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Buttermilk Mac and Cheese has roasted butternut squash blended with milk and butter. Then add cheese and cooked rigatoni noodles until cheese melts.

Butternut Mac and Cheese

dinasdiner
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 3 Cups Butternut Squash
  • 1 lb. Rigatoni Pasta
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • 1 1/2 Cups Milk
  • 1 Tbsp. Dijon Mustard
  • 1/4 tsp. Nutmeg
  • 2 Cups Cheese

Instructions
 

  • Peel and cube the butternut squash or buy squash already cut and peeled.  
  • Place the cubed squash on a large cookie sheet and sprinkle with olive oil.  
  • Bake at 400° for 40 minutes.  Turn the pieces of squash every 10 minutes.
  • Grate the cheese.  You can use cheddar or a combination of sharp, white and cheddar.
  • Get a large pot of salted water boiling.  Put the pasta in the pan and cook for 16 minutes.
  • Once the squash is done, place the hot squash in a food processor or a blender.  Put the butter in with the squash and start pulsing.  After 5 pulses, turn the machine on and pour the milk into the squash through the spout in the lid.
  • Once the squash mixture is smooth, pour into a large skillet and bring to a gentle boil on medium low.
  • Add the cheese and stir until it is melted.  If the sauce is too thick, add 1/2 cup of pasta water and stir until blended.
  • When the pasta is done, drain it and pour into the squash and cheese mixture.  Use more pasta water if the sauce is too thick.
Keyword Butternut, Cheese, Pasta, Squash
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