Butternut Squash Mac and Cheese

Check out what my husband and I made for dinner to go with our Mark Ryan 2006 Water Witch wine! It’s yummy!

Butternut Squash Mac and Cheese

Recipe courtesy of Rachael Ray

Prep Time:
5 min
Inactive Prep Time:
Cook Time:
15 min
5 servings


1 pound macaroni with lines,

such as tubatini

or mini penne rigate


1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

[I used Smart Balance Margarine]

1/2 medium onion

2 tablespoons chopped fresh thyme leaves,

plus a few sprigs for garnish

3 tablespoons all-purpose flour

2 cups chicken stock

1 (10 ounce) box frozen cooked butter nut squash, defrosted

[I used half a fresh acorn squash, microwaved for 5 minutes,

then I pureed it for a few minutes]

1 cup cream or half-and-half [I used 1/2 cup of milk and

an extra tablespoon of Smart Balance Margarine]

2 cups (8 ounces) sharp Cheddar, grated

1/2 cup grated Parmigiano-Reggiano

1/4 teaspoon ground nutmeg, eyeball it

Black pepper


Heat a pot of water to boil for the pasta. Salt the water then

add the pasta and cook to al dente or, with a bite to it.

While pasta cooks, heat a medium heavy bottomed pot over

medium heat. Add the extra-virgin olive oil and butter. When the

butter melts into the oil, add the thyme and grate the onion

directly into the pot with a hand held grater or Microplane.

Cook the grated onion in butter and oil 1 to 2 minutes, then

add flour and cook together 1 to 2 more minutes. Whisk in

stock, then combine with butternut squash until warmed

through and smooth. Stir in cream or half-and-half and bring

to a bubble. Stir in cheeses in a figure 8 motion and season

the completed sauce with salt, nutmeg and pepper. Taste to

adjust seasonings.

Drain cooked pasta well and combine with sauce.

[Next time we make this recipe my husband suggests

we use less thyme and add some garlic!]

Copied from FoodNetwork.com on Sat Nov 21 2009

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