October 2021
This mac and cheese is the same color as the boxed stuff, thanks to the orange hues of the butternut squash. But making your own squash puree, as described in the recipe, will add so much earthy, autumnal flavor to the classic dish! In a pinch, canned pumpkin works as a substitute.
Ingredients
- 1 small butternut squash (about 2 pounds)
- Salt
- Pepper
- 1 16-ounce box elbow macaroni noodles
- 4 cups kale leaves, stems removed, cut in bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons chopped sage
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Parmesan
Tools
- Cutting board
- Chef’s knife
- Vegetable peeler
- Food processor
- Kitchen spoon
- Large pasta pot and strainer
- Large stock pot
- Measuring cups and spoons
Instructions
1.
Fill a pasta pot 3/4 of the way with water. Salt the water (to taste) and bring to a boil.
2.
Peel butternut squash, remove the seeds, and cut the flesh into rough 1-inch cubes.
3.
When the water is boiling, add squash. Boil until fork-tender, 8 to 11 minutes. Strain squash and let cool for 10 minutes, then puree in a food processor and set aside.
4.
While the squash is cooling, refill the pasta pot 3/4 of the way with water. Lightly salt the water, then bring to a boil.
5.
Add elbow macaroni noodles and cook until al dente so that the pasta is soft on the outside but still firm on the inside — this usually means cooking it the least amount of time that the package recommends. In the final minute of cooking, add the kale leaves. Strain the mixture and set it aside.
6.
Add elbow macaroni noodles and cook until al dente so that the pasta is soft on the outside but still firm on the inside — this usually means cooking it the least amount of time that the package recommends. In the final minute of cooking, add the kale leaves. Strain the mixture and set it aside.
7.
Serve immediately.
