Description
This creamy, cheesy, healthier butternut squash and apple cider mac and cheese will be your new go-to fall comfort food.
Ingredients
- ½ pounds Elbow Macaroni
- 2 Tablespoons Butter
- 1 Large Shallot, Minced
- ⅛ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Nutmeg
- 1 teaspoon Fresh Thyme Leaves
- 1 teaspoon Salt
- 2 Tablespoons Unbleached Flour
- 1 cup Apple Cider
- 1 cup Roasted, Mashed Butternut Squash
- 1-½ cup 2% Milk
- 2 cups Shredded Sharp White Cheddar (I Use Baldersons)
- 3-⅝ ounces, weight Double Cream Brie
- Fresh Cracked Pepper
- Walnuts, For Garnish
Preparation
Cook pasta according to package directions.
In a saucepan, melt butter and add minced shallots. Saute for 3–5 minutes. Add cinnamon, nutmeg, thyme and salt. Stir for 30 seconds then add flour. Let the flour cook, stirring frequently, for 2 minutes.
Add cider and stir until smooth. Add squash puree and whisk in milk. Bring to a boil and simmer for 3–5 minutes.
Puree in a blender or with an immersion blender until completely smooth. Return sauce to the pot and add the cheese and pepper. Stir until cheese has fully melted.
Add pasta to the sauce, heat through and taste for seasoning. Divide pasta into bowls (or eat out of the pan like me), top with walnuts and eat.
