Warm, comforting, and delicious. This is the ideal mac and cheese recipe for the fall. It has that warm fall flavor thanks to the butternut squash and brown butter roux. The parmesan cheese slices through the sweetness of the squash creating this beautiful savory flavor.
TOTAL TIME: 30 minutes
2 cups pureed butternut squash
1 cup ricotta
1/4 cup butter (half a stick)
10 sage leaves (chopped)
2 tablespoons all purpose flour
1 cup parmesan cheese
3 garlic cloves (roughly chopped)
¾ cups whole milk
1 lb cavatelli or gemeli
Start by boiling your pasta in heavily salted water. Make sure to cook it 1-2 minutes before it reaches al dente.
Meanwhile, melt your butter in a saucepan along with your flour, garlic, and sage. Melt on medium-low until the mixture starts to turn a light brown and a paste like consistency forms. Add the butternut squash, ricotta, and parmesan, milk, salt, and pepper into the butter mixture and stir until everything is homogenous.
Drain your pasta and reserve about ½ cup of pasta water. Add the pasta into the pan along with the pasta water. Mix vigorously so that the pasta is fully coated in the sauce.
Add salt and pepper to taste if necessary. Let the pasta cook in the pan for a couple minutes until the sauce thickens a little. If necessary, add more pasta water to thin out the sauce. Add more parmesan cheese to taste if desired.
Make sure to serve warm. Consider adding the pasta to a baking dish along and top with some parmesan cheese and breadcrumbs. Then broil at 450° F for 3-5 minutes until the top is golden brown.
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