Entrees
Butternut Squash Macaroni and Cheese
Makes 8 servings
Butternut Squash Macaroni and Cheese
Makes 8 servings
Add some Fall flavors to this favorite dish. Not only does it make for a creamier mixture but it adds some extra nutrition as well (and the kids will never know!).
Ingredients
- 1 pound cubed butternut squash (about 4 cups cubed)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt, divided
- Pinch freshly ground black pepper
- ½ teaspoon fresh thyme leaves
- 2 sage leaves, finely chopped
- 2 cups buttery-style crackers
- 8 ounces cream cheese, room temperature, cut into 6 pieces
- 1 teaspoon ground mustard
- ¼ teaspoon ground nutmeg
- 1 pound macaroni
- 8 ounces Monterey Jack
- 8 ounces Cheddar
- 2 cups whole milk, room temperature
- Softened butter or nonstick cooking spray, for pan
Preparation
- Put the squash, olive oil, pinch of the salt, pepper, thyme, and sage into a mixing bowl. Toss to combine. Transfer to the basket of an airfryer. Airfry at 400F for 20 minutes, tossing halfway through. Remove and allow to cool slightly.
- While the squash is cooking, put the crackers into the work bowl fitted with the chopping blade. Process until finely chopped. Remove and reserve.
- Still fitted with the chopping blade, add the cooked squash to the work bowl. Pulse a few times and then process until smooth. Scrape down the sides and then add the cream cheese, remaining salt, and spices. Pulse a few times and then process until smooth. Reserve.
- Cook the pasta until al dente. Strain and then return to the cooking pot. Stir in milk and the reserved cream cheese/squash mixture. Continue to stir until homogenous.
- Remove the chopping blade from the work bowl and then fit with the medium shredding disc (there is no need to clean the bowl). Shred the cheeses and then stir into the pasta mixture.
- Heat an oven to 400°F with the rack in the upper third position. Grease a 13x9-inch pan and then transfer the macaroni and cheese to the pan. Top with the reserved cracker crumbs.
- Bake for 10 minutes, or until the top is golden brown.
- Cool slightly before serving.
