Recipe Mac And Cheese Butternut Squash

Add water to cover.

Recipe mac and cheese butternut squash. Drain and transfer to a large bowl. Bring sauce to a boil then reduce heat to medium low and cook 5 minutes whisking frequently. Tip into an ovenproof dish scatter with the remaining parmesan and bake for 15 mins until golden and bubbling.

Meanwhile place yogurt milk salt pepper and nutmeg in a blender. Stir butternut squash white cheddar cheese and cheddar cheese into milk mixture until cheese is melted. Cook covered 8 10 minutes or until tender.

Drain squash and transfer to blender. Season then stir in the drained macaroni with the remaining squash. Take the sauce off the heat and mash in a third of the squash with the cheddar and half the parmesan.

Transfer noodle mixture to dish. Step 3 lightly coat a 9 inch square baking dish 4 inches deep with cooking spray. Add sauce to noodles gently mix to combine then transfer mixture to prepared baking dish.

Whisk flour and mustard into melted butter until smooth about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream 5 to 7 minutes. Keep stirring until the sauce is nice and hot.

Remove pot from heat and whisk in cheese pureed squash 1 teaspoon salt and pepper. If the sauce is too thick when the cheese is melted add a splash of milk. Turn the heat to low and stir in the mashed butternut squash.