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10/24/2022 – Autumn Comfort Food part three – “Butternut Squash Mac and Cheese” By Kaylee McGrath

All I can say about this Autumn comfort food is…if you love Mac and Cheese and Butternut Squash, try this delicious meal. This recipe is also kid friendly. Good for dinner, parties, or make extra and freeze for another time.

Yields 6 – 8 servings

Ingredients

1/2 medium butternut squash, seeded

Olive oil, for drizzling

Kosher salt and black pepper, to taste

12 oz. elbow macaroni (about 3 cups)

2 onions, thinly sliced

1 stick salted butter

2 tbsp. all-purpose flour

2 c. whole milk, plus more as needed

2 c. grated sharp cheddar cheese (about 8 ounces)

1/2 c. seasoned breadcrumbs

Directions

1. Preheat the oven to 400 ̊

2. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet

3. Roast until tender and browned in spots, 50 to 70 minutes, watching it to make sure the surface doesn’t get burned

4. Scrape out the flesh and mash it with a potato masher

5. Sprinkle with salt and pepper and set aside

6. Leave the oven on

7. Meanwhile, bring a large pot of salted water to a boil

8. Add the pasta and cook as the package directs for al dente

9. Drain, rinse under cold water and set aside

10. Combine the onions and 2 tablespoons butter in a large cast-iron skillet over low to medium-low heat

11. Cook, stirring occasionally, until the onions are a deep golden brown, about 20 minutes

12. Remove to a plate

13. Add 4 tablespoons butter to the same skillet and melt over medium-low heat

14. Sprinkle in the flour and whisk to make a thin paste

15. Cook for 2 minutes, then whisk in the milk

16. Cook, whisking gently, until slightly thickened, about 2 minutes

17. Taste and adjust the seasonings

18. Add more salt, if needed

19. Turn the heat to low and stir in the mashed butternut squash

20. When it is warmed through, stir in the cheese

21. If the sauce is too thick when the cheese is melted, add a splash of milk

22. Keep stirring until the sauce is nice and hot

23. Stir in the onions and then the macaroni

24. Taste and add more salt if needed

25. Melt the remaining 2 tablespoons butter in the microwave

26. Add the breadcrumbs and toss to coat

27. Sprinkle the breadcrumbs over the macaroni and bake it straight in the skillet until the crumbs are golden and the edges are bubbly, about 15 minutes.


Suggestion for dessert: Marble Poundcake or Plain Butter Poundcake with a glass of cold milk


Source of Information: Various Google Searches


Until Next Week, Stay Safe and Well!


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