Butternut Mac & Cheese
Difficulty
Easy
Preparation
25 Minutes
Cooking time
15 Minutes
Servings
6
- 6 cups a2 Milk™ 3.25 Homogenized Milk
- 1 lb. Elbow macaroni, cooked
- 1 Butternut squash, halved lengthwise and seeds removed
- 1 Tbsp. Olive oil
- Salt and pepper, to taste
- 4 Whole garlic cloves, peeled
- ¼ Cup Butter
- 2/3 Cup All-purpose flour
- ½ tsp. Onion Powder
- 2 tsp. Dry mustard powder
- 1 Tbsp. Dijon mustard
- 2 dashes Worcestershire sauce
- 1 ½ cups homemade ricotta cheese
- Paprika, for garnish
- Preheat the oven to 375 degrees and prepare a sheet pan with foil or parchment paper.
- Brush the squash halves all over with olive oil and sprinkle the cut side with salt and pepper.
- Place the prepared squash halves on the sheet pan (cut-side down) and tuck two whole garlic cloves under each cavity.
- On the stovetop, melt the butter in skillet over medium heat. Whisk in the flour, onion powder, mustard powder, Dijon mustard and Worcestershire sauce. Cook for 2 minutes, until the color begins to turn golden.
- Whisking, slowly add the milk ½ cup at a time, allowing the sauce to thicken between additions.
- Whisk in the ricotta, taste for seasonings and remove the sauce from the heat.
- Use a spoon to remove the cooked squash from the peels before placing them in a blender along with the cooked garlic gloves.
- Reserve 1/3 of the sauce, add the rest to the blender and puree the squash mixture until smooth.
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