Not your regular Mac n Cheese! With chunks of roasted butternut squash and bursting with three cheese flavor! Also a fabulous vegetarian dinner!
INGREDIENTS
1 medium Butternut Squash, peeled, seeded and chopped
1 tbsp Olive oil
Sprinkle of Salt & Pepper
3 cup Macaroni
1/4 cup Butter
3-4 cloves Garlic, pressed
2 tsp Thyme
1 Bay Leaf
Salt & Pepper
1/4 cup Flour, heaping
3 1/2 cups Milk
1 cup Aged White Cheddar, grated
1 cup Aged Triple Cheddar Mix (pre grated made by Armstrong)
1 cup Asiago Cheese, grated
1 tbsp Parsley
1/4 cup Panko or Bread Crumbs (optional)
INSRUCTIONS
Preheat oven to 375 F, take prepared butternut squash and place in a small bowl, drizzle with olive oil and a sprinkling of salt & pepper, toss to combine. Then place on a parchment covered baking sheet and roast for 15-20 minute or until squash is tender.
Meanwhile fill a large pot with 3/4's full of cold water with a sprinkle of salt. Bring water to a boil, then add macaroni. Cook until pasta is al dente (Do not over cook or your noddle will be mush, 10 minute should be enough.) Be sure to mix noodles every so often to prevent sticking. Once noodles are cooked, drain and set aside.
In that same pot you cooked the noodles in melt butter and cook garlic until fragrant, on a medium heat. Add spices and and sprinkle in flour. Grab a whisk and mix until flour in completely incorperated. Next slowly add milk, stirrng constantly. Continue to whisk,the sauce will continue to thicken. (Sauce should be thick and nicely cover a spoon.)
Remove sauce from heat and add in 3/4's of the grated cheese, stirring in the same contious direction! (Reserve the other 1/4 of cheese for the topping.)
Next add in the roasted butternut squash and the cooked macaroni, stir to incorperate, again be sure to stir in the same directions as earlier to avoid splitting cheese sauce.
Now in a large casserole dish, spray with non-stick vegetable spray and the pour macaroni and cheese mixture into pan.
Top with reserved cheese and parsley. (if your using bread crumbs, mix them with cheese and parsley in a small bowl and mix and sprinkle over top.)
Place casserole dish in oven and bake for 25-35 minutes until sauce is bubbling and cheese on top is browned. If you enjoy a crisper top set your oven to broil for the last couple of minutes, but be sure to keep an eye on it! Serve and enjoy!
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