Butternut Squash Macaroni and Cheese

Ingredients

  • 1 (10 ounce) box
  • 1 (10 ounce) box
  • 1 cup
  • 1 cup
  • 2 cups
  • ¼ teaspoon
  • 2 cups
  • + 35 more ingredients
    • 1 lb
    • 1 lb
    • 1 tablespoon
    • 1 tablespoon
    • 2 tablespoons
    • 2 tablespoons
    • 1 -2 teaspoon
    • 1 -2 teaspoon
    • 3 tablespoons
    • 3 tablespoons
    • 2 cups
    • 2 cups
    • ¼ teaspoon
    • coarse salt
    • macaroni
    • macaroni
    • extra virgin olive oil
    • extra virgin olive oil
    • unsalted butter
    • unsalted butter
    • dried thyme
    • dried thyme
    • all-purpose flour
    • all-purpose flour
    • chicken broth
    • chicken broth
    • frozen butternut squash, defrosted
    • frozen butternut squash, defrosted
    • heavy cream
    • heavy cream
    • sharp cheddar cheese, grated
    • sharp cheddar cheese, grated
    • nutmeg
    • nutmeg
    • fresh ground black pepper, to taste

1 Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes. 2 While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion direc...

View full recipe at SpringPad

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