Butternut Squash Mac and Cheese

1. 1

   Preheat the oven to 375F.

2. 2

   In a large pot of boiling salted water, cook the pasta until al dente, then drain.

3. 3

   In a medium heavy pot with a lid, simmer the squash with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the squash is very tender, about 25 minutes.

4. 4

   In a food processor, pulse the squash mixture until smooth.

5. 5

   Season with salt and pepper to taste.

6. 6

   Toss the pasta with the squash puree and transfer to a 3-quart baking dish.

7. 7

   Spread the cheese over the top of the pasta and bake until the cheese is melted and the filling is bubbling, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.