- Pumpkin Or Butternut And Sweet Potato Cheese Sauce For Mac And Cheese
- Pumpkin Or Butternut Or Sweet Potatoe Cheese Sauce For Macbook Pro
- Pumpkin Or Butternut And Sweet Potato Cheese Sauce For Macaroni
I took my basic vegan mac and cheese that I make with sweet potatoes (that reminds. This recipe one is totally different than my other pumpkin pasta because it's. Japanese pumpkin (aka kabocha squash) is a great one to use in this dish.
I don’t make macaroni and cheese that often, but when I do, I go all out. This Butternut Squash Mac and Cheese is rich, creamy and infused with all sorts of autumn. The base starts with onion, garlic and thyme sizzling in a pan of hot butter. A cheese sauce is then made with the addition of flour, milk and grated.
Before the cooked shells are folded into the mix, the sauce is flavored with butternut squash puree, Dijon mustard, nutmeg, cayenne, and black pepper. Finished with a layer of fresh breadcrumbs, chopped sage and Parmesan cheese, the casserole cooks in the oven until golden and bubbly. This mac and cheese is tangy, earthy and peppery with wonderful pops of crunch and herb from the breadcrumb topping.
Pumpkin Or Butternut And Sweet Potato Cheese Sauce For Mac And Cheese
This is comfort food to the max. Like a warm blanket on a cool autumn evening. Continue reading for the recipe. I recently discovered that Whole Foods carries canned butternut squash puree ( too)! Spell check does not work in word for mac.
I don’t mind, but the use of canned puree here really makes this cheese sauce E. It comes together in under 10 minutes. If you can’t find canned butternut squash, there are a number of substitutions available. First, you could try canned pumpkin puree, and the final mac and cheese will have a similar flavor. Or, you can roast cubed butternut squash in a 425°F oven and puree in the blender or food processor until smooth. You’ll want to start with about 2 pounds of pre-cubed butternut squash or a 3 pound whole squash that you peel and cube.
I’ve been seeing many other interesting types of squash at the market that could be used instead of butternut, including Hubbard, Red Kuri, Tahitian Butternut and Fairytale. For the mac and cheese:. 1 pound of dried pasta (I used shells here). Kosher salt. 4 tablespoons unsalted butter.
Pumpkin Or Butternut Or Sweet Potatoe Cheese Sauce For Macbook Pro
1/2 onion, finely chopped. 3 cloves garlic, finely chopped. 1 tablespoon fresh thyme leaves. 4 tablespoons flour.
2 cups milk, at room temperature. 2 cups (8 ounces) grated aged/sharp cheddar (I used Kerrygold Aged Cheddar here). 2 (15 ounce). 1 teaspoon Dijon mustard. 1/4 teaspoon grated nutmeg. 1/4 teaspoon ground cayenne pepper. 1/4 teaspoon freshly ground black pepper, plus more to taste.
Pumpkin Or Butternut And Sweet Potato Cheese Sauce For Macaroni
Melt butter in a large skillet over medium heat, then add the onion, garlic, thyme leaves and a pinch of salt. Cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in the flour and cook for 3 minutes, then stir in the milk and cook until just starting to thicken (about 3 minutes). Take the sauce off the heat, then stir in the cheddar until fully incorporated. Add butternut squash, mustard, nutmeg, cayenne and black pepper, stirring to combine. Season to taste with kosher salt.
I made this recipe yesterday for a Football Sunday gathering and it was PHENOMENAL. The massive tray I made got devoured in about three minutes! I was really looking for a mac and cheese recipe that screamed autumn, and this was the perfect blend of uniquely seasonal and comfortably familiar.
The only change I made – out of necessity – was that I roasted and pureed my own squash because my grocery store didn’t carry the puree. Thank you for the fantastic recipe! I will certainly make this again. Brandon Matzek says.