Butternut Squash Mac and Cheese
This isn’t just a recipe for sneaking more vegetables into your diet. Adding butternut squash to your mac and cheese also gives it the Midas touch with an extra-silky, gorgeously golden sauce. Here is the easiest way to get from cubed squash to deluxe mac and cheese at home:
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 cups milk of choice
1/2 cup water
1/2 teaspoon salt, plus more for pasta water
1 pound dry small pasta shells
2 cups grated Reny Picot Fontina
- Place the squash, milk, water, and salt in a large pot and bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and cook until the squash is tender, about 20 minutes. Turn off heat and set aside.
- Meanwhile, bring another large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain pasta and set aside.
- Use an immersion blender to purée the milk and squash into a smooth sauce. Add the cooked pasta and cheese and stir until the pasta is evenly combined and the cheese is melted.