Butternut Squash Mac Cheese (Printable Version)
# What You'll Need:
→ Sauce
01 -
500 g frozen butternut squash cubes (may substitute freshly peeled and cubed butternut squash)
02 -
60 ml water
03 -
2 tablespoons unsalted butter
04 -
0.5 teaspoon fine sea salt
05 -
0.25 teaspoon freshly ground black pepper
06 -
2 tablespoons plain flour
07 -
400 ml whole milk
08 -
0.5 teaspoon garlic powder
09 -
0.25 teaspoon cayenne pepper
10 -
1 teaspoon fresh thyme leaves
11 -
120 g sharp cheddar cheese, grated
12 -
80 g goat cheese, crumbled
→ Pasta
13 -
400 g large pasta shells or cavatappi
14 -
2 litres water, for boiling
15 -
1 tablespoon kosher salt, for pasta water
# Step-by-Step Directions:
01 -
Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil over high heat.
02 -
In a large skillet, combine frozen butternut squash and 60 ml water over medium-high heat. Cover and cook, stirring occasionally, until squash is tender, 5 to 7 minutes. Uncover, increase heat to evaporate remaining liquid, stirring constantly for 2 to 3 minutes.
03 -
Add butter, salt, and pepper to the skillet. Stir until butter melts. Sprinkle in flour and stir continuously until no dry flour remains and mixture is thickened, about 2-3 minutes.
04 -
Slowly pour in milk, stirring constantly until incorporated. Add garlic powder, cayenne pepper, and thyme leaves. Bring sauce to a gentle simmer. Fold in cheddar and goat cheese; stir until completely melted and sauce is smooth. Remove skillet from heat and let sauce cool slightly.
05 -
Add pasta to the boiling water and cook for about 3 minutes less than package instructions for al dente. Reserve 120 ml of pasta water, then drain pasta and return to pot.
06 -
Transfer slightly cooled butternut squash cheese mixture to a blender. Blend until completely smooth and velvety. Work in batches if necessary.
07 -
Return cooked pasta to low heat. Pour sauce over pasta, stirring until noodles are evenly coated. Cook gently until sauce just thickens, about 2 minutes. Remove from heat and allow to stand 5 minutes; sauce will continue to thicken as it cools. Stir in reserved pasta water as needed for desired consistency.
08 -
Divide between serving bowls. Garnish with extra thyme if desired and serve immediately.
# Helpful Notes:
01 -
Reserve some pasta cooking water to adjust sauce consistency if needed.
02 -
For enhanced flavor, use roasted butternut squash instead of boiled, adding extra water if necessary during blending.
03 -
Letting the combined pasta and sauce rest before serving ensures a creamy, cohesive dish.