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Butternut squash Mac and Cheese Recipe



Best butternut squash mac and cheese recipe

Erik Bernstein

Creamy, creamy sauce coats butternut squash. This creamy, cheesy sauce is soft and sweet. It adds an extra layer of flavor to a Mac & Cheese that was once too bland. A little thyme makes something heavy, makes the homely comfort classic a little fancy and brings some autumn aromas to the table that are * kitchen kiss * in every season.

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4 c.

20 ounces frozen butternut squash cubes

1 teaspoon

Salt kosher, divided

1/2 tsp.

Freshly ground black pepper, sliced

1 teaspoon

Chop fresh Thyme

1 pound.

Large mussels and other small pasta

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  1. Heat a large saucepan with salted water on high heat to bring it to boil.
  2. In a large pan over medium-high heat, combine the pumpkin and ¼ cup of water. Cook covered, stirring frequently, until the pumpkin is tender. Continue to stir constantly while you remove the cover and cook for 2 to 3 more minutes.
  3. Add butter, ½ teaspoon salt and ¼ teaspoon pepper and stir until the butter is melted. Mix in flour. Continue to stir until the mixture is thick and the flour can be incorporated. Add the milk slowly, stirring continuously. Bring to a boil the water, garlic powder, cayenne pepper, and thyme. Stir in the goat and cheddar cheeses until they are melted. Allow to cool on the stove.
  4. Place the pasta in boiling salted water. Boil for 3 minutes. Follow the package’s instructions. Drain, collect ½ cup of pasta water and return to the pot.
  5. Blend the mixture of pumpkin and water in a blender. It should take about 4 cups.
  6. Heat the boiling water in a saucepan with the cooked noodles. Add the sauce to the pan and cook for 5-7 minutes. Let cool on low heat for five minutes. If the sauce seems thin, it won’t be too hard to thicken it as it cools. You can loosen the pasta by adding a splash of water.

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Laura Manzano is an author, recipe designer, stylist, cook and sometimes writer, with a Brooklyn base.

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