Butternut Squash Mac & Cheese

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

4 c. (20 ounces) frozen butternut squash cubes

4 tbsp. butter

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1/4 c. all-purpose flour

2 c. whole milk

1/2 tsp. garlic powder

Pinch cayenne pepper

1 tsp. chopped fresh thyme

4 oz. shredded cheddar

4 oz. goat cheese

1 lb. large shells or other short pasta

Instructions

Bring a large pot of salted water to boil over high heat.

In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.

Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.

Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot.

Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).

Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin, don't worry—it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you've reached your desired consistency.

Nutrition

• Calories: 881
• Lipides Totaux: 33 g
• Lipides Saturés: 20 g
• Acides Gras Trans: 1 g
• Cholestérol: 85 mg
• Sodium: 850 mg
• Glucides Totaux: 107 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 12 g
• Protéines: 33 g