Butternut squash baked mac and cheese
Ingredients
- 250 g pasta shells uncooked
- 250 g butternut squash
- 1 tsp salt
- 2 tbsp olive oil
- 100 g grated swiss cheese
- 125 g fresh mozzarella
- ½ tsp paprika
- ½ tsp black pepper
- 200 ml milk
- 100 ml pasta water
- 3 tbsp butter
Instructions
- Preheat oven to 200°C
- Boil the pasta til al dente, drain and reserve some pasta water
- Cut the squash into pieces and place on a sheet pan
- Drizzle with olive oil and psrinkle with 1/2 tsp salt
- Bake for 30 minutes
- In an oven safe pan melt the butter and add the milk and the water, heat until starts to simmer
- Add in the squash and blend together in a blender or with an immersion blender
- Remove from the heat and mix in the pasta and the swiss cheese
- Cover with shreds of fresh mozzarella
- Cook for 15 minutes and a few more under the broiler to get that cheese bubbling