butternut mac and cheese
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- 1 pound(s) macaroni
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) butter
- 1 onion chopped
- 3 tablespoon(s) flour
- 2 cup(s) chicken broth
- 1 pound(s) butternut squash cooked can use frozen cubed
- 1 cup(s) cream or half and half
- 2 cup(s) graded cheese cheddar or any other
- 4 ounce(s) parmigiano cheese grated
- pinch(s) nutmeg ground
- salt and pepper to taste
- 1 cup(s) bread crumbs with handful more Parm cheese
- cook pasta
- Cook the chopped onion in melted butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Stir in stock, then combine with cooked butternut squash until heated. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
- Drain cooked pasta well and combine with sauce. Put in a baking dish and top with breadcrumbs mixture and bake until golden at 350 for no more than 20 minutes.
This recipe is a personal recipe added by KathyThomas and has not been tested or endorsed by MyRecipes.
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butternut mac and cheese Recipe at a Glance
- COURSE: Casseroles