Ingredientes para Butternut Mac N Cheese My Other Version
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Dry Mustard
- Salt
- Cayenne Pepper
- Garlic Powder
- Frozen Butternut Squash Puree
- Chicken Stock
- 3 cups milk
- Ricotta Cheese
- Sharp Cheddar Cheese
- 1/2 cup grated Parmesan cheese
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Cómo preparar Butternut Mac N Cheese My Other Version
- Preheat oven to 375°F (190°C). Cut butternut squash in half, remove seeds, and bake for 1 hour, or until tender. Let cool slightly, then scoop flesh into a food processor and puree until smooth. (Alternatively, use 2 cups of frozen butternut squash puree).
- Cook 1 pound elbow macaroni al dente according to package directions. Drain and set aside.
- Melt 1/4 cup butter in a large saucepan over medium heat. Whisk in 1/4 cup all-purpose flour for 1 minute, creating a roux.
- Gradually whisk in 3 cups milk, ensuring no lumps form.
- Add 1 cup chicken or vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Bring to a gentle boil, whisking constantly until the sauce thickens.
- Stir in 2 cups butternut squash puree until well combined.
- Reduce heat to low. Add 8 ounces ricotta cheese or cream cheese, stirring until completely melted and smooth.
- Remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and creamy.
- Gently fold in the cooked pasta.
- Pour the mac & cheese into a greased 13x9 inch baking dish or 3-quart casserole dish.
- Sprinkle with 1/2 cup grated Parmesan cheese.
- Bake at 350°F (175°C) for 30-40 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
73g
Carbs
21g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Side Dishes Eggs Dairy Pasta Vegetables American Easy Beginner Cook Fall Kid Friendly Vegetarian Winter Dietary Seasonal Comfort Food Midwestern Pasta Rice And Grains Squash Taste Mood
