Butternut Squash Macaroni and Cheese with Herbed Ritz Crackers
So if you know anything about me at all, you know that macaroni and cheese is probably my favorite comfort dish EVER! I mean, there isn’t a single thing wrong with it. Creamy, cheesy, with golden crispy bread crumbs on top. I could go on and on. I never had macaroni and cheese on the Thanksgiving menu growing up but why not? It checks all the boxes of the perfect Thanksgiving side dish. Honestly, let’s just load the plate up with Mac and cheese and stuffing and call it a day! Anyways, this Mac and cheese is the perfect combination of your favorite classic with a creamy butternut squash sauce and topped with herb bread crumbs giving it a stuffing flare! This is the perfect alternative for stuffing haters or the perfect compliment for carb loaders like me!
Entertaining tips:
Make the butternut squash and the puree up to 2 days before.
Complete steps 1-8 up to 24 hours before serving. Before baking, finish steps 9-11.
This takes about 35 minutes in the oven but can definitely be baked about an hour early and covered with foil to keep warm.
LEFTOVERS?
Make an epic leftover egg dish. Whisk 3 eggs and 1 Tbsp gravy for every 1 cup of Mac and cheese you have left. Add Mac and cheese to a baking dish and pour the egg mixture over. Bake at 350 for 15-30 minutes depending on size.
Recipe:serves 6-8
Ingredients:
1 lb cavatappi pasta
16 oz chopped butternut squash
1 shallot, roughly chopped
3 garlic cloves
1 Tbsp olive oil
1 and 1/4 cup milk
8 oz (1 and 1/2 cups) shredded sharp white cheddar
8 oz (1 and 1/2 cups) shredded fontina
6oz (1 cup) shredded gruyere
6 Tbsp cold butter, cubed
For the topping:
2 Tbsp melted unsalted butter
1 sleeve of ritz crackers, crushed
1/2 Tbsp chopped fresh thyme
1/2 Tbsp chopped fresh rosemary
1 tsp salt
1/4 tsp ground black pepper
DIRECTIONS:
Preheat oven to 400 degrees.
Place the chopped butternut squash, shallot, and garlic cloves on a baking sheet and drizzle with olive oil. Add 1 tsp salt and 1/4 tsp black pepper. Toss to combine.
Bake squash in oven for 20-25 minutes or until fork tender.
Boil a large pot of water for the pasta. Cook until al dente or your personal preference. The pasta will cook a little more when baking. Drain pasta from water and transfer to a large bowl. Set aside to cool.
When squash is done remove from the oven and let cool for a few minutes.
Once cooled, transfer the squash, shallot, and garlic into a blender or food processor. Add 1/4 cup of milk and pulse until it forms into a smooth puree.
Grease a 9x13 baking dish and set aside.
Add puree, shredded cheese, and cubed butter to bowl with the cooled pasta. Stir to combine and transfer into greased baking dish.
Pour remaining 1 cup of milk over the top of the macaroni.
To make the bread crumbs, add crushed ritz crackers, chopped thyme, and rosemary, and melted butter to a medium bowl and mix to combine.
Sprinkle bread crumbs over the top of the macaroni and cheese.
Bake for 30-35 minutes, until bubbling around the sides and golden on top.
Serve warm and enjoy!
