This recipe has been one of my favorites for years. It is the perfect fall dish and it is comfort food that I do not feel too guilty about. The butternut squash is a creamy & flavorful addition to the classic recipe and I usually add a little extra cheese :).
I am not sure if it will happen to you, but for some reason this mac & cheese tends to "disappear" when I am at work all day. I am pretty sure Tom does not know how to open the fridge (although it wouldn't surprise me!). Needless to say, you will go back for more and more until it is gone.
1 medium butternut squash, peeled and cut into one inch cubes
1 cup low-sodium chicken stock
1 1/2 cups nonfat or low fat milk
Pinch of graded nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 lb elbow macaroni
4 ounces extra-sharp cheddar cheese, grated
4 ounces gouda cheese, grated
4 tablespoons Parmesan cheese, finely grated
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
1/2 cup part-skim ricotta cheese
1. Preheat oven to 375 degrees. Spray a 9 inch square baking dish and set aside. In a medium sauce pain, combine squash, milk and stock. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 20 minutes. Remove from heat. With an emerson blender or a wooden spoon, mash squash until only small pieces are left. Add nutmeg, cayenne pepper, salt and season with black pepper.
2. Meanwhile in a large pot, bring water to a boil and cook pasta as directed. Drain and transfer to a large bowl; add squash mixture. Mix in ricotta, cheddar, gouda and two tablespoons of parmesan.
3. Transfer noodle dish to your prepared pan. In a small bowl mix breadcrumbs, remaining parmesan and olive oil. Sprinkle mixture on top of dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 30-40 minutes, until the cheese is browned. Enjoy immediately.
Tom, my kitchen floor cleaner/baking buddy
Tom LOVING fall! (and his long locks)