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Creamy Butternut Squash Mac and Cheese

 

Have you ever met someone who doesn’t enjoy a good Mac and Cheese? With a couple thousand variations of the recipe itself, I have a hard time believing such a person exists. There is a Mac and Cheese for everyone’s heart, and every one of those people claims to have the best one. Being a lover of all Mac and Cheese, I’m claiming no such thing.

With it still being summer I thought it would be best to share a healthier alternative of the all comforting bowl of soul we love so much. With half the amount of dairy, and the addition of what some would like to keep as a secret ingredient- there’s no doubt your guests will be begging for the recipe.

 

Servings: 4-6

Prep Time: 30 minutes

Cook Time: 12-14 minutes

Ingredients:

  • 1-1/4 pound fresh Butternut Squash, cut into medium sized cubes
  • 2 Cloves of Garlic, smashed
  • 2 Cups Chicken Stock
  • 1 Cup Whole Milk
  • 1/2 Cup Parmesan, grated
  • 1/2 Cup Emmental, grated
  • 2 Tbsp Salted Butter
  • 1 heaping Tbsp 0% Greek Yogurt
  • 1/4 Tsp White Pepper
  • Salt & Pepper to taste
  • 1 Box of Pasta (My favorite pasta to use for this recipe is Trottole)
  • 1-2 Glasses of your favorite wine (To enjoy)

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Instructions:

  1. In a large pot, combine Stock, Milk, Garlic, Butter, and dry spices, and set aside.
  2. Add Butternut Squash and bring to a slow simmer, consistently stirring, for 15-20 minutes. (Or as long as it takes for the Squash to soften)
  3. Once Squash is soft enough remove from heat, and allow to cool while you set up your heat resistant blender. (The little old Jew in me is adamant about reminding you to watch that precious face of yours when blending hot ingredients. Don’t forget to have a towel over the top of the blender while applying pressure, and always start on your slowest speed!)
  4. At this point you can start boiling your water (Always remember to salt you pasta water) and cook your pasta to just before al dente. (The extra heat from the sauce will continue to cook your pasta and nobody likes a limp noodle)
  5. With a ladle, add 1/4 amounts of the liquid/squash mixture a little at a time, blending thoroughly before each addition, until all ingredients are completely pureed.
  6. At this point slowly add the cheese, and blend to combine.
  7. Finish with the Greek Yogurt, taste, and adjust seasoning if necessary.
  8. Fold in your pasta and enjoy.

This is a great dish to make ahead of time and bring to those last minute summer BBQ’s everyone is throwing together. Care to spice it up? Add finely chopped Hatch Chili’s or a bit of Chipotle Powder. 

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