Mac 'n' cheese with butternut squash
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Butternut squash's sweetness adds a rich, complex flavor to your favorite macaroni and cheese, making it healthier. It's recommended to use pasta with grooves, which will retain more of the delicious sauce. Using cooked or frozen butternut squash, the dish is ready in less than half an hour. It cooks quickly and blends harmoniously with the velvety sauce of melting cheddar and Parmesan. Stir in the cooked pasta and serve, sprinkled with thyme.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of grooved pasta, such as tubettini or penne rigate
- 1 tbsp extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- Half a medium onion
- 2 tbsp chopped fresh thyme leaves + a few sprigs for serving
- 3 tbsp. premium flour
- 2 cups chicken broth
- 1 package (280 g) cooked frozen butternut squash, thawed
- 1 cup of cream
- 2 cups (220 g) sharp cheddar, grated
- 0.5 cups grated Parmesan, a couple of handfuls
- 1/4 tsp ground nutmeg, to taste
- Black pepper
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Recipes with similar ingredients: rigatoni pasta, butternut squash, cheddar cheese, Parmesan cheese, cream, nutmeg, thyme
Cooking the dish according to the recipe:
- Bring a saucepan of water to a boil. Season with salt, then add the pasta and cook until al dente.
- While the pasta is cooking, heat a medium-sized, heavy-bottomed saucepan over medium heat. Add the olive oil and butter. Once the butter has melted, add the thyme and grate the onion directly into the pan using a hand grater. Fry the grated onion in the butter for 1-2 minutes, then add the flour and fry for another 1-2 minutes.
- Stir in the broth, then add the butternut squash and stir until heated through. Stir in the cream and bring the sauce to a simmer. Add the cheeses and stir in a figure-eight pattern. Season with salt and pepper to taste, and add the nutmeg.
- Drain the cooked pasta and stir it into the sauce. Serve with chicken sandwiches, garnished with thyme leaves.
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