12 February, 2014

Butternut squash Mac & cheese

Posted in : Dinner, Pasta on February 12, 2014 by : wendland99

Serves 6

Ingredients

• 1 Tablespoon + ½ teaspoon salt
• 8 ounces mini farfalle pasta or small elbow macaroni
• 5 tablespoons salted butter
• 2 cups fresh coarse breadcrumbs
• 4 ounces Pecorino Romano or Parmesan cheese, finely grated (about 2 cups)
• 1 Tablespoon finely chopped fresh sage leaves, plus 12 whole leaves
• 1 pound butternut squash, peeled, seeded, and cut into ½” chunks
• 1½ cups whole or reduced-fat milk
• 1½ cups heavy cream
• 12 ounces Gruyère cheese, coarsely grated (about 4 cups)
• ¼ teaspoon cayenne pepper

Procedures

• 1 Tablespoon + ½ teaspoon salt
• 8 ounces mini farfalle pasta or small elbow macaroni
• 5 tablespoons salted butter
• 2 cups fresh coarse breadcrumbs
• 4 ounces Pecorino Romano or Parmesan cheese, finely grated (about 2 cups)
• 1 Tablespoon finely chopped fresh sage leaves, plus 12 whole leaves
• 1 pound butternut squash, peeled, seeded, and cut into ½” chunks
• 1½ cups whole or reduced-fat milk
• 1½ cups heavy cream
• 12 ounces Gruyère cheese, coarsely grated (about 4 cups)
• ¼ teaspoon cayenne pepper

 

ref: Caffe Macs