Wacky Whole Grain Butternut Squash Mac And Cheese Food

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Heat butter in a large skillet over medium heat. Add the onions in one layer in the pan. Reduce heat to medium-low and cook until tender and lightly golden, about 25 to 30 minutes, occasionally stirring, keeping the onions in one layer. You want the onions caramelized not crisp and brown. Reduce heat if the onions brown too quickly or start to burn.
• While the onions cook, bring the broth to a boil in a large pot. Add the butternut squash and cook for 7 minutes, or until tender. Drain the squash, reserving the broth, transfer squash to the blender.
• Add cooked onions, milk, 1 teaspoon salt, and ¼ cup reserved broth. Add up to ¼ cup more broth if desired to thin the sauce. Puree until very smooth and creamy.
• In a medium-sized pot, cook macaroni in salted boiling water according to the manufacturer's instructions. Drain and set aside.
• Pour the sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese, add more milk if needed to adjust the consistency. Season with salt and pepper to taste.
• In a small nonstick pan, toast panko breadcrumbs over medium heat until all sides are toasted, keeping them moving in the pan, about 3 minutes.
• Added toasted breadcrumbs and parsley to garnish the macaroni and cheese.

BUTTERNUT MACARONI CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
• Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
• Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

WACKY WHOLE GRAIN BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine elbow macaroni and water in the bottom of a 9x11-inch baking dish.
• Melt butter in a large saucepan over medium heat. Whisk flour into melted butter until smooth. Gradually whisk milk into flour mixture; bring to a boil and cook, stirring constantly, until smooth and thick, about 2 minutes.
• Stir Cheddar cheese, American cheese, and Parmesan cheese into milk mixture until cheeses are melted and mixture is smooth. Gradually stir butternut squash soup into cheese mixture. Season with salt and pepper to taste.
• Pour cheese mixture over elbow macaroni and stir to combine.
• Bake in the preheated oven until top begins to brown, about 50 minutes. Let cool for 10 minutes before serving.

BUTTERNUT MAC 'N' CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
• Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
• While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
• In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
• Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.
• Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• In a large pot, cook macaroni according to package instructions and drain. Set aside.
• Meanwhile, in a medium pot melt butter over medium heat. Whisk in flour and cook for a couple minutes until thickened. Add milk and stir in for a couple more minutes.
• Add cheddar cheese, butternut squash puree and maple syrup to milk mixture, and whisk until melted.
• Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper, and fresh nutmeg.

BUTTERNUT MACARONI AND CHEESE (WITH SQUASH)

Steps:

• preheat oven to 425.
• combine squash, olive oil and salt and pepper.
• roast squash for about 40 minutes until it's tender and getting lightly browned.
• reduce oven temp to 350.
• meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
• stir in flour 2 minutes.
• add milk and bring to a boil, whisking until thick.
• stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
• add squash, smashing with a whisk until desired consistency.
• cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.

BUTTERNUT SQUASH & SAGE MACARONI CHEESE

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
• Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
• Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point - cool and keep in the fridge. If freezing, don't add the whole sage leaves.
• Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

WACKY WHOLE GRAIN BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine elbow macaroni and water in the bottom of a 9x11-inch baking dish.
• Melt butter in a large saucepan over medium heat. Whisk flour into melted butter until smooth. Gradually whisk milk into flour mixture; bring to a boil and cook, stirring constantly, until smooth and thick, about 2 minutes.
• Stir Cheddar cheese, American cheese, and Parmesan cheese into milk mixture until cheeses are melted and mixture is smooth. Gradually stir butternut squash soup into cheese mixture. Season with salt and pepper to taste.
• Pour cheese mixture over elbow macaroni and stir to combine.
• Bake in the preheated oven until top begins to brown, about 50 minutes. Let cool for 10 minutes before serving.