Rachael Ray's Butternut Squash Mac 'n' Cheese
Delicious Twist on the Classic Dish
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!
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.
Main Ingredients: 2 pounds macaroni, butter, onion, chicken stock, butternut squash, sharp cheddar, heavy cream
Course: Dinner, Lunch, Main Course, Side Dish, Vegetable