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This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.
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Ingredients
For 6 Serving(s)
einkorn-mac-cheese-with-butternut-squash
- 2 c butternut squash
- 6 c water
- 2 c milk
- 2 T butter
- 1/2 t salt
- 12 oz einkorn fusilli
- 1 1/2 c cheddar cheese
- 1/2 c parmesan cheese
- 1/4 t paprika
Einkorn Mac & Cheese with Butternut Squash Directions
- 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.