Epically creamy and flavorful, this creamy mac and cheese with butternut squash recipe is easy to make, done in an hour, and soon to be a new family favorite.
2poundsbutternut squashpeeled and cut into bite sized pieces
olive oil, salt, and pepperto taste
Creamy Macaroni and Cheese with Butternut Squash
4tablespoonbutter
½cupAll-Purpose Flour
6cupsmilk
½package (2.5 ounces) of Boursin Garlic & Fine Herbs Cheese
8ouncesEnglish Coastal Cheddar(or other salty cheddar), grated
8ouncesparmesan cheesegrated
salt and pepperto taste
Instructions
Roasted Butternut Squash
Preheat oven to 350°F
In a bowl, toss the peeled and cut butternut squash with just enough olive oil to lightly coat it. Salt and pepper the butternut squash to taste.
Cook for 20 Minutes , or until the squash is al dente. Set aside.
Pasta
While the butternut squash roasts, Cook pasta according to the package. Set aside.
Creamy Macaroni and Cheese with Butternut Squash
In a large sauce pot, heat the butter over medium until melted. Add in the flour to make a roux and cook for 1 Minute or until the roux becomes chalky and frothy.
Slowly whisk in 1 cup of the milk, being careful to completely whisk out any clumps of flour that form. Note: the slower you whisk in the milk, the fewer clumps will form.
Whisk in the rest of the milk and bring to a simmer. Cook for 20 Minutes or until the sauce has thickened enough to lightly coat the back of a spoon. Stir every few minutes to make sure the milk isn't burning to the bottom of the pot.
Stirring constantly, add in the Boursin Garlic & Fine Herbs cheese until melted, then add the gratedEnglish Coastal Cheddar and grated parmesan until melted.
Add in the cooked cavatappi pasta and roasted butternut squash and stir until it is well coated. Season with salt and pepper and serve.
Notes
Adapted from a recipe my local Trader Joe's passed out.