Ingredients
1 “World’s Best” Mac & Cheese (20oz pan)
3 tablespoons Roasted Butternut Squash Sauce (see note) (recipe follows)
1/4 cup roasted butternut, cooked, cubed (reserved from the sauce recipe)
1/4 cup grated Beecher's Flagship cheese (about 1 ounce)
Roasted Butternut Squash Sauce
Makes about 3/4 cup
1 small butternut squash, cut in half, seeded
1/4 cup low-sodium chicken stock
3 tablespoons extra-virgin olive oil
Nutmeg, kosher salt and black pepper to taste
Instructions
- Cook “World’s Best” Mac & Cheese according to cooking instructions.
- Immediately after removing the mac and cheese from the oven, fold the sauce and butternut squash cubes into the hot mac and cheese. Top with the Flagship cheese.
- Return the pan to the oven and bake for 5 minutes or until the top is melted.
- Let set for 5 minutes. Serve hot.
Note: For extra butternut flavor, add an additional 1 tablespoon of the Roasted Butternut Squash Sauce.
Roasted Butternut Squash Sauce
Makes about 3/4 cup
- Preheat oven to 400°
- Fill a baking sheet with 1/2 inch of water. Place squash cut side down in the water. Bake for about 40 minutes, or until you can pierce both halves with a knife all the way through.
- Remove squash from the oven and set aside. Let cool for 30 minutes to 1 hour.
- Remove skin from the squash and cut into 1/2-inch cubes. Set aside 1/4 cup of cubes.
- To a food processor, add the remaining squash, chicken stock, and olive oil. Season with nutmeg, salt, and pepper to taste.
- Process for 20 seconds or until the sauce is well-combined.
- Use immediately or refrigerate for up to 5 days.