Butternut Squash Macaroni and Cheese
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1 lb
- macaroni or other short pasta
- 450 g
- 2 1/2 cups
- butternut squash, peeled, seeded and grated (about 1 small squash)
- 400 g
- 1
- carrot, peeled and grated
- 3 tbsp
- butter
- 1/4 cup
- unbleached all-purpose flour
- 40 g
- 3 1/2 cups
- milk
- 875 mL
- 1 tsp
- sweet paprika
- 1/2 tsp
- garlic powder
- 1/4 tsp
- ground nutmeg
- 1 pinch
- cayenne pepper (optional)
- 2 cups
- sharp orange cheddar cheese, grated
- 200 g
- 2 tbsp
- pumpkin seeds, chopped
- Chives, finely chopped, to taste
Directions
Step 1
In a large pot of salted boiling water, cook the macaroni until very tender (see note). Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta.
Step 2
Meanwhile, in another pot over medium-high heat, cook the squash and carrot in the butter for 5 minutes. Season with salt.
Step 3
Add the flour to the vegetables and cook for 1 minute while stirring. Pour in the milk while stirring. Bring to a boil, stirring constantly. Add the spices and simmer for 5 minutes or until the vegetables are tender. Season generously with pepper. Remove from the heat.
Step 4
Add the cheese to the pot of sauce and mix until completely melted. Adjust the seasoning. Add the pasta and stir to coat well in the sauce. Reheat over low heat as needed, without letting the sauce boil. Add the reserved pasta cooking water to thin out the sauce as needed.
Step 5
Serve the pasta in shallow bowls. Sprinkle with the pumpkin seeds and chives. Serve immediately.
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