Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash mac and cheese. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Butternut Squash Mac and Cheese is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Butternut Squash Mac and Cheese is something that I’ve loved my whole life.
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To get started with this recipe, we must prepare a few components. You can have butternut squash mac and cheese using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash Mac and Cheese:
- Take 12 oz rigatoni (or favorite pasta)
- Take 1 1/2 lb butternut squash
- Take 2 3/4 cup milk
- Make ready 1/4 cup all-purpose flour
- Take 8 oz Gruyere cheese, shredded
- Take 8 slice bacon, crumbled
- Take 2 small sweet onions, cut into chunks
- Take 1 cup seasoned panko crumbs
- Prepare 2 tbsp butter, melted
- Get fresh flat-leaf parsley
I loved this Butternut Squash Mac and Cheese. I made this for work and everyone loved it and wanted the recipe. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble.
Instructions to make Butternut Squash Mac and Cheese:
- 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.
- 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.
- 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.
- 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.
- Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
- 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.
Turn the heat to low and stir in the mashed butternut squash. When it is warmed through, stir in the cheese. If the sauce is too thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot. Stir in the onions and then the macaroni.
So that’s going to wrap this up for this exceptional food butternut squash mac and cheese recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
