⅛ teaspoons Paprika
Preparation Instructions
Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.
Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.
Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.
Add sauce to the pasta and stir!
Note: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.
