Recipe: Perfect Butternut Squash Mac and Cheese

Cook, Eat and Repeat.

Butternut Squash Mac and Cheese. That butternut squash cheese sauce is endlessly rich and comforting. (And also a great way to use up some leftover butternut squash, be it raw, canned, or roasted!) If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to. This ultra creamy Butternut Squash Mac and Cheese is super easy to make. Made from all whole food plant based ingredients, it's healthy for you!

Butternut Squash Mac and Cheese Made with whole-wheat noodles, three cheeses (Gruyere, cheddar and Parmesan), shallots, and lots of good-for-your-body butternut squash… it's cozy, creamy AND nourishing! Not only is this Butternut Squash Mac and Cheese vegan, nut free, and soy free. it's also incredibly delicious! And, it's perfect for the whole family no. To make Butternut Squash Mac and Cheese you need 10 ingredients and just 6 steps. Here is how you achieve that.

Ingredients

  1. You need 12 oz of rigatoni (or favorite pasta).
  2. You need 1 1/2 lb of butternut squash.
  3. Prepare 2 3/4 cup of milk.
  4. You need 1/4 cup of all-purpose flour.
  5. Prepare 8 oz of Gruyere cheese, shredded.
  6. It's 8 slice of bacon, crumbled.
  7. It's 2 small of sweet onions, cut into chunks.
  8. You need 1 cup of seasoned panko crumbs.
  9. You need 2 tbsp of butter, melted.
  10. You need of fresh flat-leaf parsley.

The key to creamy, butternut squash mac and cheese is to cook the squash directly in the milk. Cooking cubed squash in whole milk makes the cheese sauce prettier, eliminates extra dishes, and adds sweetness that perfectly balances the tang of both the cheddar and Parmesan cheeses added. Home Side Dishes Butternut Squash Mac and Cheese (Vegan + GF). I bought this amazing book about how to make vegan cheese a few months ago and I haven't made many recipes because some of them use some refined ingredients and others are no super simple, but I want to experiment more.

Butternut Squash Mac and Cheese method

  1. Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl..
  2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm..
  3. Meanwhile, in another very large skillet cook chopped bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat..
  4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden. Mix together with cooked bacon and set aside about 1/4 cup..
  5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish..
  6. Mix panko with melted butter & 1/4 cup bacon/onion mixture. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. Bake until top is browned, about 10 to 12 minutes. Cool 5 minutes. Sprinkle with parsley if desired. Makes 6 to 8 servings..

Baked Butternut Squash Mac and Cheese. Can I Make Butternut Squash Mac + Cheese Ahead? In this recipe, butternut squash is cooked until tender then pureed with cashews and spices into a creamy butternut squash cashew cheese. This recipe for butternut squash macaroni and cheese is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sprinkle with cheese and panko breadcrumbs.