All recipes
Butternut Squash Mac and Cheese
6
20 minutes
Ingredients
-
3 pound penne
-
3 medium to large butternut squash, peeled and cut into 2 cm cubes
-
1 cup flour
-
3 teaspoon STAR Extra Virgin Olive Oil
-
1 cup whole milk
-
½ cup grated mozzarella
-
½ cup grated cheddar
-
½ cup grated parmesan
-
A pinch of nutmeg
-
2 teaspoon STAR golden balsamic vinegar
-
Salt and pepper
Instructions
-
1.
Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 356 ºF.
-
2.
Cook the penne following the instructions on the package.
-
3.
In a saucepan, brown the flour in the extra virgin olive oil. Slowly add the milk, slightly warmed, and stir until a thick sauce forms.
-
4.
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
-
5.
Add the squash and the cooked pasta, along with the nutmeg, salt (sparingly, since the cheese is also salty), pepper and balsamic vinegar. Stir well and serve with a little grated Parmesan on top.
