Recipe of Favorite Butternut Squash Mac and Cheese

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash mac and cheese. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butternut Squash Mac and Cheese is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Butternut Squash Mac and Cheese is something that I have loved my entire life.

Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. 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! This is a new staple for me and my sisters.

To get started with this particular 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 can achieve it.

The ingredients needed to make Butternut Squash Mac and Cheese:

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

Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk.

Instructions to make Butternut Squash Mac and Cheese:

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.

When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Bring a large pot of generously-salted water to a boil. Meanwhile, heat the butter in a separate large sauté pan until melted. Butternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese.

So that is going to wrap it up for this special food butternut squash mac and cheese recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!