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Butternut Squash Mac and Cheese Recipe

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This recipe for Butternut Squash Mac and Cheese is from West Jordan Oquirrh Point 6th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Small Pasta (Shells, Elbow Or Piccolini)
1 Tablespoon Butter
1 Tablespoon Flour
¾ cups Milk
½ cups Butternut Squash Puree
1-½ cup Monterey Jack Cheese
2 Tablespoons Cream Cheese
½ teaspoons Salt
⅛ teaspoons Pepper
⅛ teaspoons Paprika
Directions:
Directions:
Bring a pot of water to boil for the pasta. Once boiling, add pasta and cook until pasta is tender (about 7 to 10 minutes). Strain and set aside.
Melt butter over medium low heat in a saucepan and add the flour. Whisk and cook for 2 minutes. It will resemble a paste.
Slowly add milk. Whisk until combined. Next add everything thing else. Stir until combined.
Add sauce to the pasta and stir!
Personal Notes:
Personal Notes:
: If you can’t find butternut squash puree, simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down on a oven safe dish. Roast in the oven for 50 minutes at 400°. Allow to cool. Scoop the “meat” from the skin and place in a food processor or blender. Pulse until smooth.

 

 

 

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