Butternut Squash Mac and Cheese | Hailee Catalano Recipes
Serves 3-4*
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Cooking tools:
- Blender
- Saucepan
- Skillet
- Oven
- Stove
- Baking dish
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Measuring cup
Ingredients
- 2 cups diced butternut squash
- 1 quart low sodium chicken stock (vegetable stock or even water!)
- 1/2 tsp smoked paprika
- 1/2 tsp dry mustard
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1/8 tsp freshly grated nutmeg
- 2 Tbsp unsalted butter
- 1/2 small onion (minced)
- 3 garlic cloves (minced)
- 2 cups elbow macaroni
- 4 oz shredded sharp cheddar, plus 1/4 cup more for topping
- 4 oz shredded gouda, plus 1/4 cup more for topping
- Kosher salt
- pepper
- 2 Tbsp panko breadcrumbs
- Olive oil (for drizzling)
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