I can't believe I've had this blog for a year and I haven't posted any macaroni and cheese recipes, because I absolutely love mac and cheese and I've definitely had my fair share this past year. I think the issue is that I start shoveling it into my mouth as soon as it is out of the oven, leaving no time for pictures.
This stovetop butternut squash mac and cheese was inspired by Lauren over at Lauren's Latest, I'm always eyeing her recipes. Currently I have my sights on her Southwest Chicken Chop Salad and Cinnamon Bun Popcorn. Yes, Cinnamon Bun Popcorn.
I did make quite a few changes to this recipe, but kept the general idea of adding the squash and making it on the stovetop so it was an easy weeknight dish. Have I mentioned I love butternut squash? Well I do, although I would probably like anything smothered in this amount of cheese...cheese is my kryptonite.
1/2 pound whole wheat pasta shells
2 tablespoons butter
1 medium onion, diced
3 garlic cloves, minced
1 medium sized butternut squash, peeled and cubed
1 bottle of beer (lager or amber will work)
2 cups shredded sharp cheddar cheese
1 cup shredded gruyere cheese
3/4 cup grated parmesan cheese
1-1/2 cups milk
salt and pepper, to taste
1/2 teaspoon nutmeg
1 teaspoon cayenne pepper
Cook pasta according to package directions.
Meanwhile, melt butter over medium heat in large stovetop pan. Add onions, garlic and squash and cook until squash is tender, stirring occasionally, about 10 minutes. Pour in beer, simmering for about 5-8 more minutes until liquid reduces a bit. Mash up squash with potato masher or back of spoon (this is also a good test to make sure squash is tender enough and you don't have to simmer longer).
Add in cooked pasta. Slowly stir in cheese, rotating with with splashes of milk. Continue stirring, adding in cheese and milk, until cheese is melted and a nice cheesy sauce develops. Stir in nutmeg, salt, pepper & cayenne to macaroni and then serve while still hot. Enjoy!