Butternut Mac-n-Cheese Recipe - NYT Cooking 10/1/19, 5(23 PM

Stuffed
Butternut
Squash
By Mark Bittman

rculationRibbon&pgType=recipedetails&rank=3) 2 hours (https://cooking.nytimes.com/recipes/10

Butternut Mac-n-Cheese
By Tara Parker-Pope

Y I E L D 8 to 10 servings

TIME 2 hours

When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother
suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be
providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and
the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more
flavor. Ms. Quay said it’s one of her most popular fall dishes. “We sell so much of that, and you don’t have to feel as
bad eating it,’’ she said. “You might not want to eat it every single day, but you’re still lowering the guilt factor.’’

INGREDIENTS PREPARATION

1 pound elbow macaroni, cooked Step 1

according to package directions Roast the butternut squash. Preheat oven to 375 degrees. Cut squash
1 large butternut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle
with olive oil. Place in oven and cook until soft all the way through,
2 tablespoons olive oil
about 1 hour. Set aside until cool. When cooled, remove skin and place
6 tablespoons butter in food processor. Purée until smooth.
¾ cup all-purpose flour
Step 2
7 cups milk
Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a
2 cups sharp cheddar cheese,
roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and
shredded
stir until thickened. Add the rest of the milk and bring to a boil,
Salt stirring occasionally. Add shredded cheese and stir until melted.
Pepper Season with salt and pepper.

Step 3
To assemble the dish: Place cooked elbow macaroni in bowl. Pour half

https://cooking.nytimes.com/recipes/1014342-butternut-mac-n-che…ck&module=Global%20Search%20Recipe%20Card&pgType=search&rank=21 Page 1 of 2
Butternut Mac-n-Cheese Recipe - NYT Cooking 10/1/19, 5(23 PM

of the cheese sauce over and add puréed, roasted butternut squash.
Fold together. If it seems too dry, add the rest of the cheese sauce.
Place in an ovenproof dish and heat for 15 minutes at 325 degrees.

PRIVATE NOTES

Leave a Private Note on this recipe and see it here.

From "Comfort Food"

https://cooking.nytimes.com/recipes/1014342-butternut-mac-n-che…ck&module=Global%20Search%20Recipe%20Card&pgType=search&rank=21 Page 2 of 2