Butternut squash Mac n cheese

Servings

4

Prep Time

10 minutes

Cook Time

60-90 minutes

Cuisine

American

Super simple. Very tasty! A twist on the famous Mac n cheese, this version just gives a little sweet and healthy touch to the dish! That makes it perfect for the ones who don’t like veggies!

Butternut squash Mac n cheese

Ingredients

  • 1 butternut
  • 2 shallots
  • 400 gr macaroni 
  • 2 teaspoons balsamic vinegar 
  • 1½ teaspoons sea salt 
  • 1 teaspoon onion powder 
  • ½ teaspoon garlic powder 
  • ½ teaspoon ground sage 
  • ¼ teaspoon nutmeg 
  • Freshly ground black pepper 
  • 1½ cups almond milk 
  • 6 ounces grated sharp cheddar cheese, about 2½ cups 
  • 6 ounces grated Gruyere cheese, about 2½ cups
  • 1½ ounces finely grated pecorino cheese, ½ cup
  • Chives

Directions

  1. Cut ends of the shallot, drizzle olive oil and wrap in foil
  2. Cut the squash in half lengthwise and scoop out the seeds. Drizzle some olive oil and season with salt and pepper.
  3. Put the squash in the oven at 200 degrees Celsius for about 45 minutes
  4. Measure 450 gr of squash flesh and put it in a blender with the balsamic vinegar, onion powder, garlic powder, ground sage, nutmeg, black pepper and 340 ml of pasta water
  5. In a big pot, heat the milk and slowly stir in the squash sauce. While whisking add all the cheeses, age all the cheese is melted add the pasta

  6. Transfer everything to a baking dish and top of with some panko bread crumbs, a drizzle of olive oil and parmesan cheese

  7. Broil for 5-10 minutes or until golden brown
  8. In a pan on medium heat fry the bacon with some water until crispy
  9. Serve the Mac n cheese and garnish with the bacon