Easy Homemade 3 Cheese Butternut Squash Mac & Cheese Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find 3 Cheese Butternut Squash Mac & Cheese here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
3 Cheese Butternut Squash Mac & Cheese is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. 3 Cheese Butternut Squash Mac & Cheese is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade 3 Cheese Butternut Squash Mac & Cheese Recipe
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tsp olive oil
- 2 1/2 cup dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta")
- For the Sauce
- 2 tbsp butter
- 1/4 cup all purpose flour
- 2 1/2 cup milk
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp cayenne pepper (optional for a kick!)
- 1 1/2 tsp garlic powder
- 1/4 tsp freshly grated nutmeg (or ground nutmeg is fine)
- 1 tbsp fresh thyme leaves(or dried is fine)
- 1 cup Monterey Jack cheese, grated
- 1 cup Smoked Gouda, grated
- 1/2 cup Gruyere cheese, grated
- 1/2 cup panko breadcrumbs
How To Make Easy Homemade 3 Cheese Butternut Squash Mac & Cheese Recipe
Preheat oven to 400 ë.
Toss squash with olive oil and transfer to a baking sheet. Bake for about 30 minutes, turning halfway through until squash is tender.
Cook pasta according to the package instructions. Usually about 5-7 minutes until al dente depending on the pasta you choose. Drain pasta and set aside.
In a large pot over medium high heat, melt butter. Whisk in the flour. Your flour mixture at this point will be thick, lumpy and dry.
Slowly whisk in the milk a little at a time. Add the dijon mustard and spices. Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens.
Add in cheeses, squash and pasta. Stir just enough to coat and cheese is slightly melted.
Pour your mac & cheese into an oven proof baking dish. Top with panko breadcrumbs and bake for 20 minutes. If you want, you can just put the mac & cheese under the broiler too for about 2-3 minutes to toast the panko breadcrumbs on top and be done with it. I like to bake mine a little longer until all the cheeses are very melty through the whole dish.
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