Butternut Squash Mac & Cheese
I like to consider myself a bit of a Mac & Cheese connoisseur and this has taken the top spot in my all time favorites. The roasted butternut squash makes it so perfectly creamy and the gruyère, cheddar and parmigiano reggiano cheeses were the perfect flavor combo. I also sprinkled chopped bacon over the top before serving and added hot honey for a little extra spice. The definition of comfort food!
Servings : 6-8
Prep Time : 40 minutes
Cook Time: 45 minutes
Ingredients
16 oz gluten-free pasta
2 ½ cups butternut squash puree
2 oz manchego or parmesan, shredded
8 oz gruyère, shredded
8 oz sharp cheddar, shredded
3 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup 1:1 gluten-free flour
3 cups half and half or heavy cream
1 teaspoon dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/8 teaspoon nutmeg
6-8 slices cooked bacon, chopped
For the Butternut Squash Puree
1 package (16 oz) pre-cubed butternut squash
1 tablespoon melted butter, cooled
1 tablespoon olive oil
2 teaspoons fresh sage, minced
2 teaspoons fresh thyme, minced
salt + pepper to taste
1/4 cup whole milk + more as needed
Directions
For the Butternut Squash Puree
Preheat oven to 400°F. Line a baking sheet with foil.
In a medium sized bowl toss the squash with the melted butter and olive oil to coat it completely. Add in the sage, thyme, salt and pepper. Toss again to combine.
Spread the squash in an even layer onto the prepared baking sheet. Place into the oven and roast for 25-35 minutes, until fork tender. Remove from oven and set aside to cool slightly.
Once cooled, puree squash with the milk in a food processor or blender until smooth and creamy. If it is too thick add more milk one teaspoon at a time until desired consistency is reached.
For the Mac & Cheese
Prepare your pasta according to package instructions, removing from heat and draining slightly before it reaches al dente. Toss the cooked pasta with a small pat of butter to prevent them sticking together and set aside.
In a large deep skillet or dutch oven over medium heat, melt the 3 tablespoons of butter. Once melted add in the minced garlic and let it cook for about 2 minutes, just until it starts to turn golden brown.
Whisk in the flour and let that cook for another 2-3 minutes. The mixture should look like very wet sand.
Gradually begin pouring in the heavy cream a little at a time, whisking constantly to smooth out any lumps of flour. Once all the cream has been added continue to whisk until it begins to thicken. It should be thick enough to coat the back of a spoon but not so thick that it becomes heavy and gloopy.
Once the sauce is done turn the heat down to low and whisk in the butternut squash puree and the spices until they are fully combined. Fold in the shredded cheeses one handful at a time until all the cheese has melted into the sauce and the sauce has a smooth consistency.
Add in your pasta and gently mix to combine until all the pasta is fully incorporated. Serve warm garnished with fresh parsley and topped with the chopped bacon.
