Butternut Squash Mac and Cheese

I bought a giant butternut squash last week. I peeled it and roasted it. Set it aside for another batch of Butternut Squash soup.
And while searching for dinner ideas i stumbled upon a recipe for Butternut Squash mac and Cheese.

Ingredients (Adapted from Rachael Ray):

2 Tbsp Butter

1/2 medium onion, finely chopped

3 Tbsp Flour

1 cup of Veggie Stock

1.5 cups of milk of milk

dash of nutmeg

salt and pepper to taste

2 cups of shredded extra sharp Cheddar Cheese

2 cups of cubed Butternut Squash

1 lb of penne rigate or pasta with ridges

Since i already roasted the butternut squash I thought this was a great option and I have never had this combination together.

I started with a medium sauce pot, melted the butter and sauteed the onions until they were transparent over medium heat; about 5 minutes. I slowly added in the flour with a whisk and stirred till it was a thick paste. Once the flour was well incorporated into the butter and onions i slowly poured in the veggie stock; whisking it while i was pouring it. I stirred occasionally for about 5 minutes letting the mixture thicken. Turned the heat to low. Then I slowly, whisked in the milk, nutmeg, and salt. The mixture should be thick enough to coat the back of a spoon. (if its too thick, you can always add a little more stock). Add the cheese slowly, stirring it in a figure 8 motion.

Now you can add your butternut squash to the bechamel sauce… oh yea… that process up there is a bechamel sauce. 🙂

While the bechamel was being made i was also simultaneously making a pot of penne rigate. The insructions on the box said 11 minutes would yield al dente pasta. Its important to know that everyones stove is different and heating temperatures range. I make a note to start checking the pasta after 7 minutes. Glad i did, the pasta was perfectly al dente after 8 minutes of cooking. I strained the pasta combined the bechamel sauce with penne and squash.

The mixture together was smellign wonderful! the sharpness of the cheese, the creaminess of the sauce, and the sweetness of the squash were the PERFECT combination.

I served myself a bowl, called my friend Courtney and invited her to dinner. It was awesome!

This was sinful and comforting to come home to on a cold day. I would serve it up with some protein though… because one cannot live on pasta alone (okay, maybe I can… but life is about balance people) Maybe a grilled chicken breast?

YUM! Make this! its AWESOME!

P.S. not to put her on blast or anything but MAMA FOOD SNOB claims to LOATHE anything with a bechamel sauce and when i brought her a giant tub of this pasta, her and my father went to town…. and left not a drop on the plate.