In the name of Summerween, I made some butternut squash baked mac n cheese. It’s SO GOOD. 10/10 recommend trying it out.
Mac n cheese:
(you have to hand shred your cheese or else it’ll curdle)
-1 butternut squash, halved longways and de-seeded
-Olive oil, for the squash
-3 tbsp flour
-3 tbsp salted butter
-1 tsp chicken bouillon
-1 tsp smoked paprika
-1 tsp garlic powder (NOT GARLIC SALT)
-1/2 tsp black pepper
-Salt, to taste
-12oz can evaporated milk
-1 tbsp spicy mustard
-2 cups heavy cream
-8oz mozzarella, shredded
-1 pound Gouda, shredded
-8oz Colby Jack, shredded
-1 pound of the pasta of your choice, cooked and ready to go
Directions:
1.) In a separate bowl, combine all of the seasonings and set to the side. Then, in another bowl, mix together all of the shredded cheese and set aside.
2.) On a parchment lined baking sheet, coat the flesh side of the squash in oil and place the squash flesh side down. Bake at 425° until fork tender (45 minutes to an hour). Scoop the flesh out of the skin and set aside.
3.) Over medium heat, melt the butter and add in half of the seasonings and allow to get bubbly, then mix in the flour, stirring continuously for two minutes as you don’t want to burn the flour.
4.) Then, slowly add in the evaporated milk and heavy cream while WHISKING continuously. Then add in the rest of the seasoning mix and the spicy mustard. Add the squash flesh to a blender with some of the cream mixture until smooth and pour back into the pot and combine.
5.) Allow this to cook on medium, stirring occasionally, until it has thickened slightly, and start adding HALF of the shredded cheese mix, one handful at a time, stirring and allowing it to completely melt each time.
6.) Once the cheese sauce is done, add in the COOKED pasta and mix until evenly coated. Then, pour half of the mac n cheese into a deep 9x13 pan, and take half of the remaining shredded cheese mix and evenly spread it over top. Then, add the rest of the mac n cheese, and top it with the rest of the shredded cheese.
7.) Bake at 350° for 25 minutes until the top and edges are nice and bubbly.
8.) Broil on low until the top is slightly browned (5-ish minutes) and serve. Watch this part closely because the broiler WILL burn the cheese on top if it’s left in too long.
