Next level mac n’ cheese

Who doesn’t love homemade macaroni and cheese on a dark Autumn evening? Cheesy, saucy comfort food always satisfies, but this recipe brings it next level, and makes it just a wee bit healthier with the addition of butternut squash. Rich in fiber, packed with Vitamin A and other vitamins and minerals, it makes a great addition to the sauce, while goat cheese adds texture and flavour.

Other than a pot for the pasta, it can be made in one large frying pan or wide saucepan. My kind of recipe for the galley!

Ingredients

• 4 cups butternut squash, cut into 1-inch cubes (about 1 small squash)
• 4 tablespoons butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• pinch of cayenne pepper
• 2 cups milk
• 1 teaspoon chopped fresh or dried thyme
• 4 ounces (115 g) shredded cheddar cheese
• 4 ounces (115 g) goat cheese
• 1 pound (454 g) pasta shells, rotini, fusilli or other short pasta

Instructions

Place cubed squash in several cups of salted water in a large frying pan. Boil covered, for about 7-8 minutes. Drain off most of the water, keeping about ¼ cup water in the pan.

Meanwhile, cook the pasta per package instructions, but shorten cooking time by three minutes. It will be quite al dente. Drain and set aside.

Place the squash pan back on the element on medium and simmer off the last bit of water while stirring the squash to prevent it from sticking to the pan.

Add the butter to the squash and stir just until melted. Stir in flour and cook for 1–2 minutes, stirring the flour, butter and squash continuously, until flour is cooked through or slightly browned. Be careful not to burn it. The squash will begin to break down.

Gradually stir in milk until smooth, turning heat down to medium-low. Add salt and pepper, garlic powder, cayenne pepper, and thyme, adjusting to taste. Cook until slightly thickened. The squash will become a mash and create a somewhat chunky sauce.

Add the two cheeses keeping heat at med-low, stirring until they melt, and the sauce is creamy and well-heated. This will further break down the squash chunks if there are any left.

Turn down the heat to low. Add the cooked pasta and stir until evenly coated and heated well throughout. Add a splash of milk if the sauce is too thick.

It can be served at this point. However, I like to sprinkle the top with Panko or bread crumbs and/or grated Parmesan cheese, putting the pan in the oven and baking at 375 degrees for 20 – 25 minutes. I have put the pasta and sauce in a greased casserole dish for this step if my pan does not have an oven-proof handle.

Serve hot, and don’t forget to put the ketchup bottle on the table for those of us who can’t eat mac and cheese without it!