Butternut squash goes undercover in this creamy, cheesy sauce. Soft, sweet and conveniently orange, it adds body and richness to a dish we didn’t think we could love any more: mac & cheese. A little thyme does some heavy lifting, making the homey comfort food classic a little fancy, and bringing some fall flavors to the table that are *chef’s kiss* any time of year.
Contents
Ingredients
- 4 c.(20 ounces) frozen butternut squash cubes
- 4 tbsp.butter
- 1 tsp.kosher salt, divided
- 1/2 tsp.freshly ground black pepper, divided
- 1/4 c.all-purpose flour
- 2 c.whole milk
- 1/2 tsp.garlic powder
- Pinch cayenne pepper
- 1 tsp.chopped fresh thyme
- 4 oz.shredded cheddar
- 4 oz.goat cheese
- 1 lb.large shells or other short pasta
Directions
-
- Step 1
Bring a large pot of salted water to boil over high heat.
- Step 2In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.
- Step 3Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.
- Step 4Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot.
- Step 5Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).
- Step 6Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin, don’t worry—it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you’ve reached your desired consistency.
- Step 1
