RR's Isaboo's Butternut Squash Mac and Cheddar

Name: RR's Isaboo's Butternut Squash Mac and Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb elbow macaroni; 1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO); 2 tablespoons unsalted butter; 2 tablespoons fresh thyme or 1 -2 teaspoon dried thyme; 12 medium onion; 3 tablespoons all-purpose flour; 2 cups chicken broth; 10 ounces frozen butternut squash, thawed; 1 cup heavy cream or 1 cup half-and-half; 2 cups sharp cheddar cheese, shredded or 8 ounces cheddar cheese; ½ cup parmigiano-reggiano cheese, grated (a couple handfuls); ¼ teaspoon fresh nutmeg, grated (eyeball it); fresh ground pepper

Servings: persons

salt
1 lb elbow macaroni
1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO)
2 tablespoons unsalted butter
2 tablespoons fresh thyme or 1 -2 teaspoon dried thyme
12 medium onion
3 tablespoons all-purpose flour
2 cups chicken broth
10 ounces frozen butternut squash, thawed
1 cup heavy cream or 1 cup half-and-half
2 cups sharp cheddar cheese, shredded or 8 ounces cheddar cheese
½ cup parmigiano-reggiano cheese, grated (a couple handfuls)
¼ teaspoon fresh nutmeg, grated (eyeball it)
fresh ground pepper

1
Bring a large pot of water to a boil.
2
Salt the water, then add the pasta and cook until al dente.
3
Meanwhile, heat a medium heavy-bottomed pot over medium heat.
4
Add the EVOO, 1 turn of the pan, and the butter.
5
When the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a Microplane.
6
Cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more.
7
Whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth.
8
Stir in the cream and bring the sauce to a bubble.
9
Stir in the cheeses and season to taste with salt, nutmeg and pepper.
10
Drain the cooked pasta, return it to the pot it was cooked in and add the sauce.
11
Stir together and serve.

1423

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: salt, 1 lb elbow macaroni, 1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO), 2 tablespoons unsalted butter, and more.

Yes, RR's Isaboo's Butternut Squash Mac and Cheddar falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!