Pasta and Rice

Butternut Squash Mac and Cheese


6 Servings

  • 1 pound uncooked penne rigate pasta
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • ½ medium onion, grated
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 1 10-ounce package frozen butternut squash, cooked per package directions and mashed
  • 1 cup half and half
  • 2 cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Cook pasta according to package directions in salted water.

Meanwhile, heat a medium pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the onion and thyme. Cook 1 to 2 minutes, then add flour and cook 1 to 2 more minutes. Whisk in stock, then butternut squash, and cook until warmed through and smooth. Stir in cream or half-and-half and bring to a bubble. Stir in cheeses in a figure 8 motion and season with nutmeg, and salt and pepper to taste.

Drain cooked pasta well, and combine with sauce. Garnish with fresh thyme leaves.


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