Creamy Macaroni & Cheese

Creamy Macaroni & Cheese
Print Recipe
Servings
6
Servings
6
Creamy Macaroni & Cheese
Print Recipe
Servings
6
Servings
6
Ingredients
  • 1 1/2 pounds butternut squash fresh or frozen (thawed if previously frozen)
  • 12 ounces whole wheat macaroni
  • 1/2 cup pasta water see directions below
  • 6 ounces Gruyere cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 3/4 cup 2% milk or whole is fine
  • 1/4 tsp black pepper
Servings:
Instructions
  1. If using fresh squash, preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper.
  2. Cut squash in half lengthwise and remove seeds. Lay face down on pan and roast until tender, about 35-45 minutes. Cool and remove squash from skin.
  3. In a large kettle, cook pasta according to package directions, until almost tender. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
  4. Using the same kettle, add squash and mash it, as needed. Add reserved pasta water, cheeses, milk and pepper and mix until smooth.
  5. Add cooked pasta to the pot with squash mixture and gently stir until evenly distributed.
  6. Warm mixture on stovetop over medium heat until heated through.
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