Chickpea Rotini Creamy Butternut Squash Mac and Cheese
Smoked Gouda cheese, sharp Cheddar, and butternut squash purée take traditional baked mac and cheese to a whole new level.
Total Time
50min
5.0
1 Rating
Author: Barilla
Servings:
4
Ingredients
•
1
box
(8.8 oz)
Chickpea Rotini Pasta
•
3
cups
Butternut Squash
, finely diced, divided
•
2
Tbsp
Butter
•
3
Tbsp
Olive Oil
•
1
clove
Garlic
, chopped
•
2
Tbsp
All-Purpose Flour
•
2
cups
2% Reduced Fat Milk
, warmed
•
1/2
cup
Shredded
Cheddar Cheese
•
4
Tbsp
Shredded
Smoked Gouda
•
to taste
Chopped
Fresh Parsley
or Chives
(optional)
•
to taste
Salt
•
to taste
Ground White Pepper
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
In a small pot boil 1/2 of the Butternut Squash (1 1/2 cups) until fully cooked, let cool, then process in a blender with enough cooking liquid to make a puree.
3.
Roast the remaining half of the Butternut Squash (1 1/2 cups) with Olive Oil (3 Tbsp), Salt (to taste), and Ground White Pepper (to taste) until golden brown and fully cooked, 25-30 minutes.
4.
Meanwhile, in a small saucepan sauté Garlic (1 clove) in Butter (2 Tbsp) until slightly yellow in color. Add All-Purpose Flour (2 Tbsp) and make a roux, cook for about 3 minutes on medium heat.
5.
Add 2% Reduced Fat Milk (2 cups) and bring to a simmer, let simmer for 5 minutes. Season with Salt (to taste) and Ground White Pepper (to taste).
6.
Add butternut squash puree to the roux, then remove from heat and add Cheddar Cheese (1/2 cup) and Smoked Gouda (4 Tbsp) slowly to incorporate.
7.
Cook Chickpea Rotini Pasta (1 box) 1 minute less than package directions. Drain and toss with the sauce.
8.
Top with roasted butternut squash and Fresh Parsley (to taste).
Nutrition Per Serving
CALORIES
569
FAT
29.6 g
PROTEIN
23.8 g
CARBS
60.7 g
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