Hi, I am Jane. Today, we’re going to prepare butternut squash mac and cheese recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash Mac and Cheese Recipe
Butternut Squash Mac and Cheese is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Butternut Squash Mac and Cheese is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have butternut squash mac and cheese using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash Mac and Cheese:
- Prepare 12 oz rigatoni (or favorite pasta)
- Prepare 1 1/2 lb butternut squash
- Prepare 2 3/4 cup milk
- Get 1/4 cup all-purpose flour
- Get 8 oz Gruyere cheese, shredded
- Prepare 8 slice , cbled
- Prepare 2 small sweet onions, cut into chunks
- Get 1 cup seasoned panko cbs
- Get 2 tbsp butter, melted
- Take fresh flat-leaf parsley
Steps to make Butternut Squash Mac and Cheese:
- Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
- Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
- Meanwhile, in another very large skillet cook chopped until crisp; drain on paper towels. Cble; set aside. Pour off all but 2 tablespoons drippings. Return skillet to the heat.
- Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden. Mix together with cooked and set aside about 1/4 cup.
- Add squash-cheese mixture, onions, and to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
- Mix panko with melted butter & 1/4 cup /onion mixture. Sprinkle remaining Gruyere and the bread cbs over pasta mixture. Bake until top is browned, about 10 to 12 minutes. Cool 5 minutes. Sprinkle with parsley if desired. Makes 6 to 8 servings.
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