Recipes | Butternut Squash Macaroni and Cheese
Butternut Squash Macaroni and Cheese
Who doesn’t love mac and cheese? Add more nutrition by adding some beautiful gourd to create a tasty, fall flavoured butternut squash macaroni and cheese that will be a hit for everyone at the table. Make a double batch and freeze half for a dinner to heat up on those nights you don’t feel like cooking.
Ingredients
Servings
- 1/2 Lb. Macaroni
- 4 Cups Ontario Butternut Squash, Peeled and Chopped
- 3 Tbsp. Butter
- 1 Onion, Finely Chopped
- 2 Cloves Garlic
- 1 Tbsp. Fresh Thyme, Chopped
- 3 Tbsp. All-Purpose Flour
- 2 1/2 Cups Milk
- 1 Tbsp. Dijon Mustard
- 1 Tsp. Salt
- 1/4 Tsp. Freshly Ground Black Pepper
- Pinch Ground Nutmeg
- 3 Cups Aged Cheddar Cheese, Divided
- 1/4 Cup Breadcrumbs
- 2 Tbsp. Grated Parmesan Cheese
- 1 Tbsp. Melted Butter
- 1 Tbsp. Fresh Chives, Chopped
Instructions
Step 1
Preheat the oven to 400°F (200°C). Grease 9 x 13 inch (3.5 L) baking dish.Step 2
Cook macaroni and butternut squash in salted boiling water for 8 minutes or until tender. Drain and set aside.Step 3
Melt butter in a large saucepan or Dutch oven set over medium heat. Add onions and garlic; cook for 5 minutes or until soft and lightly golden. Stir in thyme, cook for 1 minute.Step 4
Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes. Slowly whisk in milk until smooth, stirring constantly, bring to a boil. Reduce heat and cook, stirring frequently, for 5 to 8 minutes or until sauce thickens slightly. Stir in mustard, salt, pepper and nutmeg. Remove from heat.Step 5
Stir in 2 cups (500 mL) cheddar cheese. Stir in reserved pasta and butternut squash. Transfer to prepared baking dish and sprinkle with remaining cheese.Step 6
Stir breadcrumbs with Parmesan cheese and melted butter; sprinkle evenly over cheese. Bake for 20 minutes or until golden and bubbly. Cool slightly and garnish with chives.
