Name: Butternut Squash Macaroni and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) macaroni or other short pasta; 2 1/2 cups (400 g) butternut squash, peeled, seeded and grated (about 1 small squash); 1 carrot, peeled and grated; 3 tbsp butter; 1/4 cup (40 g) unbleached all-purpose flour; 3 1/2 cups (875 ml) milk; 1 tsp sweet paprika; 1/2 tsp garlic powder; 1/4 tsp ground nutmeg; 1 pinch cayenne pepper (optional); 2 cups (200 g) sharp orange cheddar cheese, grated; 2 tbsp pumpkin seeds, chopped; Chives, finely chopped, to taste

Note from Ricardo

For a very saucy macaroni, the pasta has to cook long enough to be soft and not al dente, which is the usual suggested doneness for Italian pasta recipes. If al dente, the macaroni will absorb too much of the liquid from the sauce.

Butternut Squash Macaroni and Cheese

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note