How to Cook Butternut Squash Macaroni and Cheese
Enjoy a fall comfort food favorite, macaroni and cheese, with the addition of fresh butternut squash. Watch as our Better Homes and Gardens food editor guides you through this rich and delicious fall recipe.
Today, we??re combining fall flavor with one of my favorite comfort foods. With a recipe for Butternut Squash Macaroni and Cheese. I??ve started by cooking 12 ounces of rigatoni. I??ll set this aside while I prepare my squash. In a large saucepan, I??m combining butternut squash that I peeled and chopped into chunks, and couple cups of milk over medium-high heat. Bring this to a boil, then reduce the heat to medium and simmer about 18 to 20 minutes. I know the squash is ready if it??s tender when I pierce it with a fork. Next, I??ll combine a little milk and a little flower, and stir that into my saucepan. Bring this to a boil and cook until thickened about 2 to 3 minutes. Now, at the best part, smoked gruyere cheese. Stir it in a few handfuls at a time and let it melt into the sauce. Look how creamy and delicious this is. Just when you thought it couldn??t get any better, it??s time to cook up some bacon, and crisping it up in a skillet, then draining on paper towels and crumbling it into pieces. I??m going to discar a little bit about 2 tablespoons of the bacon drippings from the skillet and return it to the heat. To that [unk] chopped onions, stir that around for a moment, then cover and cook over low heat. After about 10 minutes, uncover and increase the heat high. Cook and stir for 4 to 6 minutes more until the onions are golden. Time to put all of this goodness together. I??m going to add the cheesy squash, onions and bacon to my possible. Stir this altogether to combine then, pour it all into a buttered 3-quart baking dish. Final step, I??m mixing up some buttery bread crumbs to top it all off. Place a few pieces of sourdough bread into a food processor. [unk] with a few on-off turns to form large coarse crumbs, and mix those with a little melted butter. I??ll sprinkle these over my mac and cheese along with a little more gruyere. Pop in a 425-degree oven and bake until the top is brown about 10 to 15 minutes. Cook for 5 minutes and then top with a little parsley to serve. That mac and cheese couldn??t get any more delicious, it just did.