Good Morning America Recipes

Rachael Ray's Butternut Squash Mac 'n' Cheese

Delicious Twist on the Classic Dish

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Cook Time: min

Nobody does mac and cheese like Rachael Ray. In this version, the celebrity chef mixes it up with butternut squash. Try it at your next family dinner or party!

Ingredients

  • 2 pounds macaroni with lines, such as elbows
  • Salt
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 tablespoons butter
  • 4 tablespoons chopped fresh thyme leaves
  • 1 medium onion, grated
  • 6 tablespoons all-purpose flour
  • 1 quart chicken stock
  • 2 10-ounce boxes frozen, cooked butternut squash, defrosted
  • 4 cups (8 ounces) sharp cheddar, grated
  • 2 cups heavy cream or half-n-half
  • Cooking Directions

    Bring a pot of water to a boil for the pasta. Salt the water then add the pasta and cook to al dente.

    While the pasta cooks, heat a medium-size, heavy-bottomed pot over medium heat. Add the Extra Virgin Olive Oil (EVOO), 1 turn of the pan, 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 1-2 minutes, then add flour and cook together 1-2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce 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.

    Preheat oven to 375°F. Put half of the mixture into small ramekins or muffins tins and bake for 20 minutes.

    Original recipe courtesy Rachael Ray

    This recipe was styled by chef Karen Pickus for Good Morning America.


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