Butternut squash Mac and cheese
INGREDIENTS
One of the best fall comfort foods
1 butternut squash
1 tbs oil, thyme, sage
1 tsp salt, pepper, paprika
2 tbs butter
2 tbs flour
1- 1 1/2 cups milk
8 - 10 oz pasta
4 oz cheddar
4 oz Gouda
1 tbs Dijon mustard
1 tsp salt, pepper, garlic powder, paprika
INSTRUCTIONS
- 1
Cut the ends off the butternut squash and slice it in half, scooping out the seeds.
- 2
Coat the squash with oil, salt, pepper, paprika, thyme, and sage.
- 3
Place the squash face down on a baking sheet and bake in the oven at 400°F until soft.
- 4
In a pan, melt 2 tablespoons of butter and add 2 tablespoons of flour, mixing together and cooking for a couple of minutes.
- 5
Slowly add about 1 to 1 1/2 cups of milk to the butter and flour mixture.
- 6
Boil the pasta, using about half of the bag.
- 7
Add seasonings to the sauce: salt, pepper, garlic powder, paprika, and Dijon mustard.
- 8
Add 4 ounces of Gouda and 4 ounces of cheddar cheese to the sauce, mixing until melted.
- 9
Scoop out the baked squash and add it to a blender with a splash of milk, then blend until smooth.
- 10
Combine the blended squash with the cheese sauce.
- 11
Once the pasta is cooked, add it directly to the sauce along with some pasta water, and mix everything together.