This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.
|2 c||butternut squash (peeled and diced)|
|6 c||water (divided)|
|12 oz||einkorn fusilli|
|1 1⁄2 c||cheddar cheese (sharp, grated)|
|1⁄2 c||parmesan cheese (grated)|
Bring 4 cups of lightly salted water to a boil in a medium saucepan. Add the butternut squash and cook over medium heat until tender, 7-9 minutes. Drain well and set aside.
Combine the milk, 2 cups of water, butter, and salt in a saucepan and bring to a boil. Add the einkorn pasta to the milk and butter mixture and stir until it returns to a boil. Adjust the heat to medium, allowing it to remain at a low boil. Cook for 12 minutes.
Remove the pot from the heat and fold in the cheddar, Parmesan, and paprika. Gently fold in the butternut squash. Allow to stand a few minutes, then serve.