Author Notes
I love mac 'n cheese, but I was in a weird space where I had outgrown the boxed stuff and hadn't quite found an oven recipe I liked. I figured there must be a way to incorporate an easy boil-and-mix technique with fewer chemicals than the prepackaged mac 'n cheese, so I fooled around with butternut squash and different cheeses until I discovered that one combination led to a very similar taste, smell and texture. Butternut squash is great for fall, and this refrigerates and packs very nicely as a lunch. —krannysue
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Ingredients
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0.5 pounds
small pasta, such as gemelli or cavatappi
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0.75 pounds
butternut squash, cubed
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6 ounces
goat cheese (chevre)
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3 tablespoons
grated Parmesan cheese
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red pepper flakes
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salt and pepper
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thyme
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salt
Directions
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Boil the squash for 10-15 minutes in water seasoned well with salt, red pepper flakes and thyme (dried or fresh).
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Remove the squash when it comes apart easily with the back of a spoon, saving the water. Place the cooked squash in a food processor with both cheeses.
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Examine the remaining water and add enough to cook your half-pound of pasta. Season accordingly with salt and add pasta to boiling water.
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While the pasta is cooking, puree the squash and cheeses, seasoning to taste.
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When the pasta is not quite al dente (as it will continue cooking with the cheese sauce), drain and return to the pot.
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Add the cheese sauce and stir.
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