Butternut squash Mac n cheese
Rated 5.0 stars by 1 users
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
60-90 minutes
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!
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
- Cut ends of the shallot, drizzle olive oil and wrap in foil
- Cut the squash in half lengthwise and scoop out the seeds. Drizzle some olive oil and season with salt and pepper.
- Put the squash in the oven at 200 degrees Celsius for about 45 minutes
- 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
- 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
Transfer everything to a baking dish and top of with some panko bread crumbs, a drizzle of olive oil and parmesan cheese
- Broil for 5-10 minutes or until golden brown
- In a pan on medium heat fry the bacon with some water until crispy
- Serve the Mac n cheese and garnish with the bacon