Butternut Squash Mac and Cheese
A recipe for Butternut Squash Mac and Cheese. Caramelized onions are blended with butternut squash and cheese to make a smooth and creamy sauce.
Servings 4 Servings
Ingredients
- 2 tablespoons (30 grams) unsalted butter
- 1 medium onion peeled and thinly sliced
- 2 garlic cloves peeled and minced
- 22 ounces (625 grams) butternut squash cut into 1 inch (2.5 centimeter) cubes
- 4 cups (1 liter) vegetable broth
- 1 pound (450 grams) dried elbow macaroni or other medium pasta shape
- 3/4 cup (177 milliliters) milk
- 3 ounces (85 grams) Cheddar cheese shredded
- 1 ounce (28 grams) Parmesan cheese grated, plus more for garnish
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley for garnish
Instructions
- In a medium pot, melt the butter over medium low heat.
- Once melted, add the sliced onion and cook, stirring occasionally, until deeply golden, about 20 minutes.
- Once golden, add the garlic and cook just until fragrant, 30 seconds to 1 minute. Transfer the onions and garlic to a blender.
- Pour the vegetable broth into the pot and add the cubed butternut squash.
- Cook over medium heat until the squash is completely tender, 10-15 minutes.
- Transfer 1/2 cup (120 milliliters) of the vegetable broth to the blender.
- Drain the squash and add to the blender.
- While the squash is cooking, bring another large pot of salted water to a boil. Add the pasta and cook until just tender, al dente. Drain and set aside.
- Add the milk to the blender with the squash and process until the mixture becomes a smooth, thick sauce.
- Pour the sauce back into the medium pot and stir in the shredded Cheddar and Parmesan cheese until melted.
- Stir in the Dijon mustard, salt, paprika, and black pepper. Adjust flavors to taste.
- Fold the sauce into the drained pasta and serve immediately with parsley and more Parmesan for garnish.