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 gloves (roughly chopped)
1 lb cavatelli or gemeli
Start by boiling your pasta in heavily salted water. Make sure to cook it 1-2 minutes under al dente.
Meanwhile, start by melting 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.
Drain your pasta and reserve about 2 cups of pasta water. Add your butternut squash ricotta, and parmesan into the butter mixture and stir until everything is homogenous. Add in all of your pasta and a cup of 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.