Butternut Mac and Cheese
|Source||City Market Prepared Foods|
|Prep time||15 minutes|
|Cooking time||40 minutes|
|Total time||55 minutes|
Put a local twist on the classic mac and cheese by adding butternut squash!
Pre-heat oven to 375°F. Toss butternut squash with oil and season with salt and pepper. Roast 30 minutes or until cooked & nicely browned (squash is done when piercing with a fork will meet no resistance). Remove from baking pan and reserve
For the roux:
Place butter in a saucepan over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low.. Cook 10 minutes, stirring.
For the sauce:
Add the warm milk to the roux, stirring vigorously. Continue cooking until sauce thickens. Continue stirring especially into the edges (this sauce scorches easily); the consistency should be like a soup. You can thin with more milk if it’s too thick. An electric hand blender can be helpful for this step. Strain sauce through a fine mesh strainer. Stir in cheddar and season to taste. Toss together cooked pasta, squash and sauce. Adjust seasoning as necessary. Place in a casserole dish and broil in the oven for a few minutes until the top is lightly browned.