In the meantime, I wanted to share with you this Butternut Squash Mac n Cheese from the Joy of Kosher cookbook. I left you with a giveaway last time, that I'm extending because I haven't been around, so you can still enter if you'd like to win a copy of the cookbook.
If you're planning a mac n cheese dinner soon, try this recipe! It really is wonderful. Truthfully, the Joy of Kosher cookbook is filled with many other delectable recipes and you can still enter the giveaway here if you'd like to win a copy!
Butternut Squash Mac 'n' Cheese
3 cups shredded cheddar cheese*
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 stick butter
1/4 cup all purpose flour
2 cups whole milk
1/2 cup vegetable broth
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
10 dashes hot sauce
1 egg, beaten
1 cup shredded Gruyere cheese*
one 10oz. box frozen butternut squash, thawed*
Freshly ground black pepper
One 1-pound box elbow pasta, cooked and drained*
1. Preheat oven to 400F. Lightly spray 9x13 inch baking dish with cooking spray.
2. Combine 1 cup pf the cheddar, the panko, Parmesan, and thyme in a small bowl and set aside.
3. To make the sauce, melt the butter in a large saucepan over medium-low heat. Sprinkle in the flour and whisk constantly until smooth and melty, about 5 minutes. In a slow, steady stream, pour in the milk, then the broth, whisking constantly. Add the dry mustard, parpika, garlic powder, and hot sauce. Cook, whisking constantly, until thickened, about 5 minutes.
4. Temper the egg by slowly whisking in 1/4 cup of the warm sauce. Add the egg mixture to the sauce and whisk. Add the remaining 2 cups cheddar and the Gruyere and whisk to melt and form a thick cheese sauce. Remove from the heat. Stir in the squash until smooth and season to taste with salt and pepper. Add the pasta and toss to coat well.
5. Pour into the prepared dish. Sprinkle the reserved cheddar-panko mixture over the pasta. Bake until golden and bubbly, about 20 minutes.
You can also spoon the mac into a paper-lined muffin tin and bake at 400F for 15 mins.
*a few of my adaptations:
- I used shredded muenster cheese, because that's what I had on hand
- I havent seen Cholov Yisroel Gruyere, so instead I used more shredded Parmesan cheese
- I roasted my own medium Butternut Squash in the oven on 425 for 20 minutes, scooped the inside and used it in the sauce
- I used whole wheat pasta. I cook whole wheat pasta longer than regular pasta so it comes out softer and tastes just as good as regular white pasta, my husband and kids cant even tell the difference.