Butternut Mac 'n Cheese (My Other Version) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is different than my other but hides the squash more. this serves 6-8 as a main dish, many more as a side. Cook time is bake time. ***i use fresh puree but zaar won't recognize that ingredient. i baked the squash at 375 for 1 hour and put in the food processor. fresh or frozen is fine. Ingredients:
16 ounces pasta (we like wagon wheel) |
2 tablespoons butter |
2 tablespoons flour |
1 teaspoon dry mustard |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 teaspoon garlic powder |
1 1/2 cups frozen butternut squash puree |
1 cup chicken stock |
1 1/2 cups milk |
1/3 cup ricotta cheese (both are tasty here!) or 1/3 cup cream cheese (both are tasty here!) |
8 ounces sharp cheddar cheese, shredded |
1/2 cup parmesan cheese, grated |
Directions:
1. cook pasta al dente, drain.
2. melt butter, whisk in flour for 1 minute.
3. add milk slowly, whisking constantly.
4. add stock and spices.
5. bring to a boil over medium heat, whisking until it starts to thicken.
6. add squash puree
7. stir in ricotta or cream cheese until smooth and melted.
8. add cheddar cheese, turn off heat and stir until smooth.
9. pour over pasta and pour it into a 13x9 or 3 qt casserole dish.
10. sprinkle with parmesan cheese and bake at 350 for 30-40 minutes.
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