Butternut Squash Mac&Cheese

Every year the students of the Culinary Science Club volunteer their time to help at the Beer, Wine, and Food Expo at HyVee Hall in Des Moines.  In return for our help we get a free glass for tasting all the  alcohol we want to try.  It is a wonderful thing.

Me and my friends: Lauren, Krissy, and Celia at the Expo

Krissy and I got to spend our time volunteering at the Local Stage, where Kristin, a food, exercise, and travel blogger from IowaGirlEats.com  was presenting about Butternut Squash Gnocchi and paired it with a beer sauce.  It was incredible.  If you scroll to the bottom of this post you can see Krissy and I looking sharp in our Chef coats in the background.  For the most part we just stood there being in awe and excitement about getting to be around a beloved blogger...and the gnocchi, but sometimes we helped pass out samples.

After this event I have been constantly on IowaGirlEats.com getting tons of inspiration from her recipes.  One that caught my eye was Butternut Squash Mac&Cheese.  I've made pumpkin Mac&Cheese before, but with canned pumpkin, this Mac&Cheese was made with a fresh squash and retained some of the texture in the final product.  Sounds Good!!

This is my version:

Check out that beautiful 9x13" pan!  I got it for my birthday from a good friend and it is changing my life!

Look at all those chunks of butternut squash!!  DELISH!!

Butternut Squash Mac&Cheese

3 cups milk (because I'm lactose intolerant I made this with unsweetened almond milk, but whatever milk you have on hand is fine)

2 cups diced onion (I LOVE onion, so I used 2 cups, I won't be offended if you use less, but even with 2 cups, the onion flavor by no means overpowers the squash and cheese)

5 cups finely chopped butternut squash (about a 1.5# squash, peeled and deseeded will yield 5 cups)

8 oz. whole wheat pasta (about 2/3 of a 13.25 oz. box), boiled in water for only 8 minutes

1/2 teaspoon seasoning salt (Lawry's)

1/2 teaspoon salt free seasoning (Mrs. Dash)

1/4 teaspoon garlic powder

1/4 teaspoon thyme leaves

2 Tablespoons flour

1/4 cup water

8 oz. shredded sharp cheddar

8 oz. shredded pepper jack

Preheat oven to 400F and grease a 9x13", pour pasta (that has been boiled for 8 minutes) into the pan.  

In a large saucepan, preferably nonstick, bring milk, onions, and butternut squash to a boil.  Reduce to a simmer for 10-15 minutes or until squash is tender.  Use a potato masher to break down squash as much as you want.  

In a small plastic container add seasoning salt, salt free seasoning, garlic powder, thyme, flour, and water.  Close lid tightly and shake container until no flour clumps remain.  Stream flour slurry into milk, stirring constantly.  Stir and simmer for 2-5 minutes more or until sauce is thickened.  Stir in 6 oz. of each cheese and mix until cheese is melted.  

Pour the sauce over the noodles in the pan and stir gently to combine.  Sprinkle with remaining cheese and bake for 15-20 minutes until bubbly and the cheese is starting to brown.