butternut squash goat cheese mac and cheese

#BUTTERNUT SQUASH GOAT CHEESE MAC AND CHEESE HOW TO#

Broil for 3-5 minutes, until the breadcrumbs are golden brown and the cheese melts completely.This is one of our favorite pizzas.

Top macaroni first with remaining Le Gruyere and mozzarella, then with breadcrumb mixture. Cook for 2 minutes, then add in half of the Le Gruyere and half of the mozzarella.

Remove from heat and add in reserved butternut squash puree and mascarpone, stirring to combine.

Whisk in milk, salt, and black pepper, then cook until mixture thickens enough to coat the back of a spoon, about 3 minutes. Whisk in flour and cook for 1-2 minutes, until mixture turns fragrant and light golden brown.

In a large heavy-bottomed pot over medium heat, melt butter.

Set oven to “broil.” Lightly grease a 9×13 baking pan and set aside.

You want the macaroni to be slightly undercooked, as it will continue to cook once it is incorporated into everything else.

Cook macaroni in a large pot of boiling water until al dente.

If you have any left over, you can use it for something else! Reserve 2 1/2 cups of squash puree for macaroni. If puree is too thick, add in an additional 1/4 cup stock.

In a large blender, puree squash with chicken or vegetable stock.

Remove from oven and allow to cool slightly.

Bake for 25-30 minutes, until the squash is fork-tender and begins to turn a darker yellow orange color.

Toss with fresh sage, thyme, olive oil, salt, and pepper. Place butternut squash on a large roasting pan.

I’ll be spending the weekend with 12 lovely attendees in the most stunning house I think I’ve ever seen. Heat it over medium-low heat with the lid on for round two of perfectly creamy mac and cheese.īy the way, my second Food Photography Workshop starts today in Napa, CA, and I’m SO excited. To avoid rubbery reheated pasta, portion out some mac and cheese into a small saucepan and add a few tablespoons of milk. This homemade mac and cheese keeps well in the fridge for a few days and is easily reheated. Top with breadcrumbs and broil for a few minutes until the top starts to bubble and turns golden brown. After that, it’s just a matter of stirring in the mac and spooning everything into a baking dish. Milk is then added in to make a thick sauce, along with the three (!!) types of cheese and squash puree. Once the squash is pureed, you’ll need to make a basic roux, which is just a mixture of butter and flour. It’s then pureed with a bit of stock until smooth (you might have extra puree, just fyi). First, the butternut squash gets roasted until it’s fork-tender and fragrant.

#BUTTERNUT SQUASH GOAT CHEESE MAC AND CHEESE HOW TO#

If you know how to make the boxed stuff, you’re more than capable of whipping up a batch of this homemade mac and cheese. Butternut Squash Mac and Cheese fit for a King. This homemade mac and cheese could be finished on the stove if you’re feeling lazy, but for presentation I topped it off with more cheese and a sprinkling of breadcrumbs. I used my favorite cooking cheese, gruyere, as well as mozzarella for creaminess. It’s seasoned with sage and thyme, giving the macaroni an instant fall feel.īut like it’s still cheesy and delicious, too. best. Today we’re swapping out peas and carrots for an herbaceous butternut squash puree. Their mom would make us Annie’s mac and cheese mixed in with peas and carrots for dinner, and it. This recipe takes me back to my childhood, when my sister and I would have playdates with our friends Lil and Devon.

Case in point: this Butternut Squash Mac and Cheese. The BEST. And secondly, it’s totally possible to eat comforting, stick-to-your-ribs foods without over-indulgence. I mean first of all, fall flavors are the best. I’m, like, super into healthier versions of fall comfort food.

Butternut squash goat cheese mac and cheese