Saturday, December 3, 2016

Butternut Squash Macaroni and Cheese: The Quick Version

I've posted numerous times about my fantabulous recipe for Butternut Squash Macaroni and Cheese 
and I've realized that while it's tasty,  not everyone has time to make it the way I made it back in 2011, roasting the squash and then blending everything together. Not even me.

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.
Enjoy!
xoxo

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