You’d Think They’d Say, “No!”: Butternut, Gruyere, and Sage Mac and Cheese

It has also seemed like the perfect time to try some new recipes in our dinner repertoire. Last week, I was looking for some new ideas for one of our old favorites: homemade mac and cheese. I came across this recipe from A Pretty Life in the Suburbs for Cheesy Butternut Squash Pasta Bake.

The other day when I hit up the grocery store, I was telling my cheese lady of my plans for butternut squash mac and cheese and she recommended adding some gruyere. Yes, I have a person in the cheese department that I talk to regularly. What can I say? I like cheese. (#ProTip: If you are thinking of trying out a new recipe, or making something of your own talk to the employees in your supermarket, they might have some tips for you.) While gruyere is typically pretty pricey, I only needed a small amount (about half a cup) and she was right it added just the right amount of creaminess, nuttiness, and melted perfectly.So, I took my basic macaroni and cheese recipe and doctored it up a bit. I thought everyone in my house would say no (I have some squash haters in this house), but everyone devoured it!)

 

 

Butternut, Gruyere, and Sage Mac and Cheese

1 pound short cut pasta (I used cavatapi)

1 small butternut squash peeled and diced

2 tsp olive oil

2 tsp salt

1 tsp black pepper

2 Tbs unsalted butter

2 Tbs flour

2 cups milk

1 1/4 cups shredded sharp cheddar

1/2 cup shredded gruyere

1/4 shredded parmesan

1 tsp rubbed sage

Salt and Pepper to taste 

 

Preheat oven to 375 degrees. 

 

On a baking sheet coat squash with olive oil salt and pepper. Roast in the oven for 25 minutes or until fork tender. When squash is done, mash with potato masher or puree in food processor until smooth. Reserve. 

In a large pot, bring water to a boil and prepare pasta according to instructions. Reserve the pasta in the large warm pot.

In a medium sauce pan, over medium low heat, melt butter. Whisk in flour to form a roux. Stirring constantly for about 1 to 2 minutes until flour is cooked. Next, whisk in milk. Slowly cook milk stirring occasionally until it is thick enough to coat the back of a spoon. Season with salt, pepper, and sage. Lower heat to low, and slowly add cheeses stirring until they are well incorporated.

Fold squash puree, cheese mixture, and noodles together until combined.

I served this mac and cheese with a side of veggies, but it would be great with this orchard salad!

 

RECIPE CARD!