Butternut Squash Mac n Cheese
with its subtle nutty sweetness that perfectly balances the rest of the savory, creamy sauce. lightened up by using milk instead of cream combined with flavor packed sharp cheddar cheese, magically yields the most luxurious, silky, creamy butternut cheese sauce. - and I’m just going to say it, inspired by the Trader himself Trader Joe’s season frozen entree.
Ingredients
1 pounds Butternut Squash, Roasted, Boiled, or Steamed
1 sprig Sage, Fresh
1 sprig Rosemary, Fresh
2 cups Milk, whole
4 ounce Sharp Cheddar, shredded, but not pre-shredded
1 cups Panko Bread Crumbs
2 clove Garlic, Roasted
1 tsps Sugar, white
8 ounce Butter
2 ounce Gruyere, shredded, but not pre-shredded
2 ounce Parmigiano, grated, but not pre-shredded
1 pounds Pasta, shells dried
1 head nutmeg
1 pinch xanthin gum, optional
Preparation
1. Cook the pasta referring to my cold-water pasta cooking method. Don’t forget to season the water with salt. Don’t forget to reserve some starchy pasta water for later.
2. Sauté the sage and rosemary in 4tb melted butter for a minute or two until crispy. Remove and add panko bread crumbs, roasted garlic, and salt. Crush to combine.
3. Warm the cooked squash in the remaining butter.
4. Transfer the mixture to a blender and pour in the hot milk, season with salt and nutmeg.
5. Blend on high, emulsifying in the cheese.
6. Transfer fondue to a large pan and combine with cooked pasta to emulsify.
7. Use pasta water as necessary to adjust consistent.
8. Finish with garlic streusel and black pepper.
1. Cook the pasta referring to my cold-water pasta cooking method. Don’t forget to season the water with salt. Don’t forget to reserve some starchy pasta water for later.
2. Sauté the sage and rosemary in 4tb melted butter for a minute or two until crispy. Remove and add panko bread crumbs, roasted garlic, and salt. Crush to combine.
3. Warm the cooked squash in the remaining butter.
4. Transfer the mixture to a blender and pour in the hot milk, season with salt and nutmeg.
5. Blend on high, emulsifying in the cheese.
6. Transfer fondue to a large pan and combine with cooked pasta to emulsify.
7. Use pasta water as necessary to adjust consistent.
8. Finish with garlic streusel and black pepper.
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