Butternut Mac n’ Cheese

I LOVE macaroni and cheese! I mean super LOVE it!! I also love butternut squash and brussel sprouts so i knew this meal would be a hit, and it was!

\DSCN2499

I was a teeny bit nervous about the brussel sprouts in this, but in the end I think they really made it 10x better.  I used 1 c. of white cheddar and 1/2 c. of gruyere for my grated cheese, but any of your favorites would go well.  This would be a great make ahead meatless meal for a busy weeknight.  Just serve it with a simple salad and you’re done!

Butternut Mac n’ Cheese

serves 4 as a main, 6 as a side

2 c. peeled, cubed butternut squash
1 lb. brussel sprouts, trimmed and quartered
1/2 small-medium onion chopped
2 cloves garlic, chopped
1 Tbsp. extra virgin olive oil
kosher salt and fresh ground pepper
about 8 oz. short pasta (I used brown rice pasta, penne style)
1 Tbsp. butter
2 Tbsp. flour
2 c. milk (I used 1%)
1 1/2 c. grated cheese
1/2 c. Panko bread crumbs
1/2 c. grated Parmesan

Preheat your oven to 400°F.  Place your cubed squash on a foil lined baking sheet and drizzle with oil and sprinkle with salt. Bake for 15 minutes, until just tender.  Start water for your pasta and boil according to package directions.  Drain and reserve.

Meanwhile, heat a medium skillet and medium heat and add oil.  When hot add the onion and brussel sprouts.  Saute until just beginning to brown, then add garlic.  season with salt and pepper. After another couple of minutes remove from heat.

Preheat your oven to 400°F.  Place your cubed squash on a foil lined baking sheet and drizzle with oil and sprinkle with salt. Bake for 15 minutes, until just tender.  Start water for your pasta and boil according to package directions.  Drain and reserve.

Meanwhile, heat a medium skillet and medium heat and add oil.  When hot add the onion and brussel sprouts.  Saute until just beginning to brown, then add garlic.  season with salt and pepper. After another couple of minutes remove from heat.

Make your cheese sauce by adding your butter to a small saucepan over low heat.  When it is melted add your flour and whisk to combine and form a roux.  gradually add your milk, whisking to thicken.  I added mine in 3 additions.  Last gradually add your cheese.  I seasoned mine with salt and a significant amount of ground black pepper.  Depending on the cheese you use you may need to season it differently so be sure to taste it.

Combine your vegetables, pasta and cheese sauce in a baking dish so that everything is well coated.  Sprinkle with Panko breadcrumbs and then Parmesan. Bake an additional 15-20 minutes until bubbling and brown on top. Enjoy!

Advertisements

Leave a comment

Filed under vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s