So, now I usually make a quicker version that still tastes amazing. Save time, not flavor.
Quick Butternut Squash Macaroni and Cheese
Ingredients:
1 box macaroni or farfalle pasta
1 TBS butter
1 shallot, minced
1 TBS brandy
1 12-14 oz package (or can) of butternut squash puree
1 cup chicken broth
1 cup mozzarella cheese
1/2 cup smoked cheddar cheese
Garlic powder
Nutmeg
Salt/pepper
2 cups bread crumbs
Olive oil
To Do:
- Preheat oven to 375 degrees.
- Boil the pasta, drain and set aside
- In a large pot, heat the butter until melted then add in the shallot and cook until translucent
- Add in the brandy and cook a few minutes until shallots are infused
- Add the puree and broth and heat through
- Stir in the cheeses until you have a thick sauce, then remove from the heat
- Mix in the seasonings, adding them and the salt/pepper to your taste, then add the pasta to the pot with the sauce and stir to incorporate. It should be a bit soupy.
- In a small bowl, mix together the bread crumbs, olive oil, and a handful of mozzarella cheese if you have any left over, and a pinch each of salt and nutmeg
- Transfer to a large, greased baking dish
- Top the pasta with the breadcrumb mixture and bake covered for about 15 minutes, then uncovered for an additional 10 minutes or until golden brown
- The other option is to nix the whole oven part and eat the macaroni and cheese right out of the pan once the pasta/sauce is combined. Up to you. It's delightful either way.
xoxo,
LPG
